Espresso cinnamon swirl bread

Mornings are made even better when you add a piece of hot, sticky espresso laced cinnamon bread. That sweet and spicy aroma alone is enough to draw the family together around the table. This delicious coffee-infused recipe is sure to have the entire family asking (nicely) for just one more piece. Enjoy!



For the dough:

6 – 7 cups flour

2 packages active dry yeast (each package is 2 /14 teaspoon)

2 cups of milk

1/4 cup granulated sugar

1/4 cup butter

2 teaspoons salt

3 eggs

For the filling:

1 cup brown sugar

1/2 cup butter, melted

2 tablespoons cinnamon

1 tablespoon instant espresso

For the frosting:

4 ounces cream cheese

6 tablespoons butter, softened

1 & 1/4 cup confectioners sugar (to taste — more if needed)

1/4 cup brewed coffee

1 teaspoon vanilla extract

1/2 teaspoon salt


1) Preheat the oven to 375°F.

2) In a large bowl combine 3 cups of flour with the yeast. Set aside.


3) Add milk,1/4 cup sugar, butter, and salt into a small saucepan. Heat just until warm; the butter should be almost melted. Stir constantly.


4) Combine this mixture with the flour and yeast. Add your eggs and beat on low speed for 30 seconds, scraping the bowl as you go. Increase the speed to high and mix for 3 additional minutes.


5) Add in as much remaining flour as needed, mixing with a spoon, until you have a smooth, thick, elastic dough.


6) Shape the dough into a ball and place it in a lightly greased bowl, flipping it once to grease the entire surface.


7) Cover the bowl and allow the dough to rise in a warm location until the size doubles (about 1 1/4 hours).

8) Divide the dough in half and recover for 10 minutes.

9) Roll each half out into a 15×7 inch rectangle and brush the surface with water.


10) Combine the filling ingredients until smooth, and coat each loaf thoroughly. Roll up each log (from the short end) and place them in two greased baking pans.*




11) Cover the loaves and let them rise in a warm place for 35 – 45 minutes. They should nearly double in size.

12) Bake for 35 – 40 minutes, covering the loaves with foil for the last 15 minutes. (If you tap the bread and it sounds hollow you know it has finished baking.)

12) Allow your loaves to cool completely.


13) Once cooled, create the icing by combining cream cheese and butter in a blender and mixing until fluffy. Add coffee, vanilla, and salt. Combine this mixture with Confectioners sugar 1/4 cup at a time, mixing until the desired consistency is achieved.

14) Ice your loaves, cut, and serve.


15) Enjoy!


*If loaf pans are not available you can let the bread bake freely in its rolled form in any baking pan, but it will spread. If you want a square loaf shape, use two 9x5x3 inch loaf pans.

Recipe created with inspiration from:
NY Times Cookbook,
Great American Brand Name Recipe & Cookbook

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