Cinnamon Swirl Bread
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This cinnamon swirl bread is as close to cinnamon buns as bread can get. Filled with a sweet cinnamon-sugar and butter mixture that swirls throughout the loaf, this is a tender, buttery, sweet bread that even novice and new bread makers can successfully tackle.
I adore cinnamon and like vanilla extract, I love cinnamon so much that I always add extra to a recipe and rarely bother measuring it. If a recipe calls for one teaspoon, I liberally shake in at least two teaspoons.
But I don’t really shake it in, I douse it in. I remove the plastic tops with the cut-out holes from my spice jars because they inhibit the cinnamon free-flow.
I’ve been on a bread-making kick lately and cinnamon swirl bread was a natural progression. Although I was tempted to make cinnamon buns, I decided that if I made and then subsequently ate an entire loaf of cinnamon swirl bread in two days, that bread would somehow be better than buns. This cinnamon bread is as close to cinnamon buns as one can get and still call it bread, rather than dessert. I’ll take all the labeling tricks I can get if it means more of these sweetly swirled slices.
I grew up on my grandma’s cinnamon rolls and cinnamon swirl bread. Drizzling her soft cinnamon rolls with frosting or buttering a slice of her fresh cinnamon swirl bread, warm from the oven, are succulent memories carved in my mind and etched onto my tastebuds for a lifetime. What I wouldn’t give now to be able to go back in time to observe her make yeast-based doughs, entirely by feel, as she was legally blind and didn’t use written recipes. I have loose memories of watching her knead dough and as a child, I just remember thinking ‘how much longer til it’s ready’.
Bread-making does require patience. This bread can be knocked out from start to finish in about three hours; not bad. If you’ve never made bread before, don’t be intimidated by this one because making the dough is easy and it comes together in minutes by hand. Then, find your patience pills because the dough rises for about ninety minutes and after the first rise, the dough is kneaded briefly before being rolled out into an elongated rectangle in preparation for it’s cinnamon-sugar rub down.
I roll out the dough quite long, about eighteen inches in length, because the longer the dough is rolled, the more turns and coils can be made, resulting in more swirls in the finished bread. It’s a pet peeve of mine when cinnamon swirl bread is under-swirled and with this loaf, I took care that didn’t happen because the swirls are where the full complement of cinnamon-sugar hides. I’m no fool.
After smearing the dough with butter, cinnamon, brown and granulated sugars, and then rolling it up into a plump dough log, it’s placed in a loaf pan, seam-side down, where it rises for about an hour before baking. Baking only takes about a half hour, the quickest step of all. It’s all a very do-able process but yes, it takes longer than nuking a TV dinner. Good things come to those who wait.
No matter how tightly the dough is rolled, while the bread bakes, some of the luxurious filling will likely seep out of the well-stuffed coils. I could have been stingier with the butter or sugars, lessening the seepage potential, but that’s nonsense. I prefer to live in buttery, sugary abundance and slathered the dough with ample amounts of both. Just days prior to baking this bread, I was watching an episode of Ree making her famous cinnamon rolls, and I took a cue from the butter master and didn’t skimp. She advises that if you think you’ve added enough butter; stop and add some more. I love her logic.
After the bread has baked, immediately turn it out from the loaf pan on a rack to cool, with parchment paper or a baking sheet placed underneath the rack. The drippy, sweet, caramelized buttery-cinnamon-sugar mixture that drained into the bottom of the loaf pan during baking needs to be redistributed back onto the bread. It will be tempting to drink that cinnamon-spiked butter sauce, or to eat the caramel bits that were created as the brown sugar and butter congeal and form a sweet, thick caramel sauce. Instead, pour or scoop the pan remnants over the top of the loaf, using a spatula as to not miss a drop of the liquid gold. Allow the loaf to cool and as it does, it will literally drip-dry, and some of the coating will magically reabsorb back into the bread. Then, wrap your sticky bundle of joy in plasticwrap before placing it inside a gallon-sized ziplock, which is how I store all my homemade bread, and it keeps for the better part of a week this way.
