This soft fluffy Joanna Gaines Cinnamon Swirl Bread is made with brown sugar and cinnamon, ready in 1 hour and 10 minutes. Slicing into the freshly baked loaf reveals a gorgeous spiral of melted spiced sugar. I love serving this warm on a chilly weekend morning.
Jump to RecipeWhy This Classic Works
I tried making cinnamon bread before, but the swirl always separated from the dough. This recipe solves that by simply rolling the dough tightly and sealing the seams well.
The soft enriched dough holds the dark brown sugar perfectly. It bakes up incredibly tender with the right balance of sweet spice.
Joanna Gaines Cinnamon Swirl Bread Ingredients
- 1/4 cup warm water
- 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp kosher salt
- 4 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar, packed
- 1 tbsp ground cinnamon
- 1 large egg
How To Make Joanna Gaines Cinnamon Swirl Bread
- Activate the yeast: In a large bowl, whisk the warm water and active dry yeast. Let it sit for 5 minutes until it becomes foamy.
- Mix the dough: Add the warm milk, granulated sugar, melted butter, and salt to the bowl. Gradually stir in the flour until a dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8 minutes. Place in a greased bowl, cover, and let rise for 1 hour.
- Add the swirl: Punch the dough down and roll it into a 9×15-inch rectangle. Mix the brown sugar and cinnamon, then sprinkle it evenly over the dough.
- Roll and rise: Roll the dough tightly from the short end and place it seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 45 minutes.
- Bake the bread: Brush the top of the loaf with a beaten egg. Bake at 350 F for 40 minutes until golden brown.
Recipe Tips
- Check your yeast: If the yeast does not foam in the warm water, throw it out and start over with fresh yeast.
- Roll tightly: A tight roll prevents large gaps and air pockets from forming around the cinnamon swirl.
- Pinch the seams: Seal the ends and the final seam firmly so the filling does not leak out during baking.
- Cool completely: Wait until the bread cools entirely before slicing to keep the swirl intact.
What To Serve With Cinnamon Swirl Bread
Serve thick slices toasted with salted butter for a simple morning treat. It also makes incredible French toast when paired with fresh berries and maple syrup. A hot cup of dark roast coffee balances the sweet cinnamon filling perfectly.
How To Store
Keep the baked loaf in an airtight container at room temperature for up to 3 days. To freeze, slice the bread completely and store in a freezer-safe bag for up to 3 months.
FAQs
Can I use instant yeast instead?
Yes, you can use instant yeast. Skip the 5-minute activation step and mix it straight into the dry ingredients.
Why did my bread separate at the swirl?
This happens if too much flour is dusted on the dough before rolling. It can also happen if the dough is rolled too loosely.
Can I use bread flour?
Bread flour works wonderfully for this recipe. It will give the baked loaf a slightly chewier texture.
Nutrition
- Calories: 240 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrate: 42g
- Protein: 5g
Try More Recipes:
- Joanna Gaines Homemade Noodles
- Joanna Gaines Chicken Enchilada Soup
- Joanna Gaines Vanilla Cake Recipe
Joanna Gaines Cinnamon Swirl Bread
10
servings30
minutes40
minutes1
hour10
minutesSoft, fluffy, and sticky, this Joanna Gaines Cinnamon Swirl Bread is made with dark brown sugar, cinnamon, and active yeast. It is ready in three hours and makes a cozy breakfast treat. Slice it thick and serve warm with butter.
Ingredients
1/4 cup warm water
2 1/4 tsp active dry yeast
1 cup warm milk
1/3 cup granulated sugar
1/4 cup unsalted butter, melted
1 tsp kosher salt
4 1/2 cups all-purpose flour
1/2 cup dark brown sugar, packed
1 tbsp ground cinnamon
1 large egg
Directions
- 1. Activate the yeast: In a large bowl, whisk the warm water and active dry yeast. Let it sit for 5 minutes until it becomes foamy.
- 2. Mix the dough: Add the warm milk, granulated sugar, melted butter, and salt to the bowl. Gradually stir in the flour until a dough forms.
- 3. Knead the dough: Turn the dough onto a floured surface and knead for 8 minutes. Place in a greased bowl, cover, and let rise for 1 hour.
- 4. Add the swirl: Punch the dough down and roll it into a 9×15-inch rectangle. Mix the brown sugar and cinnamon, then sprinkle it evenly over the dough.
- 5. Roll and rise: Roll the dough tightly from the short end and place it seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 45 minutes.
- 6. Bake the bread: Brush the top of the loaf with a beaten egg. Bake at 350 F for 40 minutes until golden brown.
