Homemade Cinnamon Swirl Bread Recipe

Homemade bread is the best and you can’t beat one filled with a cinnamon swirl.  Thanks to Nielsen-Massey for providing us with a sample to make this yummy homemade bread.

Bread with yeast sounds intimidating but really it is not that bad.  Trust me I have had my bouts of unrisen dough that tasted like a hockey puck… Patience is what makes bread made with yeast a success.

homemade cinnamon swirl bread

HOW TO MAKE Homemade Cinnamon Swirl Bread


  • Don’t have the liquid too hot or it will deactivate the yeast
  • Make sure the yeast is fresh, check the expiration date and some say to store yeast in a freezer 
  • One 1/4 (0.25) ounce packet of dry yeast equals 2+1/4 teaspoons of dry yeast.
  • There are 2 different kinds of yeast Dry Active & Instant or Rapid Rise. Dry active yeast needs to be activated in warm water but instant yeast can be added directly to your recipe.



If you don’t have a mixer with a dough attachment, here are some great tips for kneading dough by hand.   I like to do both actually.   

I let my Kitchen-aid do some of it then I get great satisfaction and stress relief for hand kneading it as well.   


What you need to make Homemade Cinnamon Bread

  • Milk
  • Butter 
  • Active Dry Yeast
  • Eggs
  • Nielsen-Massey vanilla extract
  • Sugar
  • All-purpose Flour
  • Salt
  • Sugar
  • Cinnamon

Here are some tips on how to roll out the dough before adding the cinnamon sugar mixture. 

We love cinnamon rolls too, but I love that this makes one big loaf for an amazing presentation… 


I get such satisfaction from seeing a ball of dough rise. The pleasure from seeing this Cinnamon Swirl Bread rise in the loaf pan was even more satisfying.

I know you want to see the final product. If you could smell the house at this point you would be gathering the ingredients to make this too.

homemade cinnamon swirl bread

If you have the patience to wait for this to cool. It came out of the oven too late at night so we just placed the cooled loaf in a ziploc bag for the morning

cinnamon swirl bread

homemade cinnamon bread

Homemade Cinnamon Swirl Bread Recipe

Cook Time: 40 minutes
Total Time: 40 minutes

Homemade cinnamon swirl bread is the best right out of the oven or toasted the next day. It is easier to make than you think.


  • 1 cup Milk
  • 6 Tablespoons Butter
  • 2-1/2 teaspoons Active Dry Yeast (one envelope)
  • 2 Eggs
  • 1 tsp vanilla extract
  • 1/3 cup Sugar
  • 3-1/2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1/3 cup Sugar
  • 2 Tablespoons Cinnamon
  • Additional Egg And Milk for egg wash
  • Butter for Greasing Pan


    1. Melt butter with milk. Heat until very warm, but don't boil. Allow cooling until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
    2. Combine flour and salt in another bowl.
    3. In the bowl of an electric mixer using a paddle attachment, mix sugar and eggs until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
    4. Switch to the dough hook attachment and beat/knead the dough on medium speed for ten minutes. If the dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
    5. Place dough ball in an oil-coated bowl. Cover the bowl in plastic wrap and set it to rise for 2 hours. (I use the cold oven with the light on)
    6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
    7. Coat loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
    8. Preheat oven to 350 degrees.
    9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
    10. Remove from the pan and allow the bread to cool on a wire rack.
Nutrition Information
Yield 16 slices Serving Size 1
Amount Per Serving Calories 172Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 62mgSodium 207mgCarbohydrates 23gFiber 1gSugar 8gProtein 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

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