This bread is soft, sweet, and has a warm cinnamon ribbon inside. It is easy to make at home with common ingredients. The crust turns golden and the inside smells like cinnamon and butter.
why make this recipe
You make this recipe when you want warm, homemade bread with a cinnamon swirl. It uses simple ingredients. It is good for breakfast, snacks, or gifts. The dough is soft and the filling is sweet.
how to make Cinnamon Swirl Bread
Follow the steps below in order. Read all steps before you start. Have your loaf pan ready and oven preheated when the dough finishes its second rise.
Ingredients :
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, softened (for filling)
Directions :
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, egg, and salt to the yeast mixture. Gradually mix in flour until a soft dough forms.
- Knead the dough on a floured surface for 5–7 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Roll out the dough into a rectangle. Spread softened butter over the surface, then sprinkle with a mixture of brown sugar and cinnamon.
- Roll the dough tightly into a log. Place in a greased loaf pan, cover, and let rise for 30 minutes. Preheat the oven to 350°F (175°C).
- Bake for 30–35 minutes until golden brown. Allow to cool before slicing and serving.
how to serve Cinnamon Swirl Bread
Slice the bread thin or thick. Serve warm or at room temperature. Add butter, cream cheese, or a simple glaze for more sweetness. It pairs well with coffee, tea, or milk.
how to store Cinnamon Swirl Bread
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, freeze the whole loaf or slices for up to 2 months. Thaw at room temperature or warm slices in a toaster.
tips to make Cinnamon Swirl Bread
- Use warm milk (about 100–110°F / 38–43°C) so the yeast wakes up.
- Don’t add too much flour when kneading; keep the dough soft.
- Roll the dough evenly to get a neat swirl.
- Press the ends of the log under so the filling stays inside.
- Check the bread at 30 minutes; oven times vary. A toothpick in the center should come out clean.
variation (if any)
- Add chopped nuts (walnuts or pecans) to the cinnamon sugar for a crunch.
- Mix a little cinnamon into the dough for extra spice.
- Make a simple glaze with powdered sugar and milk and drizzle on top after cooling.
- Use brown butter instead of melted butter for a nutty flavor.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, mix it with the dry ingredients and reduce proofing time slightly.
Q: Can I make this in a stand mixer?
A: Yes. Use the dough hook and mix until smooth, then let the mixer knead for 4–5 minutes.
Q: How do I know the bread is done?
A: The top should be golden brown and a toothpick from the center should come out clean. The loaf should sound hollow when tapped.
Q: Can I double the recipe?
A: You can, but bake in two pans or in batches. Do not overfill one pan.
Q: Can I add raisins or fruit?
A: Yes. Sprinkle raisins over the cinnamon sugar before you roll the dough.
Conclusion
For another clear step-by-step guide and photos, see Sally’s Homemade Cinnamon Swirl Bread recipe.