This cinnamon bread’s dough is prepared in a bread machine, after which the loaves are filled, shaped, and baked. The best thing I’ve ever made is definitely this bread. Half of one loaf vanished before it had time to cool down after I had just finished making it!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, softened
- 4 cups bread flour
- ¼ cup white sugar
- 1 teaspoon salt
- 1 ½ teaspoons active dry yeast
- ½ cup chopped walnuts
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
- 2 teaspoons sifted confectioners’ sugar, divided (Optional)
Instructions
- Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
- Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.
- Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.
- Divide dough in half; roll each half into a 9×14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.
- Grease two 9×5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.
- Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners’ sugar.
Reviews
Flavor was good. I’m new to making sweet breads. I added a teaspoon of ground cinnamon to the dough and added extra to the filling. I mistakenly added the soft butter to the filling mix. It didn’t cause any real issues. I had some difficulty in making the dough into a rectangle. I also didn’t know how tightly it should be rolled. My husband liked it. I will probably give it another try & would recommend it to others to try it too.
Holy moly this recipe is good! I added cinnamon chips to the filling to add that little extra. My kids started circling like little sharks when the smell started floating from the oven, and both loaves were gone before they even fully cooled!
Made it exactly as written, delicious. My guests couldn’t stop eating it.
Delicious. Made more of the sugar/cinnamon/walnut mixture.
GREAT bread I will be making this more
These are amazing and very yummy! I doubled the filling like others recommended. I let them rise the second time for 40 minutes and baked them for 25 minutes. Perfect! Will definitely be making these again.
This bread was amazing! Next time I need to be sure to fold it closed better but this was tasty regardless and one loaf was gone in minutes!
Turned out perfectly. I did make a few changes. I added 2 tsp of bread machine yeast, I substituted 113g (1 cup) of whole wheat flour for 120g (1 cup) of bread flour and the 2nd rise took a full 90 minutes. After reading reviews I doubled the amount of filling but in the end only used the amount the recipe called for (have enough for my next batch). The bread has the perfect amount of sweetness, I didn’t want something that was over the top sweet like cinnamon rolls. Beautiful toasted to go with my breakfast. Next time I may try 50% whole wheat flour and 50% bread flour, always trying to make my favorites more healthy so I don’t feel guilty. Thank you for sharing this recipe.
Nothing except maybe icing on top.
This was the easiest breakfast bread I ever made, and delicious! I am adding this recipe to my holiday baking list for sure!!
When my dough came out of the bread machine it seem to be drier than I thought it would be. This is my first time making bread. I live in Arizona so should I have added more liquid? When I attempted to seal the edges they didn’t want to seal closed. Again I think this is because the door was too dry. Does anyone have helpful tips? I think it turned out pretty. At the time of this post it is still cooling and I don’t wanna cut into it yet. But I’m hoping it will taste as good as it looks.
I made this for my wife, She loved it.
Followed the recipe exactly as written. Everyone in the family loved it. The sliced pieces look like giant cinnamon rolls. They look and taste great. My daughters and wife really enjoyed it!
Everyone loved this Cinnamon Swirl bread. I melted the butter, warmed the milk to lukewarm, mixed the eggs slightly and layered it all in the bread maker. Like other reviewers, I doubled the sugar and cinnamon filling – perfect amount. Let it rise for 45 min on the preheated oven and it was ready for baking. Thanks for a great recipe.
Half of the recipe made a single loaf with raisins instead of nuts.
I used half the dough to made a loaf of bread and the other half to make cinnamon rolls. The trick to getting the layers to stick together is to rub the cinnamon-sugar mixture INTO the butter before you roll it up, instead of just sprinkling it on top.
Seriously so good!! I made it last week and making it again today!!
Didn’t look like it was going to rise but I left it for about double the recommended time and voila – it finally rose! Used cinnamon sugar butter spread instead of regular butter for an extra cinnamon punch.
This was hands down AMAZING I made this for my family and it was gone in 30 minutes!! All I did to change the recipe a little was add 3-4 Tablespoons of cinnamon to the bread and 1 Tablespoon of honey to the bread dough too!!
This dough was easy to make and very tasty. I made one as a swirl and the other I cut up into small squares and put in a loaf pan to make a pull apart loaf. Made the dough the night before and left them to raise overnight. Delicious both ways
Delicious! Instead of spreading butter before rolling it up, I tried a method I saw online and mixed the cinnamon mixture with egg which acts as a binder. This keeps the layers from separating when it is baked. I did use too much egg and my mixture was too runny. Next time I will use 1-2 Tablespoons of egg instead of a whole one. There will definitely be a next time!