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Take a buttermilk bread dough recipe and turn it into a sweet cinnamon swirl bread. Find out the secret for a gooey cinnamon swirl throughout.
We generally eat pretty good on weekends. Several weekends ago I took my mom’s best country homemade bread recipe and turned it into a cinnamon swirl bread. Which makes it a country cinnamon swirl bread recipe. And country recipes are the best. 🙂
Cinnamon swirl bread holds a special place in my heart because it reminds me of my grandma. She’d always take us out to eat a restaurant in Michigan that had some fantastic cinnamon swirl bread with frosting on it. I pretty sure I remember eating more bread than anything else when we dined there.
So coming up with a homemade cinnamon swirl bread recipe has been on my must-do list for quite awhile now.
I finally did it, and I’m sharing with you my hints for making the best cinnamon bread ever.
You’ll start with a basic white bread dough. The recipe is below but you can read about making this bread here. It’s my mom’s recipe and I love it. So this recipe reminds me of my mom and my grandma. It’s a twofer. 🙂 For this recipe I do use dry buttermilk. You can see the exact kind I use here.
After you have your bread dough made, you’ll roll out the dough on a floured pastry mat. Make the rectangle the width of your bread loaf pan. My pan is 9×5″, so my dough rectangle was 9″ wide and about 15-18″ long.
Spread melted butter on the dough, then sprinkle a mixture of powdered sugar, cinnamon and vanilla overtop the melted butter.
Here comes our secret on the cinnamon sugar filling. I decided to use powdered sugar instead of granulated sugar for the filling. Why powdered sugar instead of granulated? Because the moisture from the powdered sugar soaks up the moisture from the bread, making the cinnamon swirl filling more smooth and gooey and not gritty. Can you use granulated sugar? Yes. Do I recommend powdered sugar instead? Yes. Because gooey > gritty.
After the dough is sprinkled with cinnamon and sugar, roll up the dough starting on the 9″ side and place the dough roll in a greased loaf pan (9″x5″) with the seam side down. Cover the dough with plastic wrap and allow the bread to rise for about 20 minutes.
Bake the bread at 350 degrees for about 40-45 minutes or until golden brown.
Last comes the frosting. Make a simple glaze with powdered sugar, vanilla, butter and heavy cream. You can use milk if you’d like, but cream will make the frosting richer. If you want the glaze to be thick, wait until the bread cools to spoon it on top. If the bread is warm, the glaze will melt in a bit and run down the sides. My bread wasn’t totally cool, but definitely wasn’t hot.
Let’s talk about slicing into this bread. Because we are an impatient, food-obsessed family when it comes to warm bread, especially warm cinnamon swirl bread, we sliced into our loaf as soon as I was done photographing it. The bread was still very warm and it was ooey, gooey, good. But, because the bread was so warm and soft, it was a little hard to cut. You can see the picture of the cut warm bread at the beginning of the post.
If you allow the cinnamon swirl bread to cool, the bread will slice much more cleanly and hold its shape better. It all depends on if your goal is achieving a pretty loaf or devouring a warm loaf right from the oven.
Once you have the technique down, I’d suggest doubling the recipe. You’ll want it. Believe me. And if there are any leftovers, this cinnamon swirl bread makes amazing french toast!
Q: Have you ever made cinnamon swirl bread?
Q: Do you have a special food memory?