Cinnamon Swirl Bread


My girls love this bread and request it every time I am about to bake up another batch. Every five days when I use my starter to make home made bread, I usually bake one regular loaf and one cinnamon swirl loaf. I’m sure this would work with any bread you are about to bake.


  • Bread Starter, mixed, risen, kneaded, and ready to bake
  • 2-3 Tablespoons butter, softened
  • 1/3 cup sugar
  • 1 Tablespoon cinnamon


  1. Right before you are about to put your loaves into the bread pans, roll out your dough for one loaf, a little smaller than the width of your bread pan, but almost twice as long.
  2. Spread the softened butter over the dough. Mix together your sugar and cinnamon and evenly sprinkle it over the butter.
  3. Roll your dough up tightly away from you. Pinch the seam together to seal. Place in a very greased bread pan, seam side down.
  4. Cover with a tea towel and let rise, about 2 hours or until doubled. Bake in a preheated oven at 350 F (180 C).


This bread is already delicious by itself, but it also makes really yummy toast!


Recipe adapted from The Pioneer Woman


2 responses to “Cinnamon Swirl Bread

  1. Pingback: Welcome to the 100th Fridays Unfolded and a Giveaway! « Nancherrow Nancherrow·

  2. Pingback: Cinnamon Swirl French Toast | From Katrina's Kitchen·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s