Mexican Spiral Bread

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Yield: Two 9" x 5" loaves

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This bread is what happens when your burrito and your sandwich collide head on. The spicy, cheesy burrito filling swirls throughout the tender sandwich bread to make a savory takeoff on a breakfast classic. Whip up a batch of your favorite sandwich bread dough, and take it out for a spin in a daring new direction.

Mexican Spiral Bread

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Two 9" x 5" loaves
Published: 02/05/2012


  • One batch of Our Favorite Bread
  • 1 3/4 cups (1 15 ounce can) cooked black beans, drained
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil, for frying
  • 1 teaspoon dried basil
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder, mild or hot
  • 2 tablespoons Pizza Dough Flavor
  • 2 cups shredded or diced sharp cheddar cheese
  • Chopped pickled jalapeño peppers, optional, to taste

Tips from our bakers

  • No Pizza Dough Flavor? Substitute 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon cheese powder instead.
  • Could you use a can of refried beans and add your own spices? Sure, it should work just fine. Starting with plain beans helps you control the added fat.


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1) Prepare your bread dough through the first rise. Preheat the oven to 375°F and lightly grease two 9" x 5" loaf pans.

2) In a medium-sized skillet, heat the beans, onion, and olive oil for 5 minutes. Stir often, then add the basil, cumin, chili powder, and Pizza Dough Flavor. Continue to cook for another 5 to 10 minutes, or until the beans are very soft and mashable.

3) Mash the bean mixture well, and set aside to cool slightly.

4) Divide the dough in half and roll each piece into a 9" x 12" rectangle. Spread each with half the bean mixture, then top with half the cheese and pickled jalapeños. Leave a 1/2" border around all edges free of filling, to make rolling easier.

5) Starting with a short end, roll up the bread, tucking in any loose cheese or beans as you roll. Seal the end seams well and place the rolled bread, seam side down, in the prepared pan. Repeat with second piece of dough and remaining filling, cheese, and peppers.

6) Cover the breads loosely, and let rise at room temperature for 20 to 30 minutes, or until full and round. Bake in a preheated 375°F oven for 25 to 35 minutes, or until the bread's internal temperature reaches 190°F to 200°F.

7) If desired, brush the top of the loaves with melted butter to keep their crust soft. Serve the bread warm, cut in chunks; or cool and slice for great grilled cheese.

Yield: 2 loaves.


  • star rating 03/16/2012
  • kaf-sub-sewnow10019 from KAF Community
  • This looked so yummy but we didn't care for it at all. One loaf baked just fine but the other one completely collapsed and left a huge pocket in the middle. We won't be doing this one again.
    Sorry to hear that. We didn't see that kind of results in our test. Please call the hotline if you would like to troubleshoot with a baker. MJR @ KAF
  • star rating 03/06/2012
  • sallygavin from KAF Community
  • This bread is wonderful. It really does make delicious grilled cheese sandwiches, too. I found the baking time to be longer than the recipe indicates.
  • star rating 03/01/2012
  • kingarthurflour5624 from KAF Community
  • The recipe looked great on paper but the result is not as exciting. The bread came out OK but I didn't like the taste that much. We still have one and a half loaves in the refrigerator because none of us liked it. Probably will end up tossing it out.
  • star rating 02/23/2012
  • kathycline from KAF Community
  • I was really looking forward to making this recipe. Although my family & I ate the finished product, I was so disappointed. First off, my bread fell. I felt I prepped everything as stated; first & second proofings of dough. One loaf had collapsed significantly, as if the cheese & beans were too heavy for the middle to rise up. (Or there was just too much weight from too much filling. I used 2 cups of sharp cheddar.) The exterior of the loaf looked nice; but when I cut into it, I could tell it was a flop!! Also, I thought the dough was too sweet; a really nice white bread recipe. But with the beans & cheese, it needed something a bit more hearty. In hind sight, I think this filling would be good on a pizza dough, partially baked, with Chihuahua or some blend of Cheddar & Mexican cheeses. Tell me if you think I missed something in my baking experience.
    It sounds to me like your dough collapsed due to over-rising. Try cutting back on the proofing time by about 15 or 20 minutes. ~Amy

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