Cinnamon Swirl Wheat Bread – Indulgent Breakfast

I love Cinnamon. Well everyone in our house loves cinnamon. A1,2,3 and of course my furry friend Maya. It’s quite funny to see her eyes glazed with a weird mixture of lust and love and pure adoration when I am baking bread. Her place is right next to the oven door if I gently do not nudge her away. Some day she will be trained . Some day. Man lives on hope and who am I , a mere mortal in the billions around to reject the hypothesis. So in this case hope it is, that an unguarded loaf of bread with delicious swirls on my counter will not tempt my Labrador. Heck ! Why will I even risk it.

Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!

A gorgeous loaf – shiny and absolutely pretty to look at.. This version of mine has eggs in it.  My middle one, did I mention again burns through a thousand calories a day with all her gymnastics and my older one is prepping for his half marathon. While A1 and A2 actually prep and workout to burn it out, A3 can bounce about the house and burn up more and compete with them.

Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!

So an indulgent breakfast it is.  With some butter. To make it a little more healthier, I have made this with wheat flour majorly.

If you would like the Eggless versions then please do try these…

  1. Eggless Cinnamon braided bread
  2. Eggless Cinnamon Rolls

You can either of these to the loaf structure. This particular one is adaptation of these two and this one here.


For the dough:

  • White whole wheat flour : 2.25 cups
  • All purpose flour : 1.25 cups + 0.25 more if needed in stages
  • Butter : 3 Tbsp.
  • Oil : 3 Tbsp
  • Milk 2% or 1% : 1 cup
  • Active dry yeast : 1 sachet/ 0.25 oz./2.25 tsp.
  • Sugar : 2 Tbsp.
  • Salt 1 tsp.
  • Ground cinnamon: 1.5 tsp.
  • Eggs : 2 ( large, brown, organic)

For the cinnamon filling

  • Granulated sugar or fine brown sugar : 1/3 cup
  • Ground Cinnamon: 2 Tbsp.
  • 1 tsp. of butter at room temperature

Eggwashing the loaf:

  • 1 Tbsp of reserved egg mix + 1 tbsp of milk

Prepping the pan :

  • Softened butter smeared on the pan
  • Or spray the pan and flour it

Kneading the dough, rolling, baking

  1. In a glass bowl warm the milk and 3 Tbsp butter until the butter is melted and it is very war, to touch. Add in 2 Tbsp. of sugar and the active dry yeast. Stir and set aside for about 5 minutes until you see the frothy bubbliness of the yeast beginning to act. This is a very essential step. If the yeast is not frothing, you will need to redo this step.
  2. In a separate mixing bowl mix 2.25 cups of white whole wheat flour and 1.25 cups of all purpose flour ( I use only unbleached and unbromated kind) to make 3.5 cups. Whisk it well.
  3. Add a tsp of salt and a 1.5 teaspoon of cinnamon and whisk it very well again. Set aside.
  4. In the bowl of your stand mixer or any big wide bowl which you will you use to knead the dough,  break in 3 eggs and whisk well. Reserve a tbsp. of this to make egg wash later while baking.
  5. Now add in the oil and whisk it well to create a homogenous mix.
  6. Now add the milk + sugar + yeast combo and using the paddle whisk ( if using a stand mixer) and mix it very well.
  7. Add in the flour and gently mix it for a minute or two.
  8. Switch to the dough hook and knead the dough very well to a soft and pliable one. Add more flour if it requires but always add in stages and you should not exceed 1/4 cup if so.
  9. Once the dough is really soft and smooth, grease spray or oil a container well. Tranfer the dough, cover with a clean kitchen towel and let it rise to double it’s volume .
  10. Tip: I always heat my oven to about 125 F and switch it off. After 5 minutes. I place the greased and covered container of dough in it to aid in fast rising.
  11. In about 90 minutes or so, the volume of the dough will be double . Once it is double in volume, gently deflate it .
  12. Clean, grease or simply generously flour a work counter and empty out the dough and flatten it into a rectangle to about the width of the loaf pan you’re going to use.
  13. Mix in the sugar and cinnamon reserved under the cinnamon filling mix. Spread the reserved teaspoon of butter on the flattened dough.
  14. Spread the cinnamon sugar mix on the dough and make sure you reach the edges.Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!
  15. Gently roll the dough, but make sure it is rolled tightly. Roll from the short side please.Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!
  16. Pinch the seams and the edges closed.
  17. Grease the 9 by 5 in pan with softened butter or spray with grease and dust with flour.
  18. Place the rolled log, seam side down in the pan.Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!
  19. Cover and let it rise for another 30-45 minutes until it has risen nearly to the edge of the pan.
  20. Meanwhile preheat the oven to 350 F .
  21. Once the dough has risen sufficiently ( the second rise will not be as dramatic as the first one, but enough to swell to the sides)
  22. Brush the beaten egg wash on the top and sides as much as you can.
  23. Score down the center to release the steam while baking so as to prevent splitting of the sides.
  24. Bake for about 38-40 minutes, until golden brown and shiny and tapped sounds hollow.
  25. Remove , cool, slice and enjoy!Cinnamon Swirl Wheat Bread - Indulgent Breakfast on a weekend!