Honey Cinnamon Swirl Bread Recipe

July 26, 2021

Honey Cinnamon Swirl Bread Recipe

It's almost honey harvesting season here at Slate Valley Farms! Everyone should have a great Honey Cinnamon Bread recipe in their back pocket to get ready for upcoming cozy fall season. 


  • 2 and 1/4 teaspoons (1 standard package) active dry or instant yeast
  • 1/4 cup (100 g) Uncle Pat's Local Honey
  • 1 cup (240ml) whole milk
  • 5 Tablespoons (72g) unsalted butter, softened to room temperature and divided
  • 3 cups (390g) bread flour (spoon & leveled), plus more for your hands
  • and work surface
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup (75g) raisins


Whisk the yeast and honey in the bowl of your stand mixer.
Heat the milk together on the stove or in the microwave until warm to
touch, about 110°F (43°C). Pour over the yeast/honey mixture and whisk
until combined.

Cover loosely and let sit for 5 minutes or until the mixture is frothy.

With the dough hook attachment on low speed, beat in 4 Tablespoons of
butter until it’s slightly broken up. Add 2 and 1/2 cups bread flour
and the salt. Mix on medium-low speed, then add enough bread flour
(usually around 1/2 cup) to make a soft dough that no longer sticks to
the sides of the bowl. Knead by hand or with the mixer on medium speed
for 2 minutes until the dough is smooth but still slightly soft.

Smooth into a ball and place into a lightly greased bowl. Turn the
dough to coat all sides. Cover tightly with plastic wrap or aluminum
foil and place in a slightly warm environment to rise until doubled in
size, around 1-2 hours.

Grease a 9×5-inch loaf pan with butter or spray with nonstick spray.
In a small bowl, toss 1/4 cup sugar, the cinnamon, and raisins
together. Set aside.

Punch down the dough to release the air. Place dough on a lightly
floured work surface and with a floured rolling pin, shape into a
9×18-inch rectangle. Sprinkle the cinnamon sugar mixture on top,
leaving a 1-inch border around the sides.

Roll the dough up very tightly into a 9-inch log. Pinch the ends to
seal. Place into prepared loaf pan bottom seam side down. Cover
loosely and allow to rise in a warm environment until the dough rises
to the top of the pan, about 1 hour.

Adjust the oven rack to the lower third position then preheat oven to
350°F (177°C). Melt the remaining 1 Tablespoon of butter and gently
brush the top of the loaf. Bake until golden brown and, when gently
tapped, the top of the loaf sounds hollow, about 35-45 minutes. If you
find the top of the loaf is browning too quickly as it bakes, tent
with aluminum foil. Remove from the oven and place on a wire rack.
Cool for 10 minutes in the pan, then remove from the pan and cool loaf
completely on the wire rack.


If you give this delicious wildflower honey cinnamon bread a try we'd love to see! Tag us on instagram @slatevalleyfarms to share your kitchen creations. 
Recipe written for Slate Valley Farms by Jessica Sheridan