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Homemade Cinnamon Bread is an easy white bread recipe full of cinnamon sugar! This bread is better than buying store bought cinnamon swirl bread – it’s fresh and SO GOOD. If you’re loving making homemade bread, then give this cinnamon bread a try – you can even add raisins if you want!

loaf of bread with slice showing cinnamon swirl.

This post was originally sponsored by Fleischmann’s Yeast®.

My Cinnamon Bread Recipe is EASY

I used to be scared of making bread until I discovered my easy homemade white bread recipe. Now I make it all the time!

Once I got over my fears, making bread became one of my favorite things to do. If you’re a beginner bread maker or are scared of yeas and baking your own bread, don’t be. I’m going to show you step-by-step how EASY it is to make your own bread at home.

(If I’m being honest; one of my fears about making homemade bread was that it’s SO EASY to do I’ll make it all the time and then eat loaves and loaves of warm crusty carbs. Spoiler alert: #TRUTH)

Make your own cinnamon swirl bread and you never have to buy store bought again!

What kind of yeast is best to make bread?

Working with yeast is very easy, especially when you use Fleischmann’s® RapidRise® Yeast. That little yeast packet knocks both of my fears out of the water.

Fleischmann’s® RapidRise® Yeast is INSTANT yeast and is easier to use because you don’t need to proof it: you just mix it into the dry ingredients. Proofing yeast is what always has scared me about it but by using instant yeast, that fear is gone.

The other reason I like this yeast? The term “Rapid Rise” is true; there are only two rising periods but they only total an hour. You give the dough a 10 minute rest and then let it rise 45 minutes before baking; making homemade cinnamon bread is no longer an all day affair.

Ingredients in cinnamon bread

Ingredients Needed

  • Rapid Rise Yeast: Fleischmann’s® RapidRise® Yeast is the one I recommend. You can use any kind of instant yeast. Making bread with active dry yeast is a different recipe, but if you want to make cinnamon bread in a bread machine, you can use this same recipe using bread machine yeast.
  • Milk and Water: these are the liquids you’ll use to make the bread. Milk is used to enrich the dough and give it the creamy color, plus for flavor.
  • Butter: bread needs fat to be soft and moist and using butter adds flavor.
  • Salt: for flavor – it’s necessary to add at least some salt to the recipe.
  • All-Purpose Flour: this recipe was written using AP flour
  • Cinnamon: for the filling

How to make Homemade Cinnamon Bread

  1. Whisk the yeast with some of the flour, sugar, and salt.
  2. You’re going to add milk, water and butter to a microwave safe measuring cup or bowl. Then heat that in the microwave in 15 second increments until it’s very warm (think hot bathwater).
  3. Heat the milk mixture to between 120°-130°F, or very warm if you’re going by touch. (The butter may not melt all the way.)
  4. Once you have the milk hot enough, add it to the dry ingredients in the bowl of a stand mixer.
  5. Mix the dough adding more flour until it forms a shaggy dough. If you’re using a stand mixer, continue mixing to knead the dough into a smooth dough.
  6. Turn the dough onto a floured surface and knead the dough, working it back and forth, until it forms a ball that springs back when touched with two fingers.
  7. Let the dough rest for just 10 minutes.

Do you have to use a stand mixer?

No, but it helps. If you’re using a stand mixer, you’re going to beat it for 2 minutes, then add more flour, mix for 2 more minutes, then add more flour until it becomes a ball. Using a stand mixer also helps with kneading; you’ll only need to knead this bread for about 6-8 minutes.

If you don’t have a stand mixer, don’t worry. Mix it with a hand mixer or by hand until you can’t anymore, then knead it, adding flour, until it forms a ball that springs back when pressed with two fingers.

How do you form cinnamon bread?

  1. This bread recipe makes two loaves, so cut the dough in half.
  2. Simply roll out your dough into a rectangle. Then brush with melted butter.
  3. Sprinkle with cinnamon-sugar mixture. If you want to make cinnamon raisin bread, now is the time to sprinkle about 1 cup of raisins in the middle of the dough.
  4. Tightly roll up the dough and place each piece in a bread pan that’s been sprayed with nonstick cooking spray. Be sure to lace it seam side down in the pan.
  5. Cover it and let it rise about 45 minutes. It’ll about double in size.
  6. Put the loaves in a warm place for rising. I like to preheat my oven and place the pans on the top of the stove.
  7. Then simply bake until golden brown in preheated oven. You do need to wait at least 5-10 minutes before removing the bread from the pan…and resist the urge to cut it too soon.
loaf of bread with slice showing cinnamon swirl.

