#BrunchWeek ~ Cinnamon Swirl Bread

Welcome to day 1 of Brunch Week! I'm so excited you've joined us for this fantastic week of amazing dishes to inspire you in your kitchen. Today's dish I'm sharing with you can be served in a variety of ways depending on your meal. This bread could easily be called "Cinnamon Roll Bread" as that is what it is very reminiscent of. The dough is firm but has a tender crumb, so it slices well and holds up really well for toasting or turning into French toast. See my kick-off post here for the rafflecopter information - there are TONS of great prizes, so make sure to enter!

The layers of gooey cinnamon sugar between the rolls of bread are delicious. This bread is very, very easy to slice and snack on without adding anything to it. Make up a batch of this bread and set it out with bagels for toasting, or whip up a big platter of french toast, or use it in some type of french toast casserole. The options are endless! This bread was my first experience working with Red Star's platinum yeast, and I honestly cannot tell you how impressed I was. (And that's my 2 1/2 year old's finger - she always has to help with pictures!)

I've never had such an active, effective yeast in my kitchen before and it made me wonder what the heck I've been missing. The yeast was big and bubbly VERY quickly and the dough rose up so beautifully!

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:
My light and love - Lindsey Rose.
Cinnamon Swirl Bread adapted from Pinch of Yum

2 tablespoons Dixie Crystals sugar
1 cup warm water
2½ teaspoons Red Star Platinum yeast
2½ cups high gluten bread flour (add extra as needed)
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons cinnamon
½ cup Dixie Crystals white sugar

  1. Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a table or work surface and knead the bread for 5-10 minutes.
  2. Place the dough in a bowl with about 1/2 TBS olive oil and flip once so both sides are lightly coated in oil (I usually just reuse the bowl I created the dough in). Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. It should be very puffy. 
  3. Preheat the oven to 350 degrees. Roll the dough out into a large triangle (about 1/4" thick, a little thicker if you want the layers in the roll to be fuller). Mix the cinnamon and sugar in a small bowl and sprinkle over the surface of the rectangle. Roll tightly, cut the long roll in half, and place the two small loaves on a baking tray. Cover and allow to rest for about 15 minutes.
  4. Remove towel and bake  for 30 minutes, or until it sounds hollow. The bread should be well browned in order to cook all the way through. Allow it to cool completely before slicing so it holds up and doesn't sink down during cutting.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.


  1. I love, love Red Star yeast, too. Your cinnamon bread looks fantastic---a perfect swirl!

  2. Oh I love this dish! Pretty, and perfect for brunch!

  3. I love cinnamon bread! I bet this one is amazing!

  4. Cinnamon swirl bread has been on my list of things to make so far too long! So pretty.

  5. Cinnamon swirl bread is one of absolute favorites!

  6. Absolutely perfect for french toast! Simply divine!


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