Since I am such a cinnamon fan, I used cinnamon three ways; in the bread dough itself, and of course it’s in the cinnamon swirls, and I prefer this bread toasted with ample smears of cinnamon-sugar butter piled on, to really boost the cinnamon profile. The cinnamon is complemented by the sugars; one accentuates the other, and it’s a match made in swirly bread heaven.
In terms of density, the bread is in the medium range. It’s not a light and airy croissant but it’s not anywhere near as dense as the Cinnamon Raisin English Muffin Bread, as English muffins tend to be much denser than a loaf of bread is or should be.
As I ate this bread, I was transported back decades earlier to my Grandma’s tiny kitchen and my childhood memories of eating her bread, slice after slice. Back then I took great pleasure in unwinding and unwrapping the coils and licking the cinnamon-sugar from them. Yes, I did. I didn’t do that with this bread, although I was tempted. Instead I just licked my fingers, which invariably become coated in the very sticky but very wonderful caramely, buttery, cinnamon-sugar sauce that seeps from the coils.
What I love most about this bread, and with all swirled buns or rolls, is the keyhole center that peers back at me, buried amidst a web of concentric circles. Let’s face it, the best part of a cinnamon bun is the epicenter; the final coiled turn. It’s the softest, most tender, moistest, butteriest, and best bite of all. And eating my way into the perfect center bites of this bread was no exception.
Cinnamon Swirl Bread
Active work time iis about 20 minutes, but there is a 90 minute rise, then a 60 minute rise, and 30 minutes to make. From start to finish, including baking, 3 hours is a realistic time frame.This cinnamon swirl bread is as close to cinnamon buns as bread can get. Filled with a sweet cinnamon-sugar and butter mixture that swirls throughout the loaf, this is a tender, buttery, sweet bread that even novice and new bread makers can successfully tackle. Whatever cinnamon-sugar-butter leaks from the bread inside the loaf pan while baking, including scrumptious caramelized brown sugar, can be poured over the top of the finished loaf, almost like the topping on sticky buns.
Ingredients
For the Bread
- 3/4 cup water, heated to ~120 to 130F for Platinum Red Star yeast, or to about ~105 to 115F for other yeast
- 2 1/4 teaspoons (one 1/4-ounce packet) Platinum Red Star Yeast or another active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup milk
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt, optional and to taste
- 3 cups all-purpose flour
For the Filling
- 3 tablespoons unsalted butter, very softened
- 1/4 cup granulated sugar
- 1/4 cup loosely packed light brown sugar
- 2 teaspoons cinnamon
Instructions
- For the Bread - In a glass measuring cup or microwave-safe bowl, warm the water to temperature, about 45 seconds on high power. Testing with a thermometer is preferred, but if testing with your finger, mixture should feel warm but not hot. Add the yeast, 1 teaspoon sugar, stir to dissolve, and let stand for 5 to 10 minutes.
- In a large microwave-safe bowl, combine milk and 1 tablespoon butter and heat until butter melts and mixture can be stirred smooth, about 1 minute on high power; do not allow the milk to boil. To the melted mixture, add 1/4 cup sugar, 2 teaspoons cinnamon, salt, and whisk to combine. Add the yeast-water mixture and whisk to combine. Add 2 1/2 cups flour and stir; dough will be wet and loose. Turn dough out onto a Silpat Non-Stick Baking Mat or floured work surface and knead in the remaining half cup of flour, adding flour just until the dough is soft and smooth. Knead for about 8 minutes.
