Cinnamon Swirl Bread
Soft, fluffy, and filled with a warm cinnamon sugar spiral, this homemade Cinnamon Swirl Bread is an easy bake that delivers bakery-quality results right from your own oven.
Equipment
- Stand mixer or large mixing bowl
- 9x5 loaf pan
- Rolling Pin
- Pastry brush
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 2 1/4 tsp active dry yeast one standard packet
- 3/4 cup warm milk around 110°F
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter softened
- 1 large egg
- 2 tbsp unsalted butter melted, for filling
- 1/2 cup granulated sugar for filling
- 2 tsp ground cinnamon
Instructions
- Activate the yeast by combining warm milk, yeast, and 1 tsp sugar in a small bowl. Let sit 5 to 10 minutes until foamy.
- Mix the dough by whisking flour, remaining sugar, and salt in a large bowl. Add yeast mixture, softened butter, and egg. Mix until a shaggy dough forms.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and slightly tacky. Or use a stand mixer with dough hook for 6 minutes.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- Make the filling by combining 1/2 cup sugar and cinnamon in a small bowl.
- Shape the loaf: Punch down dough and roll into a 9x14 inch rectangle. Brush with melted butter, sprinkle filling, leaving a 1/2-inch border along one long edge.
- Roll and place: Roll dough tightly from the long edge into a log. Pinch seam and place seam-side down in a greased 9x5 loaf pan.
- Second rise: Cover and let rise 45 minutes to 1 hour until dough crowns about 1 inch above the pan rim.
- Bake at 350°F (175°C) for 30 to 35 minutes. Tent with foil after 20 minutes if browning too fast. Internal temp should reach 190°F to 195°F.
- Cool in pan for 10 minutes, then transfer to a wire rack. Slice only once fully cooled.
Notes
- Do not cut into the bread while warm - the crumb needs time to set for clean, defined swirl layers.
- If your dough did not rise, check that the yeast was fresh and the milk was not above 120°F.
- Brown sugar in the filling adds a richer, deeper flavor.
- Freeze individual slices for up to 2 months and toast straight from frozen.