Two Loaves, One Dough: Maple Pecan & Cinnamon Roll Swirl Bread

There’s something really comforting about starting from scratch. I milled some fresh grain, tossed it into my bread machine with my go-to basic dough recipe (yes—the same one I use for bagels, cinnamon rolls, sandwich bread… pretty much everything), and this time I made two different loaves: one maple pecan and one cinnamon roll-inspired.

I usually toss an egg into this dough, but this time I just forgot! Thankfully, the egg is totally optional in this recipe, so it still turned out soft, fluffy, and delicious.

Once the dough finished its first rise in the bread machine, I kneaded it lightly and split it into two 1-pound loaves. Then came the fun part—filling and shaping!

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Cinnamon Roll Loaf:

• Rolled out into a rectangle

• Filled with ½ cup coconut sugar, 1 tbsp cinnamon, 1 tbsp coconut oil

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Maple Pecan Loaf:

• Filled with ⅓ cup coconut sugar, 1 tbsp maple syrup, 1 tbsp coconut oil, and ¼ cup chopped pecans

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I folded the long edges in, rolled them up like giant cinnamon rolls, and placed them into greased loaf pans. Since I don’t have a proofing drawer, I let them rise over my toaster oven (set to warm) with a towel over the top. I typically let mine rise for around 20 minutes.

Once they had puffed up nicely, I baked both loaves at 375°F for 20 minutes, and they came out golden, soft, and full of flavor. The house smelled amazing.

P.S. If you’re looking for the basic dough recipe I use, I’ve shared it in one of my pinned Instagram Reels (the one where I made bagels!), and I now have a full blog post with the recipe written out step-by-step—perfect if you like having everything in one place. Here is a link to it! Basic Dough Recipe