- Place mounded dough in a lightly greased large bowl and turn dough over so that the top as well as bottom is greased. Cover with plasticwrap and let rise in warm place for about 90 minutes, or until doubled in size (To achieve a warm environment, power oven on to 400F as if preheating your oven and after 1 minute, shut the oven off. Quickly slide the bowl with the dough in it into the warm oven and shut the oven door quickly so the warm air does not escape; double check to make sure your oven is off. You're looking for temps in the 80s, a warm summer day type temperature; not overly hot)
- Punch down dough with your fist to release the air and turn dough out onto a large Silpat or floured surface and knead for about 1 minute. Roll dough out into a long rectangular shape, about 9 inches wide and about 15 to 18 inches long (9 inches wide so it fits in the loaf pan and the longer in length the dough is made, the more turns that can be made, resulting in more cinnamon-swirls per slice; roll it thin but not paper thin, about 1/8-inch thick)
- For the Filling - Spread 3 tablespoons butter over the surface of the dough with a spatula. Evenly sprinkle 1/4 cup granulated sugar, then sprinkle the brown sugar, and then sprinkle 2 teaspoons cinnamon.
- Starting at one edge, carefully roll up dough into a loaf, rolling as tightly as possible. Pinch off the two ends and pinch together bottom seam as best you can, to prevent leaking while baking. Place dough into prepared pan, seam side down. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
- In the last minutes of rising, preheat oven to 375F. Prior to baking, score top of loaf by cutting 3 or 4 diagonal slits across with a sharp knife, slicing about 1-inch deep. Bake for about 30 to 38 minutes, or until golden brown. Because baking times, dough, ovens, and conditions vary, keep a very watchful eye on the loaf because it will have a tendency to burn in the final moments.
- After baking, immediately turn bread out onto a wire rack and allow it to cool. Whatever cinnamon-sugar-butter mixture leaked in the bottom of the pan, pour it over the top and if the brown sugar has caramelized in the bottom of the pan, scoop out with a spatula and pour or spread over the loaf; it somehow re-absorbs a bit over time. Allow loaf to cool completely before slicing and serving. Store bread in an airtight container or ziptop food storage bag at room temperature for up to 5 days or in the freezer for up to 3 months.
- Recipe loosely adapted from this cinnamon swirl bread
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 129mgCarbohydrates: 50gFiber: 2gSugar: 17gProtein: 5g
Related Recipes:
Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolprood, no-knead bread recipe. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins
Cinnamon Bun Pie – Uses a shortcut and they’re ready from start to finish in less than 30 minutes and they give Cinnabons a run for their money. I’m working on yeast-based cinnamon rolls next
Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – Tastes like an Entenmann’s danish, with a crispy and crunchy cinnamon-sugar coating, and is filled with smooth cream cheese and jelly. The squares use a shortcut and are a snap to make
Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze – A cross between a Krispy Kreme donut and a Cinnabon cinnamon roll. Yeast-free, easy and although I haven’t tried personally tried muffin tins, if you don’t have a donut pan, I’ve had readers write saying they’ve baked them as muffins with success
Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free) – Like cinnamon oatmeal, but in bar form, with a prominent cinnamon flavor. To keep these lighter, feel free to omit the chocolate topping and the base of these bars is a perfectly healthy, no-bake, vegan, gluten-free, granola bar with no refined sugar added
Cinnamon Raisin Bread Smoothie (vegan, GF) – Tastes like drinking a glass of cinnamon-raisin bread, although no actual bread was used, and I put a graham crackers to work
Do you like Cinnamon Swirl Bread or have a favorite recipe for it?
Have you ever made bread with yeast?
If you have any tips, tricks, thoughts, favorite recipes, or anything at all to add about bread-making, please feel free to chime in and link up your favorite recipes.
Dscovering this whole new yeasty realm of baking and learning as I go has been so much fun. Even the less than stellar loaves I’ve made are better than storebought, they make great Overnight French Toast, and with each loaf, I learn something. Kind of like making cookies and with each batch, you learn something about what works, what doesn’t, and what to try slightly differently next time. The process is almost as much fun as the product. Almost.
Thanks for the Vanilla Bean Sampler Pack and Glass Jar Giveaway entries and the Pure Vanilla Cookbook Giveaway entries – winners announced next post
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112 Comments on “Cinnamon Swirl Bread”
Yes, several years after you posted this recipe I finally made it. :) I used quick-rise yeast which sped the process up a LOT (actually, I didn’t get to it in time after the second rise so my bread deflated a little–still tasty, though). Just a thought for you–maybe updating this recipe to use with the quick-rise yeast to shave off some rise time? I knocked a good 45 minutes off from this and I bet you could get it down to a 2 hour process.
