Hey y'all! If you love the comforting aroma of cinnamon and crave something a little sweet, you're going to adore this Cinnamon Swirl Bread. Imagine slicing into a warm, golden loaf with ribbons of cinnamon sugar spiraled through every bite—soft, fluffy, and just the right amount of sweetness. It's perfect for breakfast, a cozy afternoon snack, or even a homemade gift for friends and family. Ready to fill your kitchen with heavenly scents? Let's get cooking!
Why You'll Love This
- Buttery soft and tender crumb that melts in your mouth.
- Beautiful swirl of cinnamon sugar in every slice for irresistible flavor.
- Versatile enough for breakfast, brunch, dessert, or gifting.
- Easy-to-follow recipe ideal for beginner and seasoned bakers alike.
- Stays fresh for several days and makes fantastic toast!
Ingredients
- 3¼ cups (400g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2¼ teaspoon (1 packet) active dry yeast
- ¾ cup (180ml) warm milk (110°F/43°C)
- ¼ cup (60g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Cinnamon Swirl:
- ⅓ cup (67g) light brown sugar, packed
- 2½ teaspoon ground cinnamon
- 2 tablespoon (28g) unsalted butter, melted
Directions
Prep the Dough (Prep time: 15 min)
- In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Add sugar, melted butter, eggs, and vanilla. Mix until blended.
- Stir in salt and flour, 1 cup at a time, forming a soft dough.
- Knead by hand or mixer for 7-9 minutes, until smooth and elastic. If dough is sticky, add 1-2 tablespoon more flour as needed.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Shape and Fill the Bread
- Mix brown sugar and cinnamon for the swirl layer.
- Punch down dough and roll out onto a floured surface into a 9x18-inch rectangle.
- Brush melted butter over the dough, then sprinkle evenly with cinnamon-sugar mixture.
- Starting from the short end, roll up tightly into a log. Pinch seam and place seam-side down in a greased 9x5-inch loaf pan.
- Cover and rise until puffy, about 30-40 minutes.
Bake the Bread (Bake time: 40-45 min)
- Preheat oven to 350°F (177°C). Bake the bread for 40-45 minutes, covering loosely with foil after 25 minutes to prevent over-browning.
- Bread is done when golden brown on top and sounds hollow when tapped.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure your milk is warmed to 110°F (43°C) so the yeast activates but doesn’t die.
- Let the bread cool completely before slicing for the cleanest swirls.
- For a glossy loaf, brush the top with melted butter after baking.
Variations
- Raisin Cinnamon Swirl Bread: Sprinkle ½ cup plump raisins over the cinnamon layer before rolling.
- Maple-Pecan Swirl: Add ¼ cup chopped pecans and swap brown sugar for maple sugar in the swirl.
- Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
Required Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- 9x5-inch loaf pan
- Kitchen thermometer (recommended)
- Wire cooling rack
Storage Instructions
Store Cinnamon Swirl Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight at room temp, then reheat gently in the oven or toaster if desired.
Suggested Pairings & Serving Recommendations
- Delicious toasted with a pat of butter or cream cheese.
- Pair with your favorite coffee, chai, or a tall glass of cold milk.
- Makes an indulgent base for French toast on the weekend!
Pro Tips
- For extra plush bread, use bread flour instead of all-purpose flour.
- Always roll the dough tightly for the prettiest swirl and best texture.
- Check bread’s doneness by inserting a thermometer; it should read 190°F (88°C) in the center.
FAQ
- Can I use instant yeast instead of active dry?
- Yes! Substitute the same amount and skip proofing—just mix it right in with the flour and other dry ingredients.
- Can I make this bread dough ahead?
- Absolutely. After the first rise, refrigerate overnight, then shape and bake the next day.
- How do I prevent gaps in the swirl?
- Roll the dough tightly and make sure not to add too much filling; a light layer ensures a cohesive loaf.
Prep time: 20 minutes | Rising time: 1 hour 30 minutes | Total time: 2 hours 30 minutes
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- ⅓ cup brown sugar
- 1 ½ tablespoons ground cinnamon
Instructions
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1In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand until foamy, about 5 minutes.
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2Add flour, remaining granulated sugar, butter, egg, and salt to the yeast mixture. Mix until a dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes.
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3Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
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4In a small bowl, mix brown sugar and cinnamon. Roll the dough into a rectangle, sprinkle the cinnamon-sugar mixture evenly over the dough.
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5Roll up the dough tightly into a log and pinch the seam to seal. Place in a greased 9x5-inch loaf pan. Let rise for 30 minutes until puffy.
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6Bake at 350°F (175°C) for 35-40 minutes or until golden brown. Cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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