Cinnamon Roll Swirl Bread

Servings1 loaf
Prep Time2 hours
Bake Time22 minutes


  • 3 cups 375g Arrowhead Mills Unbleached All Purpose Flour
  • 1 packet, 7g active dry instant yeast
  • 3 tbsp butter (melted)
  • 1 cup milk (warm)
  • ¼ cup granulated sugar


  • 3 tbsp butter (room temperature)
  • ½ cup brown sugar
  • 1 tbsp Cinnamon


  • In a pot, melt butter then add milk and 1 tbsp of granulated sugar. 
  • Pour the warm milk mixture into a bowl, sprinkle yeast and rest for about 10 minutes.
  • Add the rest of the sugar and stir. Slowly stir in the flour (1 cup at a time) till dough forms. 
  • Knead the dough for about 10 minutes till smooth and elastic.  
  • Form a round ball with the dough, cover, and proof for 45 mins to 1 hour.
  • On a lightly flour surface roll the dough out into a rectangular shape (roughly about 11 x 14 inches) 
  • Spread the room temperature butter on the dough. Sprinkle cinnamon sugar mixture evenly across the top.
  • From the longer side of the rectangular, start rolling the dough into a log. Make sure to roll the dough tightly. 
  • Cut the dough into two equal size logs. Split the one log in half, then twist the two pieces together. Repeat with the second log.
  • Place each twisted log next to each other into a lightly grease loaf pan. 
  • Cover the loaf pan with plastic wrap and let it rise for 20 – 30 minutes in a warm area. 
  • Preheat the oven to 350 F.
  • Remove the plastic wrap, brush melted butter, and bake for 20 – 22 minutes or until golden brown on top.
  • Once baked, remove from oven and cool on cooler rack for 5 mins. Optional top with icing.


Serve and enjoy! 
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