Thanks for the five star review and I’m glad that you made this…wow!
Good tip about the yeast. I will give it a try sometime in 2020 after the holiday cooking season is over for me!
Hi Averie – I made this bread a few weeks ago and thought I’d give you a little feedback on my experience. When I started making it, I noticed that the dough became very wet. I was weary as it looked way more wet than any other yeast bread I’ve made, but you said in the directions it was meant to be wet and loose so I proceeded. When I went to turn it out to knead it, it poured across the counter; I couldn’t even touch it (stuck to my hands and spread everywhere). I managed to salvage it by adding more flour (I think I added at least another cup or even cup and a half) until it was manageable enough to knead. It ended up baking up just fine and tasted wonderful, but I’m just wondering if anyone else has had this problem. I’m not sure where I went wrong as I followed your recipe exactly. Cheers!
Thanks for the feedback and bread-making is VERY dependent on climate and also the type/brand of flour used. I live in a very dry climate and probably need much less flour overall than someone who lives in a more humid climate. And I always bake with King Arthur AP flour (or their bread flour if I’m making bread that I specifically note to use bread flour in). Flour brands vary widely in the amount of gluten they contain and those with less gluten, you’ll probably end up using a greater quantity of flour.
So my feedback would be to use as much flour as seems appropriate for YOUR dough, your climate, situation, etc. I mean dough that is so sloppy wet you can’t work with it? Definitely add more flour, as much as you think is necessary. Trust your baking instincts! Glad the bread baked up great and tasted wonderful!
I just baked the cinnamon swirl bread tonight and it tastes amazing! I baked it at 350 for 35 minutes because my oven runs hot. The only problem I had was when I turned the bread out of the pan it kind of collapsed in on it self and now the top has come off half of it. I don’t know if I didn’t roll it tight enough or something? It isn’t the yeast because I didn’t even leave it as long as suggested before I baked it. It won’t go to waste though because it tastes too good to throw out :)
I don’t know if I didn’t roll it tight enough or something? = Yes, I think that was the culprit if the top came off. Sometimes with rolled-up breads they can want to separate if you don’t roll them tightly. Also I think possibly you may have under-baked. Despite your oven running hot, it things don’t get to that perfect internal temperature, they can look done, but upon cooling they fall or collapse a bit. Not the end of the world usually with regard to taste but the appearance isn’t as pretty. I am thinking maybe drop your oven down by 25 degrees and/or tent with a sheet of foil in the last 20 mins or so of baking so it doesn’t get too browned on the top/sides if you try again. Glad it taste greats!
I made this and must’ve done something wrong! When I was baking and it had ten minutes left on the thirty minutes the top of the bread was already turning brown! And since you warned that it could burn easily, I pulled it out. I kinda figured it wouldn’t be completely done in the middle and I was right. Top part was done but doughy in the middle. What did I do?? Help!
Whenever something is browning too fast on top, simply cover the item with a sheet of foil (tenting the pan) and/or turn down the oven about 25 degrees. Homemade bread DOES tend to turn browner on top than what you may be used to seeing in stores, at least for me anyway. But I think if you tented it and continued to bake a bit longer the top would have been fine & the interior cooked through.
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I’ve got this baking in the oven right now…. it is HUGE! I don’t think its supposed to be this big. Its about three to five inches above the top of the bread pan right now, and it has 15 minutes to go. When I let it rise the second time it got at least 3 times bigger. I made diagonal cuts about half an inch deep, but now they’re making decent sized gaps in the top of the bread… Not sure what I did wrong! Hopefully it tastes good at least :)
Maybe you didn’t roll it super tight and now it’s expanding like crazy? Or maybe you just have super strong yeast? Not sure. As long as it doesn’t overflow onto/into your oven, I think it will still taste fine.
