Homemade cinnamon swirl bread is truly magnificent and only requires a few basic ingredients including vanilla bean paste, cinnamon, and sugar. It’s soft and tender with a gooey cinnamon swirl that is just calling out for a smear of butter! 

If you want to know how to make cinnamon swirl bread from scratch, this is the perfect recipe to try. It is very easy and fills your home with an aroma that will pull anyone into the kitchen.

If you love bread, try our recipes for French toast, Caprese toast, and a nice strawberry fruit pulp quick bread! 

When I need to relax, I head to the kitchen to bake something. Baking helps relieve stress, especially when I can find a recipe that calls for a bit of kneading. 

Bread tends to be the perfect thing to bake, don't you think? Well,

I was really wanting to make a cinnamon bread loaf and when Neilsen-Massey asked me to come up with a recipe using vanilla I knew this sweet bread was it. 

I love cinnamon and sugar and I love vanilla practically anything so to have these flavors baked into a swirl surrounded by a soft, pillowy bread is heaven. 

Ingredients for cinnamon swirl loaf bread 

How to make cinnamon swirl bread from scratch

In a medium bowl, mix flour and salt and set aside. 

In the bowl of a stand mixer, add your sugar and eggs and mix with your paddle attachment until combined. 

Now you can add the secret ingredient of vanilla bean paste and vanilla extract! 

Pour in melted butter, milk, and yeast mixture and stir to combine. 

Add half of the flour mixture and mix on medium speed. Add remaining half of flour and mix again until all combined. 

Switch out your paddle attachment for a dough hook and knead the dough on medium speed for 10 minutes. If the dough is too sticky, add 1/4 cup and beat for 5 more minutes. If you want to knead by hand, this is a great video tutorial. 

Heat a large glass bowl in the microwave for 20 seconds to get it nice and warm. Drizzle a little bit of canola oil and smear around. 

Take a bowl scraper – this is the bowl scraper I use- it is SO convenient when working with a sweet dough and scrape the bread dough into the warm glass bowl. Turn once to coat the dough ball. 

Cover bowl with plastic wrap and set in a nice warm place for an hour to 1 1/2 hours. Your dough should double in size. 

Mix 1/3 cup granulated sugar and 2 Tablespoons cinnamon. 

Punch down dough and turn out onto a very lightly dusted work surface. 

Roll dough into an 18 to 24-inch long rectangle (no wider than your loaf pan). 

Smear the dough with melted butter and sprinkle cinnamon and sugar mixture over the entire rectangle. If you want to add raisins or nuts, this is when you would do so. 

Starting with the far end, roll dough toward you, as tightly as possible. Pinch seam to seal. 

Place in loaf pan seam side down. Cover with a towel or plastic wrap and put back in a warm place and allow the dough to rise for 1 hour. 

Preheat your oven to 350 degrees. 

Place loaf pan on center rack and bake for 40 minutes. Your Cinnamon bread should turn a beautiful golden brown and sound a bit hollow when tapping the bottom. 

Remove from the pan and let cool on a rack before slicing. 

This is the best cinnamon swirl bread and I know you are going to LOVE it! It is so good. 

I know you're going to ask :

Can you freeze Cinnamon Swirl Bread? 

Yes! This bread freezes really well! Wrap in saran wrap and then aluminum foil. It will keep in the freezer for up to 3 months. 

Continue to Content

Yield: 14

Homemade Cinnamon Swirl Bread

Print

Homemade cinnamon swirl bread is truly magnificent and only requires a handful of basic ingredients including vanilla bean paste. It’s soft and tender with a gooey cinnamon swirl!

Prep Time 4 hours

Cook Time 40 minutes

Total Time 4 hours 40 minutes

Ingredients

• 1 cup milk
• 6 Tablespoons butter, softened
• 2 1/2 teaspoons active dry yeast
• 2 large eggs
• 1/3 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla bean paste
• cinnamon sugar
• 1/3 cup granulated sugar
• 2 Tablespoons cinnamon

Instructions

1. In a medium saucepan, melt butter with milk until warm. Do not boil! Pour into a small bowl and allow this to cool until lukewarm. Sprinkle active dry yeast over the top and gently whisk together. 
2. Let this sit for 10 minutes. 
3. In a medium bowl, mix flour and salt and set aside. 
4. In the bowl of a stand mixer, add your sugar and eggs and mix with your paddle attachment until combined. 
5. Now you can add the secret ingredient of vanilla bean paste and vanilla extract! 
6. Pour in melted butter, milk, and yeast mixture and stir to combine. 
7. Add half of the flour mixture and mix on medium speed. Add remaining half of flour and mix again until all combined. 
8. Switch out your paddle attachment for a dough hook and knead the dough on medium speed for 10 minutes. If the dough is too sticky, add 1/4 cup and beat for 5 more minutes. 
9. Heat a large glass bowl in the microwave for 20 seconds to get it nice and warm. Drizzle a little bit of canola oil and smear around. 
10. Take a bowl scraper - this is the bowl scraper I use- it is SO convenient when working with a sweet dough and scrape the bread dough into the warm glass bowl. Turn once to coat the dough ball. 
11. Cover bowl with plastic wrap and set in a nice warm place for an hour to 1 1/2 hours. Your dough should double in size. 
12. Mix 1/3 cup granulated sugar and 2 Tablespoons cinnamon. 
13. Punch down dough and turn out onto a very lightly dusted work surface. 
14. Roll dough into an 18 to 24-inch long rectangle (no wider than your loaf pan). 
15. Smear the dough with melted butter and sprinkle cinnamon and sugar mixture over the entire rectangle. 
16. Starting with the far end, roll dough toward you, as tightly as possible. Pinch seam to seal. 
17. Place in loaf pan seam side down. Cover with a towel or plastic wrap and put back in a warm place and allow the dough to rise for 1 hour. 
18. Preheat your oven to 350 degrees. 
19. Place loaf pan on center rack and bake for 40 minutes. Your Cinnamon bread should turn a beautiful golden brown and sound a bit hollow when tapping the bottom. 
20. Remove from the pan and let cool on a rack before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart SM-55BC 5-1/2-Quart 12-Speed Stand Mixer, Brushed Chrome
• 
  PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft
• 
  USA Pan 1145LF Bakeware Aluminized Steel 1 1/4 Pound Loaf Pan, Medium, Silver

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 267Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 211mgCarbohydrates: 48gFiber: 3gSugar: 20gProtein: 5g

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