Cinnamon Swirl Bread


  • 1/4 cup (50 mL) sugar
  • 2 tsp (10 mL) cinnamon
  • 1   egg white
  • 1 tbsp (15 mL) water
  • 2 pkg (11 oz/311 g each) refrigerated French bread dough or 2 pkg (283 g each) refrigerated pizza crust
  • 1/2 cup (125 mL) walnuts, chopped, divided (optional)
    Maple Spread
  • 1/4 cup (50 mL) maple syrup or pancake syrup
  • 1 pkg (250 g) cream cheese, softened


  1. Preheat oven to 375°F (190°C). For bread, lightly brush Mini Loaf Pan with vegetable oil. Combine sugar and cinnamon; set aside. Lightly beat egg white and water. 

  2. Unroll one package of dough to cover Cutting Board. Brush dough with a portion of egg white mixture. Sprinkle with half the cinnamon mixture and 3 tbsp (45 mL) chopped walnuts, if using.

  3. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice loaf in half forming two mini loaves; place loaves seam side down into Pan. Repeat with remaining dough and bread ingredients. Make a deep cut down length of each loaf without cutting through ends. Brush loaves with egg white mixture. Sprinkle with remaining nuts.

  4. Bake 25-30 minutes or until golden brown. Remove from oven; cool in Pan 5 minutes. Remove loaves from Pans, cool completely.

  5. For spread, gradually add maple syrup to cream cheese. Whisk until well blended. Serve with slices of bread.


  • 4 loaves

Nutrients per serving:

U.S. Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 26 g, Protein 5 g, Sodium 290 mg, Fiber 0 g

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