Cinnamon Swirl Egg Bread
Introduction
Making homemade bread is a rewarding experience, and this Cinnamon Swirl Egg Bread is one of my favorites. The secret to success lies in the temperature of your liquids when activating the yeast—warm but not too hot, around 110° to 115°F. Over the years, I’ve perfected this process, but if you're new to bread-making, a thermometer can help.
This bread has an incredibly soft texture due to the eggs, and it’s the ultimate bread for French toast—hands down. Whether you enjoy it fresh, toasted, or gifted to a loved one, this recipe is sure to become a household favorite.
What You Will Love About This Recipe
Soft and Fluffy Texture – Thanks to the three eggs, this bread is rich, tender, and perfect for any occasion.
Perfect for French Toast – Its slightly sweet, cinnamon-infused layers make it unbeatable for breakfast or brunch.
Homemade Goodness – The aroma of freshly baked cinnamon bread is comforting and inviting.
Great for Gifting – A homemade loaf makes a heartfelt present for friends and family.
Beginner-Friendly – Clear, step-by-step instructions make this an approachable recipe for all skill levels.
Yields: 2 loaves
Cinnamon Swirl Egg Bread
INGREDIENTS:
Dough:
6 ¾ cups unbleached flour
2 tablespoons (or 2 packages) active dry yeast
2 cups milk
¼ cup sugar
¼ cup butter
2 teaspoons salt
3 eggs
Cinnamon Mix:
½ cup sugar
2 teaspoons cinnamon
Water (for brushing dough)
INSTRUCTIONS:
In a large mixing bowl, combine 3 cups of flour and yeast.
In a saucepan, heat the milk, sugar, butter, and salt until warm (about 115°F) and butter is almost melted.
Add the milk mixture to the flour and yeast. Add eggs and beat at low speed for 1 minute, then at medium speed for 3 minutes.
Using a spoon or dough hook, gradually add the remaining flour, one cup at a time, until a smooth, stiff dough forms.
Knead the dough for 5-8 minutes by hand or 3-5 minutes with a dough hook.
Shape into a ball and place in a lightly greased bowl. Cover with plastic wrap, a damp towel, or a new shower cap. Let rise until doubled.
Grease two 9x5x3 bread pans.
Punch down the dough and divide into two portions. Let rest for 10 minutes.
Mix cinnamon and sugar together.
Roll each dough portion into a 15x7-inch rectangle. Brush lightly with water, sprinkle with cinnamon-sugar mixture, and roll up from the narrow end. Pinch to seal and place seam-side down in bread pans.
Let rise until nearly doubled (about 45 minutes).
Preheat oven to 375°F.
Bake for 35-40 minutes. Check doneness by tapping the top—it should sound hollow.
Cool in pans on their sides for 15 minutes, then transfer to wire racks to cool completely.
Enjoy warm with butter, toasted, or simply on its own!
Storage Tips:
Store in an airtight container at room temperature for up to 3 days.
Freeze loaves for up to 3 months; slice before freezing for easy thawing.
