Maida Heatter's mile-high cinnamon swirl bread from Food52 by Maida Heatter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on August 17, 2025

I thought I was supposed to use all the vanilla water, but some of the sugar mixture liquified and ran off the dough - fortunately, an ample amount remained. Next time I'll use just enough to moisten the dough. Not sure if I misunderstood the shaping instructions, and it didn't help that I forgot to score the top, but my swirl turned out lopsided. Nevertheless, the bread was full of swirls and tasted wonderful toasted. I baked mine in a 10"x5" pan, placed in the oven when the dough just reached the top of the pan, and the bread still rose super high.
chawkins on April 21, 2023

I think I have found my perfect cinnamon swirl bread recipe. Just look at the number of swirls in that bread, the cinnamon filling was so well distributed, it truly was a joy to eat the bread. I forgot to score the top of the bread, but it still turned out great.
rionafaith on April 07, 2020

Delicious and impressive looking! I used dry milk mixed with water according to the package directions. (Trying to conserve my real milk during quarantine.) I also used the regular (metal) food processor blade as it didn't occur to me that I have a dough blade until after I was done mixing. I think this will make incredible French toast so I'll definitely be trying that in the next few days.