Cinnamon Swirl Bread Easy Bread Recipes

cinnamon-swirl-bread-2

This cinnamon swirl bread is soft, moist and delicious. It can be enjoyed fresh or toasted. I love making French toast with it. Yum! It takes some time but is really not complicated at all.

You will notice that this dough is made with egg and yogurt. These ingredients add to the richness and delicious consistency of this bread.

You can make this recipe in a stand up mixer with a hook if you like. You will notice in this video that I make it by hand. You will need to knead it for about 10 minutes. Go ahead and add some flour to it as you knead but don’t over-do it. Half a cup of extra flour should be plenty.

Here is what you are going to need for this wonderful cinnamon swirl bread recipe:

Makes two loaves
½ cup (118 ml) warm water
3 tsp. (8.5 grams) active yeast
¾ cup (170 grams) sugar
½ cup (288 grams) ground cinnamon
3½ cups (444.5 grams) bread flour or 3½ cups (420 grams) all-purpose flour + more for kneading
2 tsp. (11 grams) salt
¼ cup (57 grams) unsalted butter – melted and cooled
1 cup (245 grams) plain yogurt
1 egg – lightly beaten

Sprinkle the yeast into the warm water and mix. Allow it to activate and get bubbly – about 5 minutes.

Mix ½ cup sugar and ½ cup cinnamon in a bowl and set aside.

Place the flour, ¼ cup sugar and the salt in a bowl. Mix it well. Make a hole in the middle and add the butter, activated yeast, yogurt and a lightly beaten egg.

Mix it well and transfer it onto a floured board. The dough will be sticky so go ahead and add flour, as you need it. You can add up to ½ cup flour.

Knead the dough for about 10 minutes — until it is elastic and no longer sticky. Half way through add a tablespoon of cinnamon sugar into the dough and knead it in.

Make a ball out of the dough and place it into a lightly oiled bowl. Cover it. Place it in a draft free, warm area in your kitchen and allow it to double in size.

Transfer the dough onto a lightly floured board and cut it into two equal sized pieces. If you want them to be exact you will have to weigh them.

Stretch out each half into a rectangle (one at a time) and generously top it with cinnamon sugar. You might have leftover cinnamon sugar. Simply store it in a closed container and keep it for future use.

Roll each rectangle into a loaf – pinching the edges. Place the loaves into lightly oiled bread pans and cover them. Allow them to double their size in a draft free, warm corner of your kitchen.

Heat your oven to 350 degrees F (176 C).

Place the loaves of bread into the oven and bake them for 35 to 40 minutes. They will be ready when they are browned and sound hollow when you tap them. Transfer them to a cooling rack and let them cool down for about 30 minutes inside the mold. Invert the molds and remove the loaves of bread. Finish cooling completely before you slice them.

Enjoy this bread fresh, toasted or in French toast. You can also freeze it.

Print the Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • October 24, 2015

    Sadie

    I know this is an old posting, but I’ve just come across your video and have a couple of questions. In the video I don’t see where the dough is divided into two equal pieces. Does the recipe make 1 or 2 loaves? Also, the recipe directs kneading 24 tsp. of the cinnamon sugar into the dough to form swirls. I’m guessing should be 2 – 4 tsp. I’ve tested more than a dozen cinnamon swirl bread recipes and yours is the only one I’ve seen with yogurt in the dough. I haven’t been happy with the swirl in the breads I’ve tried so far because I keep getting a bit of separation around the swirl. I’ve also had a problem with the crust separating. I think that brushing the dough lightly with water before adding the swirl may solve the separation problem. Maybe it’ll help the flying crust as well.

  • October 24, 2015

    mary ann allen

    Hi Sadie!
    Thank you for stopping by. You are correct. It is 2 to 4 teaspoons. I will correct that. Thank you for pointing it out.

    You are the second person to ask me about this recipe this week so I will consider it a sign and make a new, updated video of this bread soon. The yogurt works very well for me. Take care and thanks again!
    Mary Ann

Leave a Reply