Cinnamon Swirl Bread Recipe

Cinnamon Swirl Bread Recipe

Introduction

Cinnamon Swirl Bread is a delightful treat that combines the warmth of cinnamon with a buttery, soft bread texture.

Perfect for breakfast or as a sweet snack, this homemade bread features a gorgeous swirl of cinnamon and sugar, creating a visually stunning and delicious loaf.

Whether toasted with butter or served plain, it’s bound to be a family favorite.

Ingredients

For the Dough:

1/2 cup (120ml) warm water (about 110°F/43°C)

1/2 cup (120ml) warm milk (about 110°F/43°C)

2 1/4 teaspoons (7g) instant or active dry yeast

1/4 cup (50g) granulated sugar, divided

4 tablespoons (56g) unsalted butter, softened

3 cups (390g) bread flour

1 teaspoon salt

For the Cinnamon Swirl:

1 egg white, beaten

1/4 cup (50g) granulated sugar

2 teaspoons ground cinnamon

1 tablespoon (14g) melted butter

Instructions

Prepare the Dough:

In a mixing bowl, whisk together warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover and let sit for 5–10 minutes until foamy.

Add the remaining sugar, butter, 1 cup of flour, and salt. Mix on low speed or by hand until combined.

Gradually add the remaining flour, mixing until the dough comes together. Knead the dough on a floured surface for 8–10 minutes until soft and slightly tacky. (If using a stand mixer, knead on medium speed with a dough hook attachment.)

Let the Dough Rise:

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and turn to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1.5–2 hours or until doubled in size.

Prepare the Cinnamon Filling:

In a small bowl, whisk together the sugar and cinnamon. Set aside.

Shape the Dough:

Punch down the risen dough to release air. Roll it out on a floured surface into an 8×20-inch rectangle.

Brush the rolled-out dough with the beaten egg white. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a 1-inch border uncovered. Roll the dough tightly into a log.

Second Rise:

Place the rolled dough, seam-side down, into a greased 9×5-inch loaf pan. Cover and let rise for another hour, or until the dough rises about 1 inch above the pan.

Bake the Bread:

Preheat the oven to 350°F (177°C). Brush the top of the loaf with melted butter.

Bake for 35–45 minutes until golden brown. If the top browns too quickly, tent with aluminum foil halfway through baking.

Use an instant-read thermometer to ensure the internal temperature reaches 195–200°F (90–93°C).

Cool and Serve:

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips and Variations

Prevent Gaps in the Swirl: Brush the dough with egg white and poke holes in the top of the loaf with a skewer to prevent air pockets.

Add Raisins: Sprinkle 3/4 cup of raisins over the cinnamon-sugar mixture for a fruity twist.

Freezing Instructions: Freeze the baked bread for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

Homemade Cinnamon Swirl Bread is a bakery-worthy creation that fills your kitchen with the comforting aroma of cinnamon.

With its soft texture and sweet cinnamon filling, this bread is perfect for breakfast, snacks, or even dessert.

Enjoy it plain, toasted with butter, or as the base for French toast. Happy baking!