I adore surprises. I’m also really bad at them. THIS BREAD HAS A SECRET CINNAMON SWIRL ON THE INSIDE! Whoops. Meet my whole wheat Cinnamon Bread:

Cinnamon swirl bread cut into slices on a cutting board

For as much as I relish the anticipation of unexpectedly popping by the home of two friends who have a newborn with a giant bowl of pasta to see their sleep-deprived faces glow, or attempt to act natural when Ben is bummed that we missed buying tickets to this weekend’s comedy show (guess who scored the last two!), I spoil the surprise every time. I become so darn excited, the surprise bursts out before I can stop it.

On the outside, Cinnamon Bread looks like your standard loaf: attractive, lightly golden, but nothing crazy—do not be deceived. On the inside, it’s studded with toasted hazelnuts and boasts a gorgeous, gooey spiral of cinnamon-sugar beauty that works its way into every bite.

A loaf of cinnamon swirl bread with hazelnuts cut into slices

Whenever I grocery shop, the commercially-produced cinnamon bread attempts to seduce me. “Buy me,” it croons. “I promise not to go near your thighs, and I am worth this exorbitant price tag.” Tired of disappointing that persistent, pricey bread, I set out to create an affordable, healthy alternative for store-bought cinnamon-swirl bread that anyone can bake at home. This Cinnamon Bread exceeded my every expectation. Carb lovers, cinnamon lovers, and celebrators of life, rejoice!

Since I’ve already done the surprise-busting damage, let’s go big. Allow me to reveal a few other key characteristics of our Cinnamon Bread that you discover when you bake it:

  • Spoiler Alert #1: Cinnamon Bread is easy. Right now, you are thinking “Yeah right,” and that’s if your mother raised you to use only polite language. To be completely honest, I expected the swirl aspect of Cinnamon Bread to be challenging, but it was a cinch! Simply pat the dough into a rectangle, sprinkle generously with cinnamon-sugar fairy dust, roll that puppy up like a sleeping bag, and voila! You just formed a perfect cinnamon swirl for your Cinnamon Bread.
  • Spoiler Alert #2: Prepare of the scent of sweet cinnamon intoxication. Cinnamon Bread smells so tantalizing as it bakes, I was torn between either never pulling out of the oven or risking third degree tongue burns, rather than wait for it to cool.
  • Spoiler Alert #3: Heaven is about to hit your mouth. Toasty hazelnuts cuddle into a soft cinnamon-scented dough, and our thick cinnamon swirl makes every slice a little piece of paradise.
  • Spoiler Alert #4: Cinnamon Bread is made with whole wheat flour. Trash the rumors that whole wheat breads are dense and leaden. Cinnamon Swirl Bread is fluff-tastic.

 Slices of whole wheat cinnamon swirl bread served on a plate

The secret to Cinnamon Bread’s super-fluff status: Red Star Platinum Yeast. Red Star Platinum is the reason that you are going to be deliciously successful with your very own loaf of homemade Cinnamon Bread. No matter your level or bread baking expertise (or lack thereof), with the right yeast and a little patience, you will be prancing around your home, perfectly swirled slice of Cinnamon Bread in hand (and in mouth.)

Whole wheat bread dough with chopped hazelnuts

As I’ve shared previously, Red Star is the only brand of yeast I use, because it is foolproof. As long as I’ve used Red Star, I have never had a bread fail to rise. You don’t even need to take the water’s temperature, if you are feeling lazy—just ensure it feels quite warm (but not hot), and roll with it. The premium yeast in Red Star’s line, Platinum creates the most insanely fluffy breads that I have ever baked, a true asset for a lady that loves her whole wheat flour. I’ve started using Platinum yeast for my (almost) weekly loaf of Magic Multigrain Whole Wheat Sandwich Bread, and I’m never going back.

Now, for one final surprise: A GIVEAWAY from Red Star Yeast! One lucky reader will receive:

  • 1 Red Star Yeast Bread Cookbook to inspire your bread creations
  • Samples of Red Star Platinum Yeast to create the fluffiest of doughs
  • 1 Red Star apron to keep yourself neat and tidy as you knead
  • 1 loaf pan to bake your bread to a lovely golden brown
  • 1 thermometer to ensure your bread is baked for the perfect amount of time
  • 1 heavy-duty oven mitt to remove your freshly baked bread from the oven

** GIVEAWAY ENDED. Thank you to all who entered!**

If you can resist demolishing the entire pan of Cinnamon Bread the moment it emerges from the oven, it makes crazy tasty toast. Ben and I happily smeared multiple slices with butter and ruined our dinner. No regrets.

In fact, we loved Cinnamon Bread so much, I baked it a second time to create this heavenly make-ahead French Toast Bake. Thick, decadent, and requiring only 8 minutes to prepare, this French Toast Bake the ultimate in luxury for the supremely lazy. Brunch this weekend? I think yes.

Slices of cinnamon swirl bread on a cutting board

Cinnamon Bread {Red Star Yeast Giveaway}

5 from 1 vote
Fluffy Cinnamon Bread with a gooey cinnamon swirl. Hazelnuts add crunch and whole wheat flour makes this healthy bread a smart choice for breakfast and snacks.

Prep: 3 hrs
Cook: 45 mins
Total: 3 hrs 45 mins

Servings: 2 loaves


For the Dough:

  • 3/4 cup water, very warm but not hot (120–130 degrees F)
  • 2 teaspoons Red Star Platinum Yeast
  • 2 cups unbleached all-purpose flour
  • 1 1/2 cups  white whole wheat flour
  • 3 tablespoons  vital wheat gluten
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 large egg slightly beaten
  • 1/2 cup milk
  • 2 tablespoons shortening, melted and at room temperature
  • 1 cup hazelnuts (toasted and roughly chopped)

For the Cinnamon Swirl:

  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon


  • In a small bowl, combine the water and yeast. Let sit 5 minutes.
  • In a large bowl or the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, white whole wheat flour, vital wheat gluten, salt, and cinnamon.
  • To the bowl with the yeast, add the egg, milk, and shortening and stir to combine. Add the yeast mixture all at once to the flour mixture. Stir together with a large spoon (or mix on low speed) until the ingredients come together and form a ball.
  • Turn the dough out onto a lightly floured work surface (or switch to a dough hook if using a standing mixer.) Knead by hand (or on medium speed) for approximately 10 minutes (or by machine for 6 to 8 minutes), adding more flour as necessary. The dough should be soft, pliable, and slightly tacky but not sticky. During the final 2 minutes of kneading, gradually incorporate the hazelnuts, being careful not to crush them. (If you are using a machine, it may be helpful to knead them in by hand so that they are distributed evenly.) Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise at room temperature for approximately 2 hours, until the dough doubles in size. To check dough readiness, gently press the dough with two fingers. If the indent stays, the dough is ready.
  • Prepare the cinnamon swirl: In a small bowl, stir together the cinnamon and sugar. Set aside.
  • Lightly oil two 8x4-inch loaf pans. Divide the dough into 2 equal pieces (use a kitchen scale if you have one). Place one piece on a lightly floured work surface and pat into a rectangle that is 5 inches wide by 8 inches long. Sprinkle with half of the cinnamon sugar mixture. Working from the short (5-inch) side of the dough, roll up the length of the dough, jelly-roll style as if you are rolling up a sleeping bag, pinching the crease with each rotation to seal in the filling and strengthen the dough’s surface tension. The loaf will spread as you roll, reaching 8 to 9 inches (the length of your loaf pan). Pinch the final seam closed with the back edge of your hand or your thumbs, then lift the loaf and rock it gently back and forth to even it out. Place the loaf in one of the prepared pans. Repeat with second piece of dough. Mist the tops of the loaves with spray oil, cover loosely in plastic wrap, then let rise at room temperature for 60 to 90 minutes, until the top of the dough crests above the edge of the pan and it is nearly doubled in size.
  • Before the dough finishes rising, place a rack in the center of your oven and preheat to 350 degrees F. Once the dough has finished its second rise, place the loaf pans on a large sheet pan, ensuring that they do not touch. Bake for 20 minutes, rotate the sheet pan 180 degrees, then bake an additional 20 to 30 minutes (depending on your oven), until the loaves reach an internal temperature of 190 degrees F. The finished loaves will be brown on the top, golden on the sides, and sound hollow when tapped.
  • Immediately remove the bread from the pans, then let cool for at least 1 hour before serving. Enjoy warm with butter.


  • Store baked cinnamon swirl bread in ziptop bag or wrapped in foil at room temperature for 4 days or wrap tightly in plastic wrap, then foil, then freeze for up to 3 months. Do not store in the refrigerator, as the bread will become stale.

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Giveaway will remain open until Sunday, July 28th at 10 p.m. CST. Winner will be contacted via the email address used to leave a comment on this blog post and will have 48 hours to respond before another winner is chosen. Open to US residents over the age of 18 only. This giveaway is in no way sponsored, endorsed or administered by, or associated with Facebook. No purchase necessary to enter. Red Star Yeast provided me with the products mentioned in this post. As always, all thoughts are my own.

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Fresh Baked Ciabatta Bread is my favorite !!
    Your recipe looks amazing, its perfect for an early Autumn morning !!

  2. My favorite bread is Pain L’Ancienne from the Bread Bakers Apprentice. It’s almost red on the outside from the carmelization of the sugars in the dough. It has a beautiful crackle when you break it open and the inside is cool and creamy. Total yumness.

    1. Mira, this bread will work deliciously with bread flour. Simply sub 1:1 for the whole wheat and all purpose flours in the recipe, and you can also omit the gluten completely. The gluten is there to help with texture when whole wheat flour is used. Since you’re going for 100% bread flour, you won’t need it–your bread will be super fluffy all on its own!

  3. I know it’s been a while since you posted this, but I have been lucky to find your recipe now. I’ve shared it in the last post of my blog, a round-up of different types of cinnamon bread. Hope you like it!
    Patricia.5 stars

    1. Hi Patricia, I’m happy to hear you enjoy the recipe! Thanks for including it in your roundup. :)

    1. Hi Courtney, thanks for pointing that out! It should be 1/2 cup milk. I’ll update the recipe—thanks again for letting me know!

  4. Hi! I don’t have any hazelnuts, but I do have both almonds and cashews… But my biggest worry is I only have white flour. Are there any adjustments I need to make to the recipe to use the white flour? I want to make your french toast bake for my grandkids tonight but can’t afford to run to the store.

    1. Hi! This recipe should work fine if you substitute all-purpose flour for the white whole wheat flour, so I hope it was a hit with the grandkids!

Load More Comments