High-Fiber Cinnamon Swirl Bread

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Recipe photo

High-Fiber Cinnamon Swirl Bread

star rating (6) rate this recipe »
Published prior to 2008

This soft white loaf features a lovely spiral of cinnamon-sugar inside. And, surprise: the Hi-maize Natural Fiber gives it a healthy helping of 4g dietary fiber per slice—more than a typical slice of supermarket whole-grain bread. Now THAT’S a tasty way to add fiber to your family’s diet! Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog.

2 teaspoons instant yeast or active dry  yeast
1 cup (8 ounces) lukewarm water
1/3 cup (2 5/8 ounces) unsalted butter,  softened or melted
2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour
1 cup (4 3/4 ounces) Hi-Maize
1 1/4 teaspoons salt
¼ cup (1 ounce) Baker’s Special Dry Milk or ¼ cup (5/8 ounce) nonfat dry milk
3 tablespoons (1 ¼ ounces) sugar

1/4 cup (1 3/4 ounces) granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water, to brush on dough

1) If you’re using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you’re using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you’re kneading in a stand mixer, it should take about 5 minutes at second speed, and the dough should almost clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should beco0me soft, smooth, and elastic.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, make the filling by whisking together the sugar, cinnamon, and flour.

5) Gently deflate the dough, and transfer it to a lightly greased work surface. Gently stretch and pat it into a 6" x 20" rectangle.

6) Brush the dough with the egg/water mixture; you won’t use all of it, but save what’s left. Sprinkle the dough evenly with the filling, leaving one short end bare.

7) Starting with the short (6") end covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

8) Transfer the log, seam-side down, to a lightly greased 8 ½" x 4 ½" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

9) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it’s 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.

10) Brush the top of the bread very lightly with some of the reserved egg/water mixture, and sprinkle with additional cinnamon-sugar. Bake the bread for about 40 minutes, tenting it lightly with aluminum foil after the first 20 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer.

11) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan onto a rack. Allow the bread to cool completely before slicing.
Yield: 1 loaf.


  • star rating 04/07/2012
  • cole7626 from KAF Community
  • This is a favorite around our house. My boys and husband eat it up!
  • star rating 07/04/2011
  • melissagbl from KAF Community
  • This looks impressive, but is super easy and delicious. My husband was crazy impressed when I sliced into it. It was like I had performed magic. I'll be making this often.
  • 12/15/2009
  • Nick from Princeton
  • Is the Hi-Maize in this recipe the fiber or the flour? Thanks!
    Nick - Hi-maize is the fiber in the recipe. Elisabeth @ KAF
  • star rating 12/09/2009
  • Teresa Doyle from Grosse Pointe, MI
  • The bread did not rise, even given ample time. Turned out very dense. I thought I had wasted my time until my daughter suggested making French toast. I did, and it was wonderful! I'm a fairly experienced bread baker, so still not sure why I couldn't get the bread to rise. I might try the recipe again with !/2 the Hi-Maize.
    It may be the way you measure the flour, but give us a call at the Baker's Hotline and we'd be happy to troubleshoot the recipe with you. Molly @ KAF
  • star rating 01/27/2009
  • from
  • This bread didn't look all that great, though that was probably due to the fact that I was rushing it along a bit, but it got rave reviews from the people I gave it too!
  • star rating 01/17/2009
  • from