CinnamonSwirl Bread - Mom's Recipe

Kathie Carr


Mom made this bread often. We loved it for morning toast or even French toast. Sometimes she added raisins but most of the time it was simple cinnamon bread.

★★★★★ 1 vote
2 loaves bread
20 Min
35 Min


2 c
milk (scalded)
1/2 c
1/2 c
2 tsp
1 Tbsp
dry yeast
1/4 c
warm water
7-8 c
eggs, slightly beaten
1 1/2 c
sugar plus 1 tablespoon cinnamon
2 tsp
1/4 c
melted butter
1/2 c
raisins, optional


1Soften yeast in small dish with 1/4 cup warm water. Scald milk and add sugar, shortening and salt. Cool to lukewarm. Pour milk mixture into bowl and add 3 cups flour and mix well. Stir in yeast and eggs; beat well. Add more flour slowly until it makes soft dough. (You may not use the total of 8 cups, less is better. Many factors affect how much flour is needed. Use as little as possible but make a dough that can be handled.)
2Knead 10 minutes on floured surface or until dough is smooth and elastic. Place in greased bowl, turn once and let rise 1 1/2 hours. Punch down, divide in half, cover and let rest 10 minutes. Roll each piece out to 1/4 inch thick and heavily sprinkle with cinnamon sugar and 1 teaspoon water. (Save some cinnamon sugar for top of loaves.) Roll up tightly from small end and place in loaf pan, seam side down, let rise 45-60 minutes. Brush melted butter on loaves and sprinkle top of loaf with cinnamon sugar. Bake at 375 degrees for 35-40 minutes.
3If you want to use raisins just sprinkle 1/4 to 1/2 cup per loaf on top of cinnamon sugar before rolling up unbaked loaves of bread. Proceed as directed above.

About this Recipe

Course/Dish: Sweet Breads