Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone.
Knead dough for an additional 5 minutes. Transfer to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Sprinkle with cinnamon sugar then roll up into a log.
Bake the cinnamon swirl bread for 30-35 minutes. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing.