Whole Wheat Cinnamon Swirl Bread

Whole wheat cinnamon swirl bread — a delicious recipe to toast up in the morning and spread with nut butter!

Prep Time
2 hours
Cook Time
40 mins
Total Time
2 hours 40 mins

We had a solid two years together, but I think oatmeal and I are breaking up.

We spent nearly every morning together. Sometimes with peaches or bananas, but most of the time it was with cinnamon and blueberries.

I used to love waking up just so I could have it, but then I got bored.  And this girl can never be bored.  For reals.

collage of cinnamon swirl bread

This could be because I started thinking about all those remarkable breakfasts I had before oatmeal came into my life.  They were delightful and spontaneous.  They were fun.

…Crispy banana stuffed French toast, melt in your  mouth buttermilk Belgian waffles topped with peanut butter, and of course those oversized bagels that were completely heavenly when toasted.

Yep, it’s time to get back to that.

I’m going on a breakfast binge.  And I’m starting with this bread.

the inside of whole wheat cinnamon swirl bread

Whole Wheat Cinnamon Swirl Bread.

I’ll keep it simple. This bread is extra delicious for those are fond of cinnamon rolls yet probably shouldn’t to eat one every morning. That’s me. The smell of cinnamon toast is an amazing way to start the morning. Yowza.

But watch out this bread is good. Too damn good.

Toast it to perfection and top with your choice of spreadable love. Do it now.

slice of whole wheat cinnamon swirl bread toasted

Whole Wheat Cinnamon Swirl Bread


  • 3 cups all purpose flour
  • 3 ½ to 4 cups whole wheat flour
  • 4 teaspoons active dry yeast
  • 2 1/4 cups of milk
  • 8 tablespoons of butter
  • 1/4 cup of brown sugar
  • 1 1/2 teaspoons of sea salt
  • 3 eggs
  • For the filling:
  • 2 teaspoons of cinnamon
  • ½ cup of brown sugar
  • 4 tablespoons of softened butter


  1. In a large bowl, combine 3 cups all purpose flour and yeast.
  2. In a medium saucepan melt butter completely over low heat. Stir in milk, salt and 1/4 cup of brown sugar. Stir for about two minutes.
  3. Next, stir the milk mixture into your flour mixture. Add the eggs, and beat with a mixer on low on medium speed for 1 min, and then on high speed for 2 minutes.
  4. Next stir in as much of the whole wheat flour as you can. Make sure to do this 1 cup at a time.  You should be able to get at least 3 cups mixed in.  You can do this by hand or with a KitchenAid mixer using your dough hook.
  5. Knead the dough 6-8 minutes, adding remaining flour until the dough is moderately stiff but still flexible and smooth.  Shape into a large ball.
  6. Coat a large bowl with oil and place your dough ball inside.  Cover and let the dough rise in a warm place about 1 hour or until it doubles in size.
  7. Remove the towel and punch the dough 3 or 4 times to let out the air. Separate the dough into two smaller balls. Place the dough balls on a floured surface and roll out to resemble rectangles.
  8. Cover and make your cinnamon sugar mixture by mixing butter, cinnamon, and brown sugar together.
  9. Sprinkle each rectangle with cinnamon sugar mixture (and raisins if you choose), then tightly roll up the dough and tuck sides in.  Place each loaf in a greased bread pan.
  10. Cover and let rise another 20-30 min. Preheat oven to 350 degrees F
  11. Brush dough with melted butter or egg wash if desired. Place on the center rack of the oven and bake for 30-40 minutes, or until golden brown. Check the loaves after 15 minutes—if they are browning too quickly, cover with aluminum foil.


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