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Cinnamon Swirl Orange Bread

Cinnamon Swirl Orange Bread




2 loaves


55 minutes


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  • 5 to 5-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon freshly grated orange peel
  • 1 envelope Fleischmann's® Quick Rise Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/4 cup butter OR margarine
  • 1 egg

Cinnamon Filling

  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1 teaspoon freshly grated orange peel



  1. Combine 1 cup flour, sugar, orange peel, undissolved yeast and salt in a large bowl. Heat milk, water, orange juice and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let dough rest 10 minutes.
  2. Divide dough in half; roll each to 12 x 7-inch rectangle. Sprinkle evenly with Cinnamon Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 350°F for 30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Orange Glaze.
  4. Cinnamon Filling: Combine sugar and cinnamon in a small bowl. Stir to blend.
  5. Orange Glaze: Combine powdered sugar, orange juice and orange peel in a small bowl. Stir until smooth.
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