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Cinnamon Swirl Bread with Blood Orange Glaze

This Cinnamon Swirl Bread comes together with ease, while making a beautiful centerpiece for your brunch table! All you need to make it is pre-made bread dough, cinnamon, sugar, butter, powdered sugar, and blood oranges. This makes the perfect treat for breakfast or even Easter Brunch!
Course Breakfast, Brunch
Cuisine Breakfast, Brunch
Keyword Easter Brunch, Easy Brunch Recipes
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 slices
Author Stephanie Simmons


For the Cinnamon Swirl Bread: 

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 TBSP blood orange juice


Prep: Thaw 1 loaf (or 2 if you want to double the recipe and make 2 loaves) of the dough according to package directions. Make sure to let it set out at room temp for 2 hours before rolling out - it makes it much easier to roll. Spray a bread pan with nonstick spray and line with parchment paper. Preheat your oven to 350 degrees F.

  • Make the Cinnamon Swirl Bread: Don't flour your surface - this dough doesn't need it and it makes the dough harder to work with. Roll out the dough to about 22 inches across and 12 inches wide. Spread on the softened butter (if you didn't pull it out ahead of time to let it soften, you can microwave it on a plate for about 15 seconds - it's fine if it gets a tad melty). Sprinkle on the cinnamon sugar, leaving a few tablespoons behind to add to the top of the loaf later. Sprinkle on the orange zest.
  • Refer to the step-by-step photos above in the blog post if you need help visualizing any part of this. It's really simple - I know you can do it! Roll the dough up from the long side, rolling it as tightly as you can - like with cinnamon rolls. Slice this dough log down the center lengthwise (see photos above), leaving 1 inch at the top un-cut. Turn the cut sides of the dough facing up, (sprinkle extra cinnamon sugar in any bare spots), then gently lay one side over the other, like a braid, down the whole length of the dough. Pinch the ends together at the bottom. Slice through the remaining bit of dough at the top, and twist it together up there, then pinch those ends together. (I know it seems odd, I just found leaving a bit of the dough attached easier than cutting it all in half to begin with). Pull one side of the dough rope down towards you so you have an upside down "U" shape. Gently cross one piece over the other again all the way down the length of the dough. Tuck the ends under.
  • Bake: Gently place the loaf into prepared pan. Brush with egg wash and sprinkle with extra cinnamon sugar. Bake for 40-45 minutes, until deeply golden brown.
  • Make the Blood Orange Glaze: Whisk together powdered sugar and blood orange juice.
  • Serve + Store: Pour the glaze on top and enjoy while warm! Serve with butter and a hot cup of coffee. Mmm. This is best enjoyed warm, but leftovers can be covered well and stored at room temp for 2-3 days.