whole wheat cinnamon swirl bread

The first time I made cinnamon pull-apart bread, was my first time baking with yeast. I didn’t know what to expect;  I just kept on truckin’, and ended up with a

cinnamon swirled brick.


But not this time!

I went to a King Arthur Flour baking demo all about baking yeast bread with whole grains a couple days before & they gave everyone a free packet of yeast, bowl scraper & a gift card for $10 off if you spend $20. I can’t decide if/what to order, and the bowl scraper is still in my trunk, but armed with their tips and suggestions I put the yeast to very, very good use.

I followed the recipe for Walter Sands’ Basic White Bread out of a packet they handed out. The recipe booklet suggested adding a couple teaspoons of vanilla and extra butter to the dough if making cinnamon bread/rolls and if you want a whole wheat bread, substitute up to 3 cups of the all purpose flour for whole wheat. It also didn’t mention any dry milk.

  I did add the vanilla but saved the butter for the cinnamon swirl, probably would have used even more whole wheat flour but stuck with the 3 cups suggested (in fear of ending up with another brick), and omitted the raisins. The ladies who demonstrated said usually it’s not the yeast that causes recipes to fail, often times people knead too much flour in and dry out the dough, if there’s not enough water the bread won’t rise & expand. They stressed lightly flouring the surface you knead on, and not sprinkling flour on the top of the dough. If you’re tearing the outside surface of your dough while kneading be a little gentler so it stretches but doesn’t tear, and you should have better results.

Walter Sands’ Basic White Bread via King Arthur Flour


cinnamon-raisin swirl

  • 3 tablespoons butter, melted and cooled
  • 1 cup raisins
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon


1) Pour the warm water into a mixing bowl. Add and let dissolve the sugar or honey and then the yeast.

2) When the yeast is bubbling, add the butter, 3 cups of flour, the dry milk, and salt. Mix together.

3) Stir in another 2 1/2 cups of flour, keeping the last 1/2 cup in reserve. Knead the dough for 3 to 4 minutes, until it begins to behave as if it belongs together. Cover and let the dough rest while you clean and grease the mixing bowl.

4) Continue kneading for 3 or 4 more minutes, until the dough feels smooth and springy.

5) Place the bowl in the greased bowl, turn it over to coat both sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. Form into loaves (or make into cinnamon-raisin bread as described in tips, below), and place in greased 8 1/2″ x 4 1/2″ pans. Cover with greased plastic wrap and let rise until the dough domes an inch above the rim of the pans.

After the dough has been rising for 20 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 35 to 40 minutes, or until nicely browned and the center of the loaves reads 190°F when measured with an instant-read thermometer. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing

For cinnamon-swirl bread, roll each piece of dough into a rough 9″ x 15″ rectangle. Spread each piece with half the melted butter, then sprinkle with half the raisins, sugar, and cinnamon. Starting with a short edge, roll into a cylinder. Place the loaves in the pans, seam-side down, and let rise and bake as directed at right.

 You can make this bread with milk instead of water; just bring 2 cups of milk to a simmer, then cool to lukewarm before using.

Nutrition information

Serving Size: 1 slice, 41g Servings Per Batch: 32 Amount Per Serving: Calories: 94 Calories from Fat: 9 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g. Cholesterol: 2mg Sodium: 153mg Total Carbohydrate: 18g Dietary Fiber: 1g Sugars: 2g Protein: 3g.

And although most of the dough went to the cinnamon swirl loaf, I made a few mini cinnamon rolls & pull apart breads.

Finally 🙂

My room mate really liked these, and had no idea they were whole wheat.

If I hadn’t made them I would have never guessed they used half whole wheat flour, which may be good for people used to eating white flour but personally I can’t wait to try some yeast breads with spelt or maybe buckwheat flour. I avoid white flour for the most part; I’ve had the same bag in the freezer for probably a year now!

I made a few dinner rolls with garlic infused olive oil, thinly sliced onions and garlic powder rolled up for a savory swirl bun for us, I had them on a plate in a zip-loc bag in the cabinet and they were still fresh when we opened it a week later.

Do you have any tried & true recipes you love that use yeast? I still have a few packets and would love some recipe suggestions!

I’m a few days into my first sourdough starter as well and can’t wait to make sourdough from scratch..

Are there any King Arthur products you can’t live without?


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