Create this homemade cinnamon swirl bread with a soft, fluffy texture and a rich, cinnamon-sugar filling. Perfect for breakfast, snacking, or a sweet treat
Enjoy the soft, fluffy texture of this homemade Cinnamon Swirl Bread with layers of warm cinnamon sugar. Perfect for breakfast, a snack, or a sweet treat!
Cinnamon Swirl Bread Recipe
Enjoy the soft, fluffy texture of this homemade Cinnamon Swirl Bread with layers of warm cinnamon sugar. Perfect for breakfast, a snack, or a sweet treat!
Ingredients
- 1/2 cup (120ml) warm water (about 110°F/43°C)
- 1/2 cup (120ml) warm milk (whole or 2%)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar, divided
- 4 Tablespoons (60g) unsalted butter, softened
- 3 cups (375g) bread flour (or all-purpose flour)
- 1 teaspoon salt
- 1 large egg
- 1/4 cup (50g) granulated sugar (for the swirl)
- 2 Tablespoons ground cinnamon
- 1 egg white, beaten
- 1 Tablespoon butter, melted (for brushing on top)
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Prepare the Dough
In the bowl of your stand mixer, whisk together warm water, warm milk, yeast, and 2 Tablespoons of sugar. Let sit for 5–10 minutes until the mixture becomes foamy and bubbly.
Step 3: Mix Wet Ingredients
Add the remaining sugar, softened butter, 1 cup of flour, and salt to the yeast mixture. Mix on low speed until combined. Gradually add the remaining flour, mixing until the dough starts to come together.
Step 4: Knead the Dough
Knead the dough for 8-10 minutes, either in your stand mixer or by hand on a lightly floured surface, until the dough is smooth and elastic. If the dough becomes sticky, add a little more flour until it’s manageable.
Step 5: First Rise
Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with a clean kitchen towel and allow it to rise in a warm place for 1.5–2 hours, or until it has doubled in size.
Step 6: Prepare the Cinnamon Swirl
In a small bowl, mix the 1/4 cup sugar and cinnamon for the swirl.
Step 7: Shape the Dough
Punch down the risen dough to release any air. Roll it out on a lightly floured surface into an 8×20-inch rectangle. Brush the dough with the beaten egg white, leaving a 1-inch border along the edges. Sprinkle the cinnamon-sugar mixture evenly over the dough.
Step 8: Roll and Shape the Loaf
Starting from the shorter side, roll the dough into a tight log. Pinch the seams to seal, and place the rolled dough seam-side down into the prepared loaf pan.
Step 9: Second Rise
Cover the loaf and allow it to rise for another hour, or until the dough is about 1 inch above the rim of the pan.
Step 10: Bake the Bread
Brush the top of the risen dough with melted butter. Bake in the preheated oven for 35-45 minutes, or until the bread is golden brown and sounds hollow when tapped. If the top browns too quickly, tent it with aluminum foil.
Step 11: Cool the Bread
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs
Can I add raisins or nuts?
Yes! Feel free to add 3/4 cup of raisins or chopped nuts to the cinnamon-sugar mixture.
How do I store the bread?
Store the bread wrapped in plastic wrap at room temperature for up to 6 days or in the fridge for up to 10 days.
Can I freeze this bread?
Yes! Freeze the baked bread for up to 3 months. Thaw overnight in the refrigerator or at room temperature.