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Cinnamon Spiral Bread

Rated as 4.57 out of 5 Stars

"Delicate swirls cinnamon make this sweet bread a treat anytime of day. 'Thick slices are wonderful when toasted and topped with light cream cheese,' says Sharon Moeller of Ceresco, Nebraska. 'I also like to use the bread when making French toast.'"
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1 h 5 m servings
Original recipe yields 16 servings


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  1. In a large mixing bowl, combine 2 cups flour, oats, milk powder, brown sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
  4. Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.


  • Nutritional Analysis: 1 slice equals 140 calories, 1 g fat (1 g saturated fat), 9 mg cholesterol, 241 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.


Read all reviews 7
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I skipped the raisins, I didn't have nonfat dry milk powder so I used 2/3 cup of nonfat milk and subtracted 2/3cup from the 2 1/2 cups of water. I heated the milk, water, and butter and followed...

This is a very good recipe. I skipped the raisins in the recipe, and had to add nearly a cup of additional flour, to be able to work with the dough. My rising times were much more than an hour...

This bread is awesome. I dont like raisins, so i use chopped apples. This is the second time ive made it and it comes out great every time. Makes amazing toast!

I'm torn between giving this a 4 or a 5, but based on the fact that I did have a little difficulty with the stickiness of the dough, I decided on 4. Flavor is a 5. I used 2 1/4 c whole wheat f...

I loved this, and so did my family. It was sweet and soft. It was pure amazingness.

This was a very easy bread to make. I made 1 loaf by following the directions (almost, I omitted the raisins & didn't have pdwr milk.) and made another by putting my own little spin on it. They ...

This was very yummy tasting, but dry for my taste. I'm guessing that's how the texture is supposed to be :) This was my first time making it. But it's going in my keeper pile, so as to master my...