Dutch Oven Cinnamon Swirl Bread
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The sweet flavors of Cinnamon and Sugar come together perfectly in this easy Dutch Oven Cinnamon Swirl Bread recipe. Each bite is a touch of sweet cinnamon flavor and the crunchy crust and soft, pillowy center is hard to resist.
Why You’ll Love This Recipe
⭐️ Baked in a Dutch oven makes a crispy outer crust and soft center.
⭐️ Easy to make with a few simple pantry staple ingredients
⭐️ Sweet, flavorful bread
Why Bake Bread in a Dutch Oven Pan
- The pan allows for moisture to stay in the pot creating steam that helps make the crisp outer crust of the bread.
- I love using my Dutch oven pot to make no knead easy Dutch oven bread, it comes out golden brown, crispy on the outside and airy in the center.
- Cast iron Dutch oven pans are famous for having even heat distribution helping it evenly bake the bread.
⭐️ Love homemade bread recipes? Check out my recipe for Jalapeno Cheddar Cheese Bread or this Cranberry Walnut Bread.
Ingredients for Cinnamon Swirl Bread in a Dutch Oven
Just a few pantry staple ingredients are all you will need to make this simple homemade bread. Here is everything you will need: (Full measurements in the recipe card below.)
- All purpose flour– Bread flour can also be used in the recipe.
- Instant yeast– this does not require proofing or a second rise which makes this recipe quick and easy.
- Sea salt– balances out the sweet flavor in this bread.
- Water– check the temperature of the water with an internal thermometer to make sure the yeast gets activated. It should be 110-115º F
- Butter– adds to the softness of the bread
- Sugar– adds sweetness and feeds the yeast
- Cinnamon
- Brown Sugar
How to Make Dutch Oven Cinnamon Sugar Bread
- Make the Dough– in a large mixing bowl combine the flour, yeast, sugar, and sea salt. In a separate large measuring cup mix together the water and melted butter. Pour into the bowl with the flour and mix with a wooden spoon or dough whisk. Mix until a soft, sticky dough is formed. Use clean hands to knead for about 2 minutes into a ball.
- Stretch and Fold– cover the dough with plastic wrap or a clean kitchen towel. After 15 minutes, dip your fingertips in water then pull and stretch the dough on one side, repeat four times on every side of the dough. Repeat this 2 more times, covering after each stretch and fold.
- Shape– on a lightly floured surface, stretch the dough out into a square. Sprinkle some cinnamon sugar over the dough. Fold one side into the middle of square, add more cinnamon sugar on top of that fold. Fold the last side up over that side, then sprinkle more cinnamon sugar. Roll the dough into a ball and roll around the table to make it into a smooth ball.
- Bake– place the dough into a parchment lined cast iron Dutch oven pan. Cover the pan and bake for 30 minutes, remove the lid, sprinkle with more cinnamon sugar and bake an additional 10-12 minutes.
- Slice– cool the bread on a wire rack, not in the pan, and slice with a good bread knife. Enjoy!!
Storage
- To freeze, slice the bread into slices then freeze in an airtight container or freezer bag. Enjoy a single slice by toasting in a toaster to thaw and make crispy.
- Allow the cinnamon sugar bread to cool completely before storing in an airtight container or zip top bag on the counter. This bread will keep fresh for 3-4 days.
Recipe FAQs
I have made this recipe in a 4, 6 and 10 quart pan and it works great in either. If there was one that I feel works best it would be a 4 quart pan, it just holds the shape of the bread better.
After the dough has risen, it will be pretty wet and sticky. The best way to keep it from sticking to the counter is to sprinkle some flour on the surface. To keep it from sticking to your hands, dip your fingertips into some warm water before handling the dough.
The bread will be golden brown and the cheese will be melted on top when it is done cooking. Another great way to know when the bread is cooked through is to measure the temperature of the center with an instant read thermometer. It should be 200º F.
If you don’t own a Dutch oven pot, place the dough on a parchment lined baking sheet. Place a few ice cubes on the pan and cover the bread loosely with foil. Bake for 30 minutes, remove the foil and cook for an additional 10-15 minutes until golden brown.
I never preheat my Dutch oven, I have tested it both ways and don’t find it necessary to heat up the pan first.
⭐️ After you give this recipe a try please come back and leave me a review! I would love to hear how it turned out for you! ⭐️
Other Bread Recipes to Try:
Dutch Oven Cinnamon Sugar Bread
Equipment
Ingredients
- 3 1/2 cups all purpose flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon sea salt
- 1/4 cup sugar
- 1 1/2 cups water 110-115º F
- 1 tablespoon butter melted
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
Instructions
- Make the Dough– in a large mixing bowl combine the 3 1/2 cups all purpose flour, 2 1/4 teaspoons instant yeast, 1/4 cup sugar, and 1 teaspoon sea salt. In a separate large measuring cup mix together the 1 1/2 cups water and 1 tablespoon butter melted. Pour into the bowl with the flour and mix with a wooden spoon or dough whisk. Mix until a soft, sticky dough is formed. Use clean hands to knead for about 2 minutes into a ball.
- Stretch and Fold– cover the dough with plastic wrap or a clean kitchen towel. After 15 minutes, dip your fingertips in water then pull and stretch the dough on one side, repeat four times on every side of the dough. Repeat this 2 more times, covering after each stretch and fold.
- Shape– on a lightly floured surface, stretch the dough out into a square. Sprinkle some cinnamon sugar over the dough. Fold one side into the middle of square, add more cinnamon sugar on top of that fold. Fold the last side up over that side, then sprinkle more cinnamon sugar. Roll the dough into a ball and roll around the table to make it into a smooth ball.
- Heat- oven to 425º F
- Bake– place the dough into a parchment lined cast iron Dutch oven pan. Cover the pan and bake for 30 minutes, remove the lid, sprinkle with remaining cinnamon sugar and bake an additional 10-12 minutes.
- Slice– cool the bread on a wire rack, not in the pan, and slice. Enjoy!!
Notes
- Nutriton facts are just an estimate of the ingredients listed.
- This can be baked with or without parchment paper
