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Honey Cinnamon Swirl Bread

Honey Cinnamon Swirl Bread

This Honey Cinnamon Swirl Bread is moist, sweet, and perfect toasted for breakfast! This bread is a healthier take on classic cinnamon bread, with whole wheat flour and sweetened with raw honey. It’s low in sugar and fat and has no unnecessary ingredients, which makes it a great snack, breakfast, french toast, or sweet craving.

Cinnamon Swirl Bread Inspiration

I have always been a big fan of cinnamon swirl bread. I remember eating it as a kid, and it was one of my favorite breakfasts. It tasted so good toasted, slathered with butter and some cinnamon sugar on top. Not the healthiest choice, but oh so delicious!

As an adult, I don’t care for the amount of sugar that typical store-bought bread contains. That is why I wanted to come up with a recipe that had a healthier spin to it. I use honey as the natural sweetener, which is one of my favorite sugars to use. It’s not overly sweet, doesn’t give you that sugary aftermath, and it pairs well with cinnamon. I also use whole wheat flour in the dough to give a more nutty flavor and add extra fiber and density.

It’s so convenient how simple this bread is to put together. It begins with a simple sandwich dough, and it transforms into a beautiful swirl loaf. It may not be difficult to make, but this honey cinnamon swirl bread looks impressive!

Honey Cinnamon Swirl Bread Dough
Before the first proof
Honey Cinnamon Swirl Bread Dough
Ready to be rolled

Yeast Tips

If you struggle with getting your bread to rise, you may be using weak or dead yeast. Try testing your yeast before you add it to a recipe if you’re worried about it. Just add warm water, 1 tsp of sugar, and a bit of yeast to a bowl. If it doesn’t start to bubble after a few minutes, you’re using water that is too hot, too cold, or your yeast is dead. If you want to be exact, your water temperature should be 80 degrees F. for the best results.

Don’t let your water get to 140 degrees F! It will be too hot, and you will not get your yeast to proof.

The brand of yeast you use can also make a big difference. I’ve tried a few brands, and Saf Instant Yeast and Red Star Active Dry Yeast are my two of my favorite brands because they never let me down!

Honey Cinnamon Bread Ingredients

Ingredients Substitutions

I have tested this bread out a few different ways and have discovered a few easy swaps to customize it. For example, the canola oil can be swapped for coconut oil. It just needs to be melted before adding to the dough.

To make a vegan version of this bread, you can leave out the egg and use natural maple syrup in place of the honey.

Swirl Bread Recipe Notes

  • To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way. 
  • I recommend not keeping your bread in the fridge because it will dry it out.
  • You can freeze the bread by wrapping in plastic wrap and placing it in a zip-top freezer bag. It should keep for up to 6 months. Defrost on the counter for a few hours when you’re ready to use it.
  • If you’re kneading the dough by hand instead of a mixer, it will take about 10 minutes. 

PIN ME FOR LATER!

If you enjoy making this bread, check out The Best Healthy Whole Wheat Bread! It’s just as delicious, but a simple sandwich bread for your every day needs.

Honey Cinnamon Swirl Bread

Honey Cinnamon Swirl Bread

Alyssa
This recipe is a healthy spin on the classic cinnamon swirl bread! It may be healthy, but it's just as indulgent and delicious!
5 from 3 votes
Prep Time 25 mins
Cook Time 25 mins
Proofing time 1 hr 45 mins
Total Time 2 hrs 35 mins
Course Breakfast, Lunch, Snack
Cuisine American
Servings 12
Calories 113 kcal

Equipment

  • Stand Mixer with dough attachment
  • Large bowl
  • Spatula
  • Rolling pin
  • 8.5×4.5 Loaf pan

Ingredients
  

  • 2/3 Cup Warm water
  • 3 Tbsps Honey plus extra for glazing
  • 1 1/2 tsp Active dry yeast
  • 1 Medium Egg
  • 1/2 tsp Apple cider vinegar
  • 1 Tbsp Canola oil
  • 3/4 tsp Fine sea salt
  • 1 1/2 Cups All-purpose flour
  • 3/4 Cup Whole wheat flour
  • 2 1/2 tsp Ground cinnamon

Instructions
 

  • To activate the yeast, combine warm water, 1 tbsp honey, and yeast in stand mixer bowl. Cover with a clean kitchen towel for 5 minutes. The yeast should be bubbling at this point.
  • Add the egg, canola oil, vinegar, salt, all-purpose flour, and whole wheat flour to the mixer. Combine with a spatula briefly.
  • Attach your dough hook, and turn on the mixer to a medium speed. Knead the dough for 6 minutes. It should be soft but not sticky at this point.
  • Grease a large bowl with baking spray or canola oil. Transfer the dough from the mixer to the greased bowl.
  • Place a clean kitchen towel or plastic wrap over the bowl, and let it proof for 1 hour in a warm place, or until doubled in size.
  • Grease an 8.5×4.5 loaf pan with baking spray.
  • Spray a large amount of baking spray in a 12×10 on your counter. Now place the risen dough in the middle of this section. Take a rolling pin and spray that too. Start rolling out the dough about 10 inches in width and 12 inches in length.
  • Pour the remaining honey and cinnamon on top of the rolled out dough, and spread it evenly. Leave a 1/2 inch border, so it does not spill out when baking. Now roll it up width-wise. Pinch the seam together and tuck in the sides.
  • Place the dough loaf into the baking tin and cover with a kitchen towel or plastic wrap. Let it proof for 45 minutes, or until it rises a 1/2 inch above the sides
  • Preheat the oven to 350 degrees F.
  • Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it.
  • Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack or large plate to finish cooling.

Notes

  • To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
  • I recommend not keeping it in the fridge because it will dry it out.
  • The bread can be frozen by wrapping in plastic wrap and placing it in a zip-top freezer bag. (Keeps good up to 6 months) Defrost on the counter for a few hours when you’re ready to use it.
  • If you’re kneading the dough by hand it will take about 10 minutes.
Keyword Bread, Cinnamon, Healthy, Honey, Whole Wheat

74 thoughts on “Honey Cinnamon Swirl Bread”

    1. 5 stars
      What a fantastic recipe! I had never though to create something like this. I’m salivating at the thought and can’t waig to recreate it tomorrow! Always looking for guilt free treats to have with a hot drink. Thank you!

      1. Thank you so much! I love the positive feedback, and this is definitely a great treat to have with some coffee or tea! Enjoy!

  1. 5 stars
    This looks D E L I C I O U S … and I’m always looking for a healthy take on “naughty” foods. This one is a winner!

  2. 5 stars
    Looks delicious! I used to not like cinnamon at all just a couple years ago, but as of the past few months, I have been obsessed with it! It sure is weird how much our taste buds change. I can’t wait to try this! Thank you for sharing!

  3. This is very similar to the traditional Romanian Christmas cake; the difference is we fill it with a nut mix, and mom is always making it, the rest of us just eat!😅

  4. I have just recently learned how to bake bread and I am so going to try this! I remember buying this kind of bread as a kid but I had never thought of making it myself! Thank you!

  5. 5 stars
    My taste buds love anything cinnamon. Adding it to my bread will definately make me eat bread more often. Thanks for this awesome recipe. Looks tasty.

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