Welcome back to my 2015 recipe for homemade cinnamon swirl bread! I’m republishing this post with updated pictures and instructions.
I’ve adored this bread for the past 3 years, but always knew the assembly had room for improvement. As I prepared another loaf the other week, I attempted a different approach to rolling up the dough. Instead of shaping the dough into a thick 9-inch square, I shaped it into a thin 18×9-inch rectangle. Spread the cinnamon sugar on top and tightly rolled it end to end. This method produced more swirls in each slice. The loaf also rose taller as it baked. I couldn’t believe the BIG difference this SMALL change made and knew you’d find it interesting (and delish!!) too.
(And, coincidentally, I’m in Kansas this week on a “Wheat to Bread” tour with Red Star Yeast, a cherished company I’ve been working with for almost 6 years. I’ll share more about the fun trip in a separate blog post soon!)
So here I am with the same trusted cinnamon swirl bread recipe with updated step-by-step photos and easier-to-follow instructions. Let’s do this.
Source: Homemade Cinnamon Swirl Bread