Cinnamon Swirl Bread

Cinnamon Swirl Bread is one of my favorites. This easy loaf does not require kneading and comes together fast.

Perfect for breakfast, slathered with butter, and even some extra cinnamon and sugar, this bread was eaten up fast!

When the cold weather hits, I feel like making bread. Any kind of bread will do-I just love homemade bread, but no-knead bread recipes are just the best!

So when I tell you that you too, can have two loaves of bread ready in less than three hours; well, how can you resist?

And that’s not hands on time-that’s total time. OK-I’ll divulge the truth. You do have to wait about 20 minutes after it comes out of the oven to slice it. 

This simple yeast cinnamon bread recipe is made with buttermilk-yes, go get some-and make sure your instant yeast is not expired.

I actually have a giant bag that I got my hands on two years ago when this pandemic started and keep it in the freezer where it seems to live quite content.

Yes, that pandemic-do you believe it’s been two years? So this is a big bag of yeast, because I still have a lot.

Probably though because I don’t make bread as often as I should.

Manservant says I shouldn’ t make so many sweets and he’s right, but he has never complained about bread.

The best part about making this swirl bread is that it makes two loaves, so I made a Cheddar cheese bread and a cinnamon bread. Felt like I got two for the price of one!

While we are talking bread, I also want to talk about bread knives.

You do have one, don’t you?

My bread knife was given to me by Manservant while we were dating, so that’s more than 00-years ago. No, that’s not a typo!

And this wooden handled bread knife is still in my possession, has never been sharpened and still knows how to slice bread.

Apparently it now qualifies for heirloom status. Make sure not to fight over this kids!

I get very mad when I see Manservant slicing lemons or limes with it.

As for knives that I use in my kitchen-basically there are three.

A chef’s knife, a paring knife and yes, my bread knife. Really, that’s about all I need.

So enough trivia-let’s bake this cinnamon bread recipe!

In a large bowl whisk together the dry ingredients consisting of unbleached all-purpose flour (not bread flour), kosher salt, sugar and the instant yeast. 

You will need 2.5 teaspoons of instant yeast. Instant yeast and rapid rise yeast are the same thing. Active dry yeast is not. It needs to be rehydrated in water.

In a medium bowl or large measuring cup, combine the buttermilk, boiling water, and another 1/2 c of room temperature water.

Make a well in the flour mixture and pour in the liquid mixture. Stir to combine and then add the melted butter and mix well with a wooden spoon or rubber spatula.

You now have sticky dough that needs to be covered with plastic wrap or a clean cotton towel.

Let the dough rise in a warm spot until it has doubled in bulk, about 1.5 hours.

While your dough is resting, grease two 8.5 by 4.5 inch loaf pans generously with softened butter.

After dough has risen, use 2 forks and deflate the dough by releasing it from the sides of the bowl and pulling it toward the center.

Rotate the bowl in quarter turns. As you do this the wet dough will come together in a rough ball.

Sounds confusing, but it works!

Dust a clean work surface with flour and using your two forks and working from the center out, seperate the bread dough into two equal pieces.

Use the forks to lift one portion of the dough onto the floured surface. Dust your ball with as much flour as necessary and shape the mass into a better ball! 

Repeat with the other half. Let both balls of dough rest for twenty minutes without touching.

Preheat your oven to 375 and dust another clean surface with flour. Transfer one round to the floured surface and gently stretch the dough into a 10-by-15-inch rectangle. 

Mix the sugar and cinnamon. Brush the dough with the egg wash and sprinkle with half of the cinnamon sugar.

Now it’s time to roll this cinnamon bread loaf up! I don’t know about you but I don’t want a gap between the cinnamon and the bread when I slice my loaf open.

A few tips for a no-gap cinnamon swirl bread:

Always brush with the egg wash so the cinnamon sugar has something to adhere to.

If you get inspired and want to add raisins, be sure to blitz them with the cinnamon sugar and mince them up. TOO many big raisins will leave gaps.

When you are rolling the dough after each roll forward, roll it back just a bit before rolling it forward again. This tightens it up a bit, so your loaf can develop the perfect swirl. Just make sure not to roll it too tight!

And last but not least, resist cutting your bread until it has cooled properly.

Place dough into a greased loaf pan and let the coils rise in a warm spot uncovered, until the top of the dough just crowns the rim of the pans.

If the spot is warm it shouldn’t take more than about 10 minutes. My kitchen is cold and it took longer.

There is no need to brush the top of the loaf with anything. The loaf will develop a golden exterior all on its own.

Transfer the pans to the hot oven and bake until the top of the cinnamon bread loaves are golden brown and firm to the touch.

Let cool before slicing!

With just a few simple ingredients and a little bit of time, you can have an amazing loaf of bread. In this case, two loaves of bread!

This is one easy recipe you can count on me making again. This fluffy, soft bread is one of the best breads I’ve made. Don’t worry if this is your first time making bread.

With just a little effort, you can create a masterpiece.

Please make sure you have a good bread knife. Just like our marriage, it has withstood the test of time!

Hope I didn’t just jinx it!

Need Some More?

Easy Cinnamon Rolls

No-Knead Artisan Bread

No Knead Dinner Rolls

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