Sorry, in my original comment I meant to say it got three times bigger during the FIRST rising, so its probably more an issue of the yeast and letting it rise for too long. Weirdly it only needed 30 minutes to bake, I would’ve expected more since it was so big. There was also not a drop of any filling leaked out on to the pan (or the oven, thankfully…). The shape is a little bizarre but I just tried a slice and it tastes great though, despite all the weirdness.
Sounds like it over-proofed (rose too long during the first rise) but thankfully doesn’t sound like it effected taste and that’s great!
Oh. My. Goodness. This bread is amazing!!! I am so impressed with myself for making something this flippin good. Thank you!!
Well I’m glad to hear it was such a big success and that you’re pleased with the recipe & yourself :)
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This was my first yeast bread ever and my first attempt at one of your recipes. The bread turned out great, although I had difficulties along the way.
I’m not sure what I did wrong, but my dough was super sticky. I used my dough hook for the first time instead of kneading by hand. Not wanting to add any more flour than it called for, I let it rise and hoped for the best. The best didn’t happen and it was a sticky mess after it rose. If I had tried to punch down the dough, my hand would have come out a gooey mess. Refusing to give up, I made the best of it and threw a bunch of flour around, was barely able to get it into a roll and then into the pan.
Somehow, it still turned out great. It’s soft, moist and delicious. I’m going to be using this to make some awesome french toast in the mornings!
Picture of my swirly creation (although in a different way than it should have been because of the difficult rolling process): http://instagram.com/p/hmJLZtNi87/
Next up for me are your Overnight Cinnamon Rolls. YUM!
You probably could have added more flour – it can be very weather and climate dependent and vary from brand to brand but I just saw your IG pic and it looks great!
I have a new Cinn Roll recipe coming out on Sunday! You’re going to LOVE it! :)
Used a few slices to make french toast this morning. YUM! much better than using regular ol bread.
My mother always made the best cinnamon rolls without icing which is not usually done in the south and I loved the cinnamon in them. She would make the rolls just like you do with buttering the dough and sprinkling it with the sugar/ cinnamon mixture and rolling it up. In her round pans she would butter the bottoms and then she would put a couple of tablespoons more of the cinnamon sugar and shake till it covered the bottoms evenly. She would put the cut rolls in the pans and sprinkle a little salt over each (just a little), Then she would add a small amount of white karo over each roll and from a lipped measuring cup she would add a small amount of water over each. After baking they would turn out to be the best gooiest cinnamon rolls ever. I think I may have to make some now!
I love the idea of the Karo/water. I bet they’re so gooey and wonderful!
This bread looks amazing! I’ve never attempted to make bread before but this has inspired me to try =) this is probably a silly question but I did just recently invest in a kitchen aid mixer… Can I knead this for 8 mins in that with the dough hook? Or does it have to be by hand? Thanks Averie!
Dough hook all the way!!! Just watch it to make sure it’s hitting all the spots and nooks and crannies but 99% of the time, it does it’s job just fine. If you’ve never made bread before, this isn’t the easiest recipe only b/c you have to roll it into a log to get the swirl action, but other than that, it’s as easy as any other. Wow – so glad you’re inspired to try! Please LMK how it goes!
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Averie, just wanted to drop you a note and tell you I made your cinnamon swirl bread ( well sorta) LOL. I am an experienced bread maker even grinding my own wheat. I made your bread and the dough was wonderful. So easy to work with. Anyway – I rolled it out, put on the butter, and extra butter, brown sugar and white sugar and proceeded to roll it up – and pinch it off really tight so it would not leak -then into the bread pan – only to find out – I forgot the cinnamon! Oh My! So I quickly decided to split open the underside – pour in some cinnamon and try to seal it back up.My husband and MIL RAVED about the bread!! I can’t wait to make it the way it is supposed to be made! Thought you might like a laugh.
I am so glad you made the bread and that it got rave reviews – and that’s crazy that you forgot the cinnamon and unwrapped it to add it! I have to say after my bread-log would have been rolled out all tight and neat, I wouldn’t have touched it but that’s great you had the inspiration to unseal it all! Thanks for the report back!
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I totally agree with the extra cinnamon and vanilla, the more the better! Great looking bread, I can’t wait to try.
