January 2, 2014

Cinnamon Orange Swirl Bread

Print Recipe
2 loaves
Compliments of: Chef Becky Selengut of Cornucopia Cuisine
This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the yeasty wholesome bread.


  • 1 packet yeast active dry (2 1/4 teaspons)
  • 1/4 cup warm water
  • 2 cups whole milk scalded
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 teaspoons salt
  • 3 cups all purpose bread flour
  • 2 eggs lightly beaten
  • 4 cups Bluebird Grain Farms Hard White Wheat Flour
  • 1 orange zested
  • 1 cup dark brown sugar
  • 2 tablespoons cinnamon freshly ground, if possible
  • 2 teaspoons melted butter as needed to brush on top of loaves


  • Soften yeast in the warm water.
  • Combine the scalded milk, 1/2 cup sugar, butter and salt. 
  • Cool to lukewarm and add the 3 cups of all purpose flour. Mix well.
  • Stir in the yeast mixture plus the eggs. Beat well and add the 4 cups of hard white wheat flour plus the orange zest to make a soft dough.
  • Knead 8-10 min. Place in greased bowl and let rise 1.5-2 hours.
  • Punch down and divide in half. Cover and rest 10 minutes. Roll each 1/2 in 15 x 7” rectangle, 1/2” thick.
  • Mix dark brown sugar and cinnamon. Reserve 2 T of mix. Sprinkle remainder over each rolled out dough. Sprinkle 1 teaspoon of water over each and smooth with spatula.
  • Roll like a jelly roll, beginning with narrow side. Seal long edge by pinching it together.
  • Place edge down in 2 greased 9 1/2 x 5 x3” loaf pans. Let rise, covered, until doubled.
  • Just before baking brush loaves with soft butter and sprinkle remaining cinnamon sugar over the top.
  • Bake at 350 for 45 minutes.