Cinnamon Swirl Bread


Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, 'My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
32 servings


  • 1 cup warm milk (70 to 80 degrees F)

  • ¼ cup water (70 to 80 degrees F)

  • 2 eggs

  • ¼ cup butter or margarine, softened

  • 1 teaspoon salt

  • ¼ cup sugar

  • 5 cups bread flour

  • 2 ¼ teaspoons active dry yeast


  • 2 tablespoons butter or margarine, melted

  • cup sugar

  • 1 tablespoon ground cinnamon


  • 1 cup confectioners' sugar

  • 4 teaspoons milk

  • ½ teaspoon vanilla extract


  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

  2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.