This might be the kick in the pants I needed as I’ve had this on my to-do for aaaages. Just wrong of me I know. I can practically smell it through the screen!
I have seen some of your breads on the Red Star Pinterest boards and just various pins from your archives and I was going to tell you how IMPRESSED I am with your bread baking skills! Seriously, gorgeous bread, Rachel!
your pictures Amazing…that bread…I want it…I want the patience to make it! So will just invite myself over to your house and enjoy some….and lots of whatever else you are creating!!!!
OOOOOOH YOU’RE SO BRILLIANT! My biggest pet peeve about cinnamon swirl bread is that I wish there was more filling…I can’t believe I never thought about rolls it out extra long so there’d be more coils!! GENIUS!
I always think in ways to maximize the cinnamon-sugar potential. Long surface area to the rescue!
Smarty! And ugh…I sound like such a dumby with that typo—I can’t believe I never thought about ROLLING it out extra long….lol
I like all cinnamon baking … in fact, cinnamon buns are probably my favourite type of baking EVER. I don’t know if I’ve had cinnamon swirl bread, but I’ve had cinnamon raisin …
I have baked bread with yeast before, but not recently.
Amazing! You’re totally inspiring me to devote an entire weekend to bread making only!
And really, the dough can be mixed together in like 10 mins. Then you just have to wait around for it to rise. Just fritter around doing someting and check back on it in a couple hours when it’s puffed up; repeat. Bake. So easy!
I love everything swirly. Wow, you have some beautiful photography on this site!
I’m a cinnamon addict myself – this bread looks incredible, I love the swirls!
Thanks for the Pin, my fellow cinnamon fiend :)
My, that is gorgeous! I love it when food links us to our loved ones… Beautiful all around!
I always unwrap swirl breads too! (Best way to savor each slice.) This bread looks irresistible!! And not too labor intensive!
Honestly it wasn’t that bad. A lifetime of trepidations for nothing. And thanks for the pin! And I’ve been seeing that skillet cake of yours on all the food sites, pin boards, etc. Job well done :)
Averie you really are on top of your game! This is a beautiful post, and so were those chocolate chip cookies! And I am definitely making the baked cinnabon doughnuts, they’ve got me drooling.
Thanks, Sue! I’m trying, that’s for sure. Figure I may as well go all-in :)
The donuts are good but I actually have a couple bread recipes next week you will love if you’re a bread maker! And that flourless white choc cake of yours – I pinned that thing and everyone loves it! :)
Ohmigosh I want to drown my face in that center! It looks so gooey good!
What grwat memories of your grandmother! Food always tastes better when it transports us back in time. Always take the tops off my spices. Those little shaker things just slow me down.
Averie! I’ve been waiting all day to stalk this post lol. I, too, am in pure LOVE with cinnamon. I love it on my buttered toast, blanketing my snickerdoodles, sprinkled in my hot chocolate, and I even add it into our honey roasted pb sometimes! Anyway, I am a cinnamon FREAK. This bread is the epitome of comforting breakfast food. I could eat a HUGE slice of this homemade wonder slathered in (you guessed it) cinnamon butter. Averie the cinnamon swirl is PERFECT! I bet cutting into the first slice to see the swirl revealed was SO exciting for you! This bread is purely gorgeous. Loving all this yeast on averie cooks lately.
“I prefer to live in buttery, sugary abundance and slathered the dough with ample amounts of both. ” – and this is why I love you. :D
Holy YUM, Averie! This looks incredible! I will take a loaf, please :D
Wow, this bread looks amazing! I love cinnamon swirl bread and have been wanting to make a home made version of it…this recipe looks like a keeper. Can’t wait to try it!!!
I’m with you on the cinnamon!
I add (every morning) 1 ts of cinnamon to my espresso.
Good for the blood.
And then one day I finally got to try vietnamese cinnamon! Oh so good.
Have you tried that?
Yes I have and it’s fabulous!
