Grandma’s Cinnamon Swirl Bread
This is my Grandma Schatz’s bread recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
Servings Prep Time
3loaves 20minutes
Cook Time Passive Time
35minutes 180minutes
Servings Prep Time
3loaves 20minutes
Cook Time Passive Time
35minutes 180minutes
Ingredients
Bread
Filling
Instructions
  1. Starting with dry ingredients, mix all ingredients on a counter or bowl.
  2. Knead by hand or with dough hook in stand mixer until dough comes together. Add additional flour as needed to form dough.
  3. Cover with damp cloth or saran wrap and let rise for 1.5-2 hours, until doubled in size.
  4. Split dough into three balls.
  5. With a rolling pin, roll out each ball to ~10″x12″ rectangle.
  6. Mix together cinnamon-sugar filling and sprinkle evenly onto dough. Alternatively, you can use sprinkle cocoa as the filling instead of cinnamon-sugar.
  7. From the long edge, roll the dough down to the bottom edge. Fold both ends under to form a loaf (3 total).
  8. Spray three loaf pans with oil and transfer loaves into pans.
  9. Cover loaves with damp cloth/saran wrap and let rise 1 hour until loaves rise to fill the pans.
  10. Preheat oven to 400°F.
  11. Bake for 30-35 minutes, until golden brown.
  12. Allow to cool in pans for ~10 minutes and then transfer to wire racks to finish cooling. Slice and serve warm with butter. Freeze loaves that are not consumed within a few days.