Tip From Dorothy

Expert Tips

  • An instant read thermometer is really the best way to measure water temperature – buy one here.
  • Just let it rise until it’s double in size – not longer or it might overproof.
  • Leftover Cinnamon Swirl Bread is perfect for French Toast
  • You can divide the recipe in half and make just one loaf easily!
  • Just let it rise until it’s double in size – not longer or it might overproof.
  • You can freeze the bread once it’s cooled – wrap it tightly in plastic wrap and store in the freezer for up to a month.
  • You can divide the recipe in half and make just one loaf easily!

Cinnamon Bread Recipe FAQ

Why does my cinnamon bread separate?

If you slice it and the rings separate it’s because it wasn’t rolled tight enough. The tighter the roll the better it sticks together. This comes with practice!

What makes bread moist and fluffy?

The rising of the yeast forms the gluten to make a fluffy bread.

Can I make this bread dairy free?

I have not tested this with nondairy milk and butter but I have made other similar recipes with it. I think that using nondairy butter sticks and nondairy milk will work just fine.

loaf of bread with slice showing cinnamon swirl.

Homemade Cinnamon Swirl Bread Recipe

4.97 from 79 votes
Easy homemade cinnamon bread has a sweet cinnamon sugar filling. This easy white bread recipe is the perfect homemade bread!
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 50 minutes
Yield 24 servings
Serving Size 1 slice


For the bread:

  • 5 ½ to 6 cups (682-744g) all-purpose flour
  • 3 tablespoons (38g) granulated sugar
  • 2 packets (16g) Fleischmann's® RapidRise® Yeast 4 ½ teaspoons
  • 2 teaspoons salt
  • 1 ½ cups (355ml) water
  • ½ cup (118ml) milk (any kind)
  • 2 tablespoons (28g) unsalted or salted butter

For the filling:

  • 1 tablespoon (14g) unsalted or salted butter melted
  • ½ cup (100g) granulated sugar
  • 1 tablespoon cinnamon
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  • Combine 2 cups (248g) flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
  • Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup (124g) flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  • Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon and sugar for the filling and sprinkle on each rectangle.
  • Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8½ x 4½ inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
  • Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Recipe Video

Recipe Notes

  • To make cinnamon raisin bread, sprinkle 1 cup of raisins over the cinnamon sugar in step 4.
  • You can use bread machine yeast in this recipe to make this in a bread machine. I don’t recommend using active dry yeast as the recipe is written.
  • Wrap cooled bread well in plastic wrap and freeze for up to a month.
  • Homemade bread doesn’t last as long as store bought – enjoy this within 2 days.

Recipe Nutrition

Serving: 1slice | Calories: 133kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 209mg | Potassium: 34mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 13mg | Iron: 1.2mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Cinnamon Bread is SO EASY to make at home! This simple white bread recipe is turned into cinnamon swirl bread and is the perfect from scratch recipe – with or without raisins. You never need to buy store bought again! You can even make cinnamon bread in a bread machine!

Favorite Bread Recipes

Last Updated on December 5, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Well you would think this is a basic recipe, and it is. The odd thing is it is addictive. You don’t want to stop eating it.

    Added some vanilla to it, maybe a teaspoon.
    I never used instant yeast before… everything happens so fast.
    Anyway, thank you!
    We really enjoy this cinnamon bread!

  2. This would be much better if it was done in exact weights vs. volume metrics. Doesn’t make the dough consistent. I’ve made this a couple of times and tried to convert to weights but probably am not spot on. Just a note going forward. Can’t give it a great rating if directions aren’t exact.

  3. This turned out really great when I tried it! It has become my go-to bread. I even made choco filling by mixing in cocoa powder with the sugar instead of cinnamon. Thank u for an easy-to-follow and almost foolproof recipe. 🙂

    Would like to know though if I can make this whole wheat by mixing whole wheat and APF equally. Really appreciate if u reply. Thanks again for the great recipe!

    1. Make sure to knock out any bubbles you notice when rolling the bread into the shape. Other than that, under proofing can also cause this issue.

  4. This recipe is fantastic! So simple to put together and has a wonderful flavor. I didn’t get my bread rolled tight enough but it still stayed mostly together. Will definitely be making this again and rolling it tighter next time. Pairs very well with whipped vanilla cinnamon butter.

  5. I have baked for years but always looking for new recipes to try. This is a winner!I had two loaves of bread rising on the counter in less than 1 hours. Wonderful recipe! I will add a little brown sugar to filling next time just because, but not necessary.

  6. I just made this and it is REALLY, REALLY good!!

    I added in brown sugar to the dough and the filling and I did more than what was recommended. I just mixed up white sugar and cinnamon and sprinkled it until it was covered. Then I sprinkled B. sugar on top until it looked good.

    I think the flour amount is WAY off. 4 cups was perfect. Adding in in additional 1.5 to 2 cups, I don’t think everything would have mixed. Just too dry. And my bread was done by 18-20 minutes.

  7. I decided to make this compared to what I’ve been using and this is very easy and and takes less time with great results.
    I kneaded the dough few minutes and it turned out great. Will make it again for sure. Big thanks!