This bread is heavenly! I have never made cinnamon swirl bread, but we are cinnamon freaks here, so I need to make some soon! I always double the cinnamon, and never measure either :)
Oh Averie – this bread has my name all over it. I do the same – never hurts to add some extra cinnamon or vanilla to anything! I love how this has that soft, extra cinnamony middle swirl – my favorite!
I love those rolls of yours! Seriously!
I actually have 3 bread recipes coming up that are roll-based though. I.need.to.stop. :)
That cinnamon bread looks amazzzinngg! I’m glad I’m not the only one who wants to rip off the cinnamon container top. :)
I hate those things – they just impede progress :)
Absolutely gorgeous-well done lady!!! The middle of that bread just kills me-looks sooo amazing!
thanks Emily & it’s my fave part!
You impress the heck out of me. Your recipes, photos, everything are simply outstanding and professional! The blog world should be jealous!
I am so with you on cinnamon. Pour it in. I go through a bottle a week by myself let alone in my baking for my family. This bread is amazing and I have my dough rising in a bowl in the oven now. Plenty of time to pick up kids and come home and finish it for bedtime snacks with eggnog!!:-)
Thank you, Michele. Trying to step up my game and give it my all and I will admit between the NYT cookies and this post and the Nanaimo bars and a few others, I’m beat :) But thanks for noticing and always being supportive.
And you have your dough rising! WOOT!!! LMK how it turns out!!
Eli is right there with you on the cinnamon loving thing. He actually asked for an egg in the hole with cinnamon on top this morning. I told him that wouldn’t be the best combination.
This cinnamon bread looks AMAZING and I can’t wait to make some up for the kids. This would be a great bread to enjoy over the Thanksgiving break, as my kids always want something sweet to go along with their morning eggs when its not a school day. SO, when are you opening up your bakery and sweet shop :)
xoxo,
Jackie
I like the way Eli thinks – I put cinnamon on just about everything :)
I’ll be opening a bakery just about the time hades freezes over. Lol The stress of doing it on a large scale every day…whoa. I am not cut out for that! ha!
Absolutely beautiful collection of food.
I’m particularly intrigued by that smoothie – looks outrageous!
I find your blog very calming, it’s a real pleasure to read :)
You really do make the prettiest loaves, Averie!!! I could eat this kind of bread for breakfast everyday.
And your little coconut cake with ginger sounds so good too!
I want that donut right now…I am requesting a donut pan for christmas, I cant take it any longer not having one!!
Fantastic post, Averie! I love all the gorgeous photos of this perfect, tantalizing, soft, cinnamony bread. I totally agree with you about the epicenter being the best bite – I always save it for last. Isn’t it lovely to have those wonderful memories of being in your grandma’s kitchen, inhaling slice after slice of her bread? I love that food can recreate those warm, nostalgic feelings. I cannot wait to try this recipe!
If you try it, please LMK how it goes for you! And how that epicenter tastes :)
This bread looks incredible. I love cinnamon, and I love how much you packed in there!
hi. new to your blog! do you actually eat what you bake? (cause you are so thin in your pictures!)
anwyays – your recipes look very tasty!
Yes of course! How could I write about it with such detail if I didn’t! But I don’t eat a whole cake all to myself every single day – I share some with my family :)
I love this. And when can we make bread together already?
Girl I loved this bread. Didn’t love the photos, nothing was working that day and I was getting very sticky. Lol but the bread, mmm! And the dinner rolls I have coming…I would love to have a bread bakeoff with our dinner rolls and we could sample each other’s!
I just have to say, I have been following your blog for over a year & half now and I Love where you are taking it. I enjoy reading the longer posts about your recipes and your photography? Sha-ZAM lady! And all the great thrift shop finds inspire me to get myself down to my local shops – I want to extend compliments all around, it’s becoming more fabulous all the time :) And Cinnamon Swirl bread, it’s definitely one of my vices. Should I make this I would be hard pressed to not eat the entire loaf myself :P
Thanks for reading, Catherine, and for enjoying the direction I’ve been taking with my blog. I am more committed to posting more classic-style recipes, like this bread, that people can make, for a lifetime. Not just flash in the pan stuff that’s cutesy one time. I mean I will still do that too, but have more classics to balance it out, as well. And glad you’re hitting up those thrift shops in your area. Fun!
