Copycat Costco Cinnamon Bread Recipe

Soft, Sweet, and Swirled with Cinnamon Goodness

There’s something truly comforting about cinnamon bread — especially the kind from Costco. If you’ve ever picked up a loaf of Costco’s beloved cinnamon bread (that heavenly swirl, that soft crumb, that perfectly golden crust!) and thought, “I wish I could make this at home”, you’re in for a treat today.

This Copycat Costco Cinnamon Bread is everything you love about the original: soft and fluffy with generous, buttery cinnamon-sugar swirls throughout. It’s perfect for breakfast, a snack with coffee, or a sweet lunchbox surprise for the kids.

My own kids devour this straight out of the oven — and if there’s any left, it makes the most decadent French toast the next morning.

I’ve tested and tweaked this recipe to match the flavor and texture as closely as possible — without needing a commercial kitchen. You’ll love how easy it is, especially if you’re baking with little helpers. Let’s swirl up some magic.

Why You’ll Love This Recipe

This homemade cinnamon bread is a perfect mix of bakery-quality flavor and homemade heart. It’s tender, full of cinnamon swirls, and just sweet enough — you’ll find it hard to stop at one slice. Plus, it makes the entire house smell like a cinnamon roll dream.

It’s also super versatile: make it for brunch, pack it in lunchboxes, or even turn slices into next-level French toast. It freezes beautifully too, so you can always keep a loaf on hand for last-minute guests or busy mornings.

What You’ll Need

For the Dough:

4 cups all-purpose flour
2 ¼ tsp (1 packet) active dry yeast
1 cup warm milk (110°F)
¼ cup granulated sugar
2 large eggs
¼ cup unsalted butter, softened
1 tsp salt

For the Cinnamon Swirl:

⅔ cup brown sugar (light or dark)
1 ½ tbsp ground cinnamon
2 tbsp unsalted butter, melted

For Brushing:

1 tbsp melted butter (for brushing after baking)

Pro Tips

Don’t overheat the milk – Keep it around 110°F. Too hot and it will kill the yeast; too cold and the yeast won’t activate.
Roll tight, but not too tight – A tight roll helps define the swirl, but if you go too tight, the filling might squeeze out.
Use parchment paper – Lining your loaf pan makes cleanup easier and prevents sticking.
Be generous with filling – Don’t skimp on the cinnamon-sugar swirl; it’s the heart of the recipe.
Cool before slicing – Allow at least 20 minutes to cool to avoid a gummy texture when cutting.

Tools Required

Stand mixer or mixing bowl
Dough hook or hand mixer with dough attachment
Whisk
Measuring cups and spoons
Rolling pin
Loaf pan (9×5 inch)
Silicone spatula
Pastry brush
Parchment paper
Kitchen towel or plastic wrap for proofing

Substitutions and Variations

Milk: Use oat milk or almond milk to make it dairy-free.
Butter: Vegan butter or coconut oil works well.
Sugar: Coconut sugar can be swapped for a deeper flavor.
Swirl extras: Add raisins, chopped walnuts, or chocolate chips to the filling for variety.
Glaze option: Top with a simple glaze made from powdered sugar and milk after baking.

Make-Ahead Tips

Prepare the dough and let it rise overnight in the refrigerator (covered). The next morning, roll it out cold, add filling, and continue with the second rise and baking. This allows for fresh-baked bread in the morning with minimal prep.

Instructions

1. Activate the yeast

In a bowl, whisk together warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until it becomes frothy.

2. Make the dough

In the bowl of a stand mixer, combine flour and salt. Add in the yeast mixture, eggs, and softened butter. Mix with a dough hook on low until combined, then knead on medium speed for 5–7 minutes until smooth and elastic.

3. First rise

Form the dough into a ball, place in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1½ hours or until doubled in size.

4. Prepare the cinnamon filling

Mix brown sugar and cinnamon in a small bowl. Melt the butter separately.

5. Roll and fill

On a floured surface, roll dough into a 9×15″ rectangle. Brush with melted butter and sprinkle the cinnamon sugar mixture evenly.

6. Shape the loaf

Starting from the short side, roll the dough tightly into a log. Pinch the seam to seal and place it seam-side down in a greased loaf pan.

7. Second rise

Cover the loaf and let rise again for 30–40 minutes, until puffy and just about doubled in size.

8. Bake

Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and it sounds hollow when tapped.

9. Cool and finish

Remove from oven, brush the top with melted butter, and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool for at least 20 minutes before slicing.

Leftovers and Storage

Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze with parchment between slices. Toast straight from frozen for a quick treat.

Recipe FAQ

1. Can I use instant yeast instead of active dry yeast?
Yes, substitute 2 ¼ tsp instant yeast and skip the proofing step. Mix it directly with the dry ingredients.

2. Can I double this recipe?
Absolutely. This recipe doubles well — just divide the dough between two loaf pans and adjust baking time if needed.

3. My swirl disappeared. What happened?
If the dough is too warm or the filling too wet, the swirl may absorb into the bread. Make sure the dough is cool before rolling and don’t overdo the butter.

4. Can I use whole wheat flour?
You can substitute up to half the flour with whole wheat for a heartier loaf, though it may be slightly denser.

Ready to Bake?

There’s nothing quite like the smell of warm cinnamon bread filling your kitchen. Whether you’re recreating a Costco favorite or just need something cozy to share with your family, this recipe delivers all the soft, sweet, swirled satisfaction.

Let me know how yours turns out — leave a comment with your questions, tips, or favorite variations. I love hearing from you!