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Homemade Cinnamon Swirl Bread Recipe

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★★★★★

4.4 from 69 reviews

This homemade cinnamon swirl bread is a delightful, soft loaf infused with a sweet cinnamon sugar swirl throughout. Made from scratch with a tender yeast dough, this bread is perfect for breakfast, snacks, or toast. It features a golden crust brushed with butter and a fragrant cinnamon sugar filling rolled inside, creating a beautiful and delicious treat.

Ingredients

Scale

Dough Ingredients

  • 1/2 cup (120ml) water, warmed to about 110°F (43°C)
  • 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar, divided
  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces
  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed
  • 1 teaspoon salt
  • 1 egg white, beaten

Swirl Filling

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon (14g) unsalted butter, melted

Instructions

  1. Prepare the dough: Whisk the warm water, warm milk, yeast, and 2 tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. If mixing by hand, use a large bowl and stir with a wooden spoon or silicone spatula.
  2. Mix dough: Add remaining sugar, softened butter, 1 cup flour, and salt. Beat on low speed for 30 seconds, then scrape down the bowl. Add another cup of flour and beat on medium until mostly combined, then add the remaining flour, beating on medium until the dough comes together and pulls from the sides, about 2 minutes. Add more flour as needed to form a workable dough that is soft and lightly tacky.
  3. Knead the dough: Beat the dough in the mixer an additional 8–10 minutes or knead by hand on a floured surface for 8–10 minutes. Add small amounts of flour if sticky, but keep dough soft. Test readiness by poking the dough or doing the windowpane test.
  4. First rise: Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover and let rise in a warm spot for 1.5 to 2 hours, until doubled in size.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan with butter or nonstick spray.
  6. Make cinnamon swirl filling: In a small bowl, mix together 1/4 cup sugar and cinnamon.
  7. Shape the dough: Punch down the risen dough to release air. On a lightly floured surface, roll out the dough into roughly an 8×20 inch rectangle. Brush the dough surface with beaten egg white, leaving a 1-inch border, then evenly sprinkle the cinnamon sugar mixture over the dough. Roll the dough tightly into an 8-inch log, and place seam-side down into the prepared loaf pan. Sprinkle any spilled cinnamon sugar on top of the loaf.
  8. Second rise: Cover the loaf and let rise for 1 hour, or until it rises about 1 inch above the pan’s rim.
  9. Preheat oven: Position the oven rack lower and preheat oven to 350°F (177°C) to ensure even baking without burning the top.
  10. Bake the bread: Brush the loaf with melted butter. Bake for 35–45 minutes until golden brown. Tent with foil if the top browns too fast. The bread is done when it sounds hollow when tapped or an instant-read thermometer inserted in the center reads 195–200°F (90–93°C).
  11. Cool: Remove bread from oven and cool in the pan on a rack for a few minutes. Then remove the loaf from the pan and cool completely on a rack for at least 10 minutes before slicing. Cooling fully is recommended for best texture.
  12. Storage: Store leftover bread tightly covered at room temperature for up to 6 days or refrigerated for up to 10 days to maintain freshness.

Notes

  • Use bread flour for best structure and chewiness.
  • Make sure liquids are warmed properly to activate yeast but not kill it.
  • The windowpane test is a helpful way to check proper kneading.
  • If you don’t have a stand mixer, kneading by hand works well but takes more effort.
  • Let the dough rise in a warm, draft-free place for consistent results.
  • The cinnamon sugar swirl can be adjusted to taste by varying amount or cinnamon level.
  • Brush with egg white before adding the cinnamon sugar for better adhesion and a shiny crust.
  • Tent with foil during baking if the top browns too quickly to avoid burning.
  • Allow bread to cool before slicing to prevent gummy texture.
  • Store bread in an airtight container or wrapped in plastic wrap for best freshness.

Keywords: cinnamon swirl bread, homemade bread, cinnamon sugar bread, breakfast bread, yeast bread, soft bread loaf, sweet bread

Find it online: https://thefoodrecipe.com/homemade-cinnamon-swirl-bread-recipe/