This easy cinnamon swirl bread features a gooey cinnamon filling and uses Rhodes frozen dough as a shortcut. It’s essentially a large cinnamon roll baked as a loaf you can slice, toast, and spread with butter.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that help make Dessert Now Dinner Later possible.
If you love fresh-baked bread with butter and jam, wait until you try this cinnamon swirl bread. Soft, tender bread surrounds a sweet, buttery cinnamon swirl that stays moist and slightly gooey after baking.
The filling combines butter, ground cinnamon, brown sugar, and granulated sugar. As the loaf bakes that filling melts into ribbons, creating a rich swirl much like a cinnamon roll rolled into a loaf pan.
This cinnamon swirl bread is wonderful straight from the oven, toasted with butter, or used for French toast the next morning.
Easy Semi-Homemade Cinnamon Bread
This cinnamon bread tastes like a from-scratch loaf but is much easier thanks to Rhodes frozen white bread dough. Using ready-to-thaw dough saves time while still delivering a true fresh-baked flavor.
Rhodes products are a reliable shortcut when you want homemade results without the full effort. For this recipe you simply thaw, roll, add the cinnamon filling, shape, let rise, and bake.
Ingredients
To make this cinnamon swirl bread you will need:
- 1 loaf Rhodes White Bread, thawed
- 2 Tbsp butter, melted
- 3 Tbsp granulated sugar
- 3 Tbsp light brown sugar, packed
- 1 Tbsp ground cinnamon
Step-by-Step Tutorial for How to Make Cinnamon Swirl Bread
First, thaw one loaf of Rhodes white bread. Thawing overnight in the refrigerator works well: place the frozen loaf on a greased pan, cover loosely with sprayed plastic wrap, and refrigerate until ready.
Tip: If using Rhodes rolls instead, use one dozen (12) thawed and joined together to form a similar dough sheet.
Next, on a lightly floured surface roll the thawed dough into roughly an 8×14-inch rectangle. Brush the entire surface with melted butter using a pastry brush.
Combine the granulated sugar, brown sugar, and cinnamon in a small bowl. Evenly sprinkle the cinnamon sugar over the buttered dough, leaving a 1-inch border on each side so the filling does not spill out when rolled.
Then lightly mist the spiced sugar with water to moisten it slightly—this helps the filling adhere and makes rolling easier.
Roll the dough from one short end to the other, forming a tight log. Pull the dough gently toward you as you roll to create snug, even layers.
Pinch the seam and the ends to seal the loaf so the filling won’t leak out during baking.
Place the loaf seam-side down in a greased 8×4-inch (1-lb) loaf pan. Cover loosely with greased plastic wrap and let rise in a warm spot for about 1 hour, or until the dough has doubled and domes about 1 inch above the pan rim.
Bake in a 350°F oven for 35–40 minutes, or until the internal temperature reaches 195–200°F. If the top browns too quickly, tent the loaf loosely with aluminum foil after about 25 minutes to prevent overbrowning.
Baking Tips
How to Tell When the Bread is Done Baking
The best way to know the loaf is fully baked is with an instant-read thermometer. The top may look done well before the center finishes. The loaf is done when the internal temperature reaches 195–200°F.
If the top is browning too quickly while the center still needs time, tent the loaf with foil to slow the browning and allow the interior to reach the correct temperature.
How to Roll the Dough
For tight swirls, stretch the dough slightly toward you as you roll so the layers compress. A tighter roll helps prevent separation and produces clearer spiral layers in each slice.
Freezing Cinnamon Swirl Bread
Rhodes White Bread loaves come in multi-packs, so you can bake several loaves and freeze extras. Wrap a cooled baked loaf in plastic wrap, then a layer of aluminum foil, and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature and warm before serving.
More Sweet Rolls To Try
- Blueberry Rolls
- Resurrection Rolls
- Strawberry Sweet Rolls
- Lemon Sweet Rolls with Cream Cheese
- Raspberry Rolls
- Donut Monkey Bread
Easy Cinnamon Swirl Bread
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Ingredients
- 1 loaf Rhodes White Bread, thawed*
- 2 Tbsp butter, melted
- 3 Tbsp granulated sugar
- 3 Tbsp light brown sugar, packed
- 1 Tbsp ground cinnamon
Equipment
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Instant Read Thermometer
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Mini Rolling Pin (optional)
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1-Pound Non-Stick Bread Pan
Instructions
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Thaw one loaf of Rhodes White Bread on a greased pan, covered with sprayed plastic wrap, in the refrigerator overnight or for 4–5 hours at room temperature.
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Roll the thawed dough into roughly an 8×14-inch rectangle. Brush melted butter evenly over the surface.
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Combine granulated sugar, brown sugar, and cinnamon. Sprinkle the mixture over the buttered dough, leaving a 1-inch border. Lightly spray the cinnamon sugar with water to moisten it slightly; this helps with rolling.
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Roll the dough from one short end to the other into a tight log. Pinch the seams and the ends to seal and prevent filling leakage during baking.
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Place the loaf seam-side down in a greased 8×4-inch loaf pan. Cover loosely with greased plastic wrap and let rise for about 1 hour, or until doubled and domed roughly 1 inch above the pan edge.
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Preheat oven to 350°F. Bake the risen bread for 35–40 minutes or until an instant-read thermometer inserted into the center registers 195–200°F. If the top browns too quickly, tent with foil after about 25 minutes.
Notes
- Using an instant-read thermometer is the most reliable way to confirm doneness. The center should read 195–200°F.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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