Amazing Wheat Cinnamon Swirl Bread
My wheat bread recipe is my daughters favorite bread that I make. This is a simple wheat bread recipe but it is full of flavor and has a wonderful texture and is soft and tender. Its hard to find this in a wheat bread recipe. Today I want to share my whole wheat cinnamon swirl bread recipe. Its a sweet take on my regular wheat bread recipe.
Wheat bread has my heart especially when using freshly milled wheat flour. This is the only way I make my wheat bread. I do mill enough to make a couple of batches and freeze the rest of the milled flour in our deep freezer to keep it fresh.
Wheat bread has a sweetness to it from the honey and adding a cinnamon swirl to this bread makes it the perfect treat for breakfast or to make french toast. Imagine toasting this up with some butter.
Baking bread is my love language and I feel like when I make something like this, its extra love. I love this cinnamon swirl bread.
Cinnamon swirl bread is the perfect blend of comfort and sweetness, offering soft, tender slices wrapped around a warm ribbon of cinnamon and sugar. Each bite delivers a cozy aroma and a nostalgic flavor that makes this loaf irresistible for breakfast, snacking, or turning into the most decadent French toast. Whether enjoyed fresh from the oven or lightly toasted with butter, cinnamon swirl bread brings a little warmth and homemade charm to any moment.
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Cinnamon Swirl Wheat Bread
Ingredients
- 3 cups warm water (110-115 degrees)
- 1 1/2 tbsp active dry yeast
- 1/4 cup honey
- 3 1/2 cups whole wheat flour I grind my own. Wheat flour does not stay fresh for long, so I grind it as needed.
- 3 1/2 cups white bread flour plus 1 cup extra if needed
- 1/4 cups ground flaxseed
- 1 tbsp salt
- 3 tbsp vital wheat gluten optional ingredient
- 1/3 cup olive oil extra virgin
- 2 tbsp dough enhancer optional ingredient
butter optional for the tops of the loaves
Filling
- 1-2 tbsp ground cinnamon
- 1 cup brown sugar
Instructions
- I use my Bosch Mixer to make my wheat bread recipe. You can also use a stand mixer like a Kitchenaid.
- Start by putting your warm water, yeast, and honey in your mixing bowl. Let this sit for 10 minutes while you gather the rest of your ingredients.
- Get another large bowl. Put your white bread flour, wheat flour, ground flaxseed, salt, vital wheat gluten and dough enhancer into the bowl. Use a fork or whisk to mix it up.
- Once the water/yeast mixture has sat, it should be foamy on top. This means the yeast has been activated and its time to mix!
- Pour your olive oil into the water/yeast mixture. Do not mix yet. Add 2-3 cups of the flour mixture into the water/yeast. Mix on low until everything is well mixed.
- Let this mix for a few minutes to develop the gluten.
- Now, add one cup of flour at a time, letting each cup mix in. Keep the mixer on medium speed, lowering it when adding the flour.
- Once you have added the last bit of the flour mixture, let the dough knead for about 10 minutes to develop some elasticity.
- At this point, your dough should be slightly firm, but also sticky, but not so sticky that its all over your hands. There is a definite texture you should be looking for and the more often you make this the more familiar you will be with how it will feel. You want to be able to form it into loaves, but not be too firm and not so sticky that it doesn’t hold its shape…..makes sense right?
- Now it is time to let it raise. Put a few drops of oil in a large bowl and place your wheat dough in the bowl. You want your bowl to be two to three times the size of your dough ball, since you want it to double in size. Cover it with plastic wrap and keep it in a warm place. Let it raise until it is doubled in size. This could take up to 45 minutes. Mine raised quite quickly though.
- Punch down the dough and place dough on the counter. Divide the dough into three equal pieces.
- This will make 3 loaves so make sure to have 3 loaf pans.
- Stretch one of the balls of dough into a rectangle about 12 by 9 inches. Sprinkle cinnamon generously over the rectangle(you will need more cinnamon that you'd think). Sprinkle about 1/3 cup brown sugar over the top of the cinnamon. Fold the dough over itself taking the longer ends and fold into the middle about half way. Take the other side and fold over just barely overlapping the other side. Now take the end and roll it up. Pinch the ends and gently tuck them under. Make sure to try to seal the dough so that there will not be any leakage. Place the dough in a greased bread pan.
- Turn your over on 350 right now so that it will have time to heat, You want your over to be hot! Now cover your loaves again with plastic wrap and let them begin to raise. If you are lucky the loaves and the over will be ready at the same time. It could take up to 1 or 2 hours to rise, so plan accordingly.
- Place them on the bottom or center rack in your oven. Bake them for approximately 25 minutes. You should be able to tap of the top of the bread and hear a hollow sound. You also want the top to be browned.
- Take them out an immediately remove them from their pans. Place them on a baking rack to cool. Cut a piece off and eat it hot! Its the best way to eat it! And you get the first piece! If you oiled your pans well, the loaves will fall right out. You can also line them with a piece of parchment paper to make it easier to remove them from the pans.
Nutrition
My cinnamon swirl bread made with wholesome ingredients becomes something truly special. Fresh-milled wheat flour brings a rich, nutty depth and unmatched freshness, while ground flaxseed adds a boost of nutrition and a tender texture. Olive oil keeps the loaf soft and moist without weighing it down, and honey provides natural sweetness that complements the warm cinnamon perfectly.
Together, these simple, nourishing ingredients create a bread that feels both comforting and genuinely good for you — a wholesome treat you can enjoy any day of the week.
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