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This easy cinnamon swirl bread has a delicious gooey cinnamon filling and is made with Rhodes frozen dough as a shortcut. It’s like a giant cinnamon roll that you can slice, toast, and slather with butter. 

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.

Loaf of cinnamon bread on a cutting board with a slice removed to show the cinnamon swirl on the inside..

If you think fresh baked bread slathered in butter and jam is one of the best things ever, wait until you try this cinnamon swirl bread!

Butter, cinnamon, brown sugar, and granulated sugar are melded together during baking to create a gooey swirled center in this loaf of bread. Much like a cinnamon roll.

Cinnamon swirl bread is delicious to eat fresh out of the oven, toasted with butter, or is perfect to use for French Toast.

Slices of cinnamon swirl bread on a plate, with the loaf and knife on a cutting board in the background.

EASY AND SEMI-HOMEMADE CINNAMON BREAD

This cinnamon bread tastes like it’s 100% from scratch, but is even easier to make by using Rhodes frozen dough.

I love to use Rhodes products for ease and taste. Check out any of my other 80+ recipes using Rhodes rolls.

You just can’t beat fresh baked yeast bread, and Rhodes knows how to do it right! All you have to do is simply thaw, rise, and bake. For this easy cinnamon swirl bread there’s just a couple of extra steps.

INGREDIENTS

To make this cinnamon swirl bread you will need:

  • 1 loaf of Rhodes White Bread, thawed
  • 2 Tbsp butter, melted
  • 3 Tbsp granulated sugar
  • 3 Tbsp light brown sugar
  • 1 Tbsp ground cinnamon
A package of Rhodes frozen White Bread loaves with a bowl of sugar and cinnamon, a pastry brush, mini rolling pin, and petite bowl of melted butter on the sides.

STEP-BY-STEP TUTORIAL FOR HOW TO MAKE CINNAMON SWIRL BREAD

First, thaw one loaf of Rhodes white bread. I like to do this in the refrigerator overnight. Just put the frozen loaf on a greased pan and cover it with sprayed plastic wrap. Place it in the refrigerator and it will be ready for you when you wake up.

TIP: Want to use Rhodes rolls? Just use 1 dozen (12) of them and thaw them close together.

Next, roll the thawed dough into roughly an 8×14-inch rectangle. Then use a pastry brush to spread melted butter all over the dough.

Two-image collage tutorial for Easy Cinnamon Swirl Bread: Loaf of Rhodes bread rolled into a large rectangle (top). Butter being brushed onto dough (bottom).

Combine the granulated sugar, brown sugar, and cinnamon together. Sprinkle the mixture over the buttered dough leaving a 1-inch border on each side.

Then lightly spray the cinnamon sugar with water to moisten it. This makes it easier to roll up.

Cinnamon sugar mixture spread over the butter layer, being sprayed with water.

Roll the dough from one short end, to the other short end. Roll tightly into the shape of a log.

Pinch the seams along the top and sides to prevent the filling from leaking out and bubbling over while baking.

Two-image collage tutorial for Easy Cinnamon Swirl Bread: Loaf being rolled up into a log (top). Seams of bread pinched shut (bottom).

Place the loaf seam-side down into a greased 8×4-inch (or similar size 1lb) loaf pan.

Cover loosely with greased plastic wrap and let rise for 1 hour or until the dough doubles in size and is domed about 1-inch above the edge of the pan.

Two-image collage tutorial for Easy Cinnamon Swirl Bread: Loaf placed seam side down into greased bread pan (top). Bread proofed and ready for the oven (bottom).

Bake at 350˚F for 35-40 minutes or until the dough reaches an internal temperature of 195-200˚F.

Cinnamon Bread on cutting board with cinnamon swirl showing.

BAKING TIPS

HOW TO TELL WHEN THE BREAD IS DONE BAKING

It’s really hard to tell if this bread is baked through without a thermometer (affiliate link). It looks done at 25 minutes, but definitely isn’t baked through yet.

If the top starts to brown faster than the inside bakes, just tent the loaf loosely with foil.

HOW TO ROLL THE DOUGH

Confession. I didn’t quite roll the loaf as tightly as I should have, because there is some separation.

I was hoping the water would have helped it stick better and I wanted really thick swirls of cinnamon, but it would have been better to get a tighter roll.

To be sure and roll the dough tightly, you should stretch the dough slightly towards you as you roll up and around. 

FREEZING CINNAMON SWIRL BREAD

Rhodes White Bread comes in packs of 3 or 5. If you wanted to bake several of these at a time, the baked loaves will freeze just fine.

Wrap the loaf in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw the loaf overnight in the refrigerator or at room temperature, then warm it to your liking. 

Slices of cinnamon swirl bread on plate.

MORE SWEET ROLLS TO TRY

Loaf of cinnamon bread on a cutting board with a slice removed to show the cinnamon swirl on the inside..

Easy Cinnamon Swirl Bread

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 35 minutes
Rise Time: 1 hour
Total Time: 1 hour 45 minutes

This easy cinnamon swirl bread has a delicious gooey cinnamon filling and is made with Rhodes frozen dough as a shortcut. It’s like a giant cinnamon roll that you can slice, toast, and slather with butter.

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

Instructions

  1. *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.
  2. Roll the thawed dough into roughly an 8×14-inch rectangle. Then use a pastry brush to spread melted butter all over the dough.
  3. Combine the granulated sugar, brown sugar, and cinnamon together. Sprinkle the mixture over the buttered dough leaving a 1-inch border on each side. Then lightly spray the cinnamon sugar with water to moisten it. This makes it easier to roll up.
  4. Roll the dough from one short end, to the other short end. Roll tightly into the shape of a log. Pinch the seams along the top and sides to prevent the filling from leaking out and bubbling over while baking.
  5. Place the loaf seam-side down into a greased 8×4-inch (or similar size 1lb) loaf pan. Cover loosely with greased plastic wrap and let rise for 1 hour or until the dough doubles in size and is domed about 1-inch above the edge of the pan.
  6. Preheat oven to 350 degrees Fahrenheit. Bake risen bread at 350˚F for 35-40 minutes or until the dough reaches an internal temperature of 195-200˚F. If the top starts to brown faster than the inside bakes, just tent the loaf loosely with foil. Check browning after 25 minutes of baking to add foil if needed.

Notes

  • Using a thermometer to test the doneness is a must. The top will look brown before the center is finished baking through. Insert the thermometer into the center of the dough from any angle. The bread is finished baking at an internal temperature of 195-200˚F.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 208Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 324mgCarbohydrates: 37gFiber: 2gSugar: 9gProtein: 6g

This data was provided and calculated by Nutritionix, and is an estimation only.