Costco Cinnamon Bread Copycat Recipe

Costco cinnamon bread is that thick, soft loaf with a sweet cinnamon ribbon running through the center that people genuinely get upset about when it sells out. This copycat gets you the same tender crumb and sticky swirl at home, any day you want it.

It comes together with pantry staples and one rising period, so you can have a fresh loaf on the table on a weeknight without clearing your whole afternoon.

Why I Love This Recipe

The swirl is the whole point, and this one stays distinct instead of bleeding into the dough. The bread itself is rich without being heavy, which comes from using both butter and milk in the dough.

It also toasts beautifully the next day. A thick slice in a hot pan with a little butter is genuinely one of the better breakfasts going.

Recipe Ingredients

• 2 1/4 tsp active dry yeast (1 standard packet) – Make sure it is not expired; old yeast is the most common reason bread does not rise
• 1 cup whole milk – Warmed to 110°F (43°C); the fat helps keep the crumb soft
• 1/4 cup granulated sugar – Feeds the yeast and sweetens the dough lightly
• 1 tsp fine salt – Balances the sweetness; do not skip it
• 2 tbsp unsalted butter, softened – Adds richness to the dough; swap salted butter and reduce the added salt to 1/2 tsp
• 1 large egg – Gives the dough structure and a richer color
• 3 cups all-purpose flour, plus more for dusting – Spoon and level into the cup; do not scoop directly or the dough ends up too stiff
• 3 tbsp unsalted butter, melted – Brushed inside the loaf to hold the filling in place
• 1/2 cup granulated sugar – The base of the cinnamon filling
• 2 tbsp ground cinnamon – Use a fresh jar for the strongest flavor; stale cinnamon tastes flat
• 1 large egg, beaten with 1 tbsp water – Egg wash for a shiny, deep-brown crust

Variations / Substitutions

• Dairy-free – Swap the whole milk for full-fat oat milk and use refined coconut oil in place of butter; the crumb is slightly less rich but still good.
• Brown sugar in the filling – Use light brown sugar instead of granulated for a deeper, almost caramel flavor in the swirl.
• Extra spice – Add 1/4 tsp cardamom and 1/4 tsp nutmeg to the filling alongside the cinnamon for a warmer, more complex flavor.
• Higher heat option – A bit of cayenne (just a pinch, 1/8 tsp) in the filling gives a tiny back-of-throat warmth that works surprisingly well against the sweetness.
• Cream cheese glaze – Whisk 2 oz softened cream cheese with 1/2 cup powdered sugar and 2 tbsp milk, then drizzle over the cooled loaf for a bakery-style finish.

If you enjoy enriched sweet doughs, the Costco Morning Buns Copycat Recipe uses a similar base dough and is worth adding to your list.

How To Make Cinnamon Bread

Step 1: Bloom the Yeast and Mix the Dough

Pour the 1 cup of warm whole milk (110°F / 43°C) into a large bowl and sprinkle the 2 1/4 tsp of active dry yeast and 1/4 cup of granulated sugar over the top. Let it sit for 5 to 7 minutes without stirring. While you wait, add the 1 tsp of fine salt and the 2 tbsp of softened butter to the bowl, then beat in the 1 large egg. Add 3 cups of all-purpose flour and stir until a shaggy dough forms.

The mixture should look a little rough and uneven at this stage, and that is fine. What you want to see is that the yeast has gotten foamy and bubbly on the surface of the milk before you added anything else, which tells you it is alive and active.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes, pushing the dough away from you with the heel of your hand, folding it back, and rotating a quarter turn each time. Add flour 1 tbsp at a time only if the dough is sticking badly. If you have a stand mixer, use the dough hook on medium speed for 6 minutes.

You are done when the dough is smooth, slightly tacky but not sticky, and springs back slowly when you poke it with a finger. Place it in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

A common mistake here is adding too much flour to stop the sticking. A slightly tacky dough makes a softer loaf. Trust the process and use a bench scraper if it is getting unruly.

Step 3: Mix the Cinnamon Filling

While the dough rises, stir the 1/2 cup of granulated sugar and the 2 tbsp of ground cinnamon together in a small bowl until evenly combined. Set it aside along with the 3 tbsp of melted butter, which you will use separately.

The ratio of cinnamon to sugar here gives you a dark, fragrant filling rather than a pale, barely-there swirl. If your cinnamon smells faint when you open the jar, use 2 1/2 tbsp instead.

Step 4: Roll and Fill the Dough

Grease a standard 9×5-inch (23×13 cm) loaf pan. Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 9 inches wide and 16 inches long (23 cm x 40 cm). Brush the entire surface with the 3 tbsp of melted butter, leaving a 1/2-inch border at the far edge. Scatter the cinnamon sugar mixture evenly over the buttered surface, pressing it down lightly with your palm.

Starting from the short edge closest to you, roll the dough into a tight log, pressing gently as you go to avoid gaps. Pinch the seam firmly to seal it, then place the log seam-side down in the prepared pan.

The tight roll is what keeps the swirl clean and defined inside the loaf. If you roll loosely, you get bigger gaps and the filling can pool at the bottom.

Step 5: Proof and Bake the Loaf

Cover the pan loosely with plastic wrap and let the dough rise for another 45 minutes, until it crowns about 1 inch (2.5 cm) above the rim of the pan. Heat your oven to 350°F (175°C) about 15 minutes before the proof is done. Brush the top of the risen loaf with the egg wash (1 large egg beaten with 1 tbsp water) and bake for 35 to 40 minutes, until the top is a deep golden brown.

The loaf is done when an instant-read thermometer inserted into the center reads 190°F to 195°F (88°C to 90°C). If the top is browning too fast around the 25-minute mark, tent it loosely with foil.

Step 6: Slice and Serve

Remove the loaf from the oven and let it sit in the pan for 10 minutes, then turn it out onto a wire rack. Slice it thickly (at least 3/4 inch / 2 cm per slice), arrange a few pieces on a board with the swirl facing up, and serve warm.

Recipe Tips

• Check your milk temperature with a thermometer. Too hot (above 120°F / 49°C) kills the yeast; too cool and it will not activate. A thermometer takes the guesswork out.
• Do not skip the second rise. The 45-minute proof in the pan is what gives the bread that tall, domed top Costco’s version is known for. A rushed second rise means a dense, flat loaf.
• Use a serrated knife to slice. A straight-edge knife compresses the soft crumb and makes the slices look ragged.
• The egg wash matters. Skipping it gives you a dull, pale crust. It only takes 30 seconds and makes the loaf look bakery-fresh.

Bake time by internal temperature and crust color:

How To Store

• Refrigerate – Wrap the loaf tightly in plastic wrap or seal it in an airtight container. It keeps well in the fridge for up to 5 days without drying out.
• Reheating – Toast individual slices in a skillet over medium-low heat for 2 to 3 minutes per side, or use a toaster. The cinnamon filling gets slightly crispy at the edges, which is worth it.
• Serve Cold – The bread is good straight from the fridge, but the crumb is noticeably softer and more pleasant at room temperature or warmed.

What To Serve With Cinnamon Bread

A thick slice goes well with a fried or soft-scrambled egg, because the savory, creamy egg cuts through the sweetness of the swirl rather than competing with it. It also pairs with a sharp coffee or an Americano, where the bitterness balances the sugar in the bread. If you want to lean into the sweet side, a dollop of full-fat Greek yogurt alongside gives you a creamy, slightly tangy contrast that makes the whole plate feel more balanced.

Frequently Asked Questions

Can I make the dough the night before?

Yes. After the first rise, punch the dough down, cover the bowl tightly with plastic wrap, and refrigerate it overnight. Pull it out in the morning, let it come to room temperature for 30 minutes, then roll, fill, and proceed with the second rise as written.

Can I freeze the baked loaf?

Yes. Wrap the fully cooled loaf in plastic wrap and then a layer of foil, and freeze for up to 2 months. Thaw overnight at room temperature still wrapped so condensation does not make the crust soggy.

My swirl disappeared into the dough when I sliced it. What went wrong?

The filling likely had too much of a gap between the dough and the cinnamon sugar layer, which causes it to separate and sink during baking. Press the filling firmly with your palm after scattering it and roll the log as tightly as you can without tearing the dough.

Can I use instant yeast instead of active dry?

Yes. Use the same amount (2 1/4 tsp) and skip the blooming step; just mix the instant yeast directly into the flour. The first rise may be slightly faster, so start checking at 45 minutes.

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Cinnamon Bread Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 2 1/4 tsp active dry yeast (1 standard packet)
• 1 cup whole milk, warmed to 110°F (43°C)
• 1/4 cup granulated sugar
• 1 tsp fine salt
• 2 tbsp unsalted butter, softened
• 1 large egg
• 3 cups all-purpose flour, plus more for dusting
• 3 tbsp unsalted butter, melted
• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon
• 1 large egg, beaten with 1 tbsp water

Method

 

1. Combine the warm milk, yeast, and 1/4 cup sugar in a large bowl. Let sit 5 to 7 minutes until foamy, then mix in the salt, softened butter, egg, and flour until a shaggy dough forms.
2. Knead on a floured surface for 8 to 10 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and rise for 1 hour until doubled.
3. Stir the 1/2 cup sugar and cinnamon together in a small bowl to make the filling.
4. Roll the dough into a 9×16-inch rectangle, brush with the melted butter, scatter the cinnamon sugar evenly over the surface, roll into a tight log, and place seam-side down in a greased 9×5-inch loaf pan.
5. Cover loosely and let rise 45 minutes until the dough crowns 1 inch above the pan. Heat oven to 350°F (175°C), brush the loaf with egg wash, and bake 35 to 40 minutes until deep golden brown and the center reads 190°F to 195°F (88°C to 90°C).
6. Rest in the pan for 10 minutes, turn out onto a wire rack, slice thickly with a serrated knife, and serve warm with the swirl facing up.

Notes

This dough can feel sticky during kneading but resist adding too much flour or the bread will bake up dense. If you want to get ahead, the filled and shaped loaf can go straight into the fridge after shaping; pull it out the next morning and let it proof at room temperature for about 1 hour before baking.