Well those turned out good…I bet they are tasty. I would love to try those one weekend…
I love cinnamon bread, but I’ve totally forgotten to make it lately. I need to get back on that!
Didn’t know you were a bread baker! If you have fave recipes, send them over!
This bread is still on my to-make list. Looks great and very tempting!
looks great Averie!! My kids love cinnamon bread
And I’ve had my eye on your lightened up kugel lately! I need to make something holiday-ish for Scott :)
I had taken a little break from yeast breads (and was on a quick bread kick for a while) but you have inspired me to break out the yeast again. My husband isn’t complaining! My first memory of cinnamon swirl bread is Pepperidge Farm so I’d love to make my own and this looks delicious! This looks rich and sweet on its own, but I could see myself giving it a little smear of frosting too!
I loved making this bread. It was almost like a big cinnamon roll, disguised as bread :) And glad your hubs is happy with your renewed yeasty creations!
Hoooooooold meeeee.
Averie, this is a work of art! I have so many beautiful memories of my Grandma’s cinnamon rolls too. Somehow, these women really do have a magic touch!
Meh, I didn’t love these pics. I was getting sticky and nothing was quite working that day but the bread was great. Thanks for the work of art comment :)
You just tell me where I can find some patience pills, and I’m on this.
The underswirling thing is a pet peeve of mine too! I mean, don’t call it cinnamon swirl bread if there’s only one swirl. That’s ripping people off and not giving them their due cinnamon! Unfair.
This is SO beautiful, Avery!!! I love a good slice of toasted cinnamon bread with butter!
Thank you, Ali!
I am with you on the pouring the cinnamon in on a recipe like this! I want to taste the cinnamon…not search for it!!
Exactly – those recipes where you think, hmmm, is there cinnamon in here, or not? I need to KNOW it’s there!
The center of that bread looks so delicious – I made oatmeal for breakfast but that looks soooo much better!
The center is the best – I wish I could just eat muffin tops and bread-centers :)
Hah – wouldn’t that be the life!
Oh I can practically smell and taste that. My godmother would buy me cinnamon raisin bread when I stayed with her. Such a treat.
Oh how I love cinnamon swirl bread! Delicious. Yours turned out incredible looking too!
Thanks, Aimee! I love that you’re a bread maker, too!
This looks great! Do you not like raisins? This would be the perfect recipe for a raisin bread. In fact I’m going to do exactly that- add raisins and make the recipe vegan. I’ll let you know if it works!
I love raisins but just posted this cinn-raisin bread 2 weeks ago so wanted to tweak things, slightly :)
http://www.loveveggiesandyoga.com/2012/10/cinnamon-raisin-english-muffin-bread-with-cinnamon-sugar-butter.html <-- and that one is VEGAN already! LMK if you try the cinn swirl bread with vegan-based milk/butter and how it goes!
ok seriously whats your secret! you come up with incredible recipes what feels like ever day now :)
Girl I have been TRYING to up the ante over here…thanks for noticing :)
this looks lovely! wish i had it for breakfast! :)
Warm cinnamon bread is a treat!
I, too, am a cinnamon lover. The look on people’s faces when I shake cinnamon onto oatbran or winter squash is too funny. I just can’t get enough! I grew up eating cinnamon swirl bread–this looks divine.
I douse it on everything from roasted sweet potatoes to squash, too!
Love this bread-making kick that you’re on and really love your stories of your grandmother; I love recipes like this that are full of nostalgia and memories.
The cinnamon raisin bread looks delicious. It’s one of my favorites.
Warm cinnamon bread is one of the greatest things on the planet! The little doughy center rings? Best part! I could live on cinnamon bread. And Ceylon cinnamon, I eat plain with my fingers, it’s sooo good.
Those center doughy rings are what I live for, I tell ya :) And I like a little food with my cinnamon, too! We are the same!