Dessert

Homemade Cinnamon Swirl Bread Recipe

ByMariam Harutyunyan August 24, 2026August 24, 2026

Introduction

Homemade Cinnamon Swirl Bread is a comforting and fragrant treat perfect for breakfast or a snack. With tender bread dough rolled around a sweet cinnamon-sugar filling, it’s a delicious way to fill your kitchen with inviting aromas. This recipe guides you through each step to create a soft, flavorful loaf.

A loaf of cinnamon swirl bread sliced into eight pieces is laid out on a round wooden board. Each slice shows soft, light brown bread with a darker brown cinnamon swirl spiraling from the center to the edge. The crust is golden brown and slightly crisp. Next to the slices are two cinnamon sticks and a small white dish with two butter pats on it. In the background is a green folded cloth on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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 and cut into 4 pieces
3 cups (390g) bread flour (spooned & leveled), plus more as needed

1 teaspoon salt
1 egg white, beaten
1/4 cup (50g) granulated sugar

2 teaspoons ground cinnamon
1 Tablespoon (14g) unsalted butter, melted

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, whisk warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover loosely and let sit 5–10 minutes until foamy. If mixing by hand, combine in a large bowl instead.

Step 2: Add remaining sugar, softened butter, 1 cup flour, and salt. Beat on low for 30 seconds, scrape sides, then add another cup flour. Beat on medium speed until mixed, then add remaining flour. Continue beating until dough pulls from sides, about 2 minutes. Add more flour if too wet, aiming for a soft, slightly tacky dough.
Step 3: Knead dough in mixer for 8–10 minutes, or on a lightly floured surface by hand. Add flour sparingly if sticky, but keep dough soft. The dough should bounce back when poked and pass the windowpane test.
Step 4: Lightly grease a large bowl. Place dough inside, turning to coat with oil. Cover and let rise in a warm spot for 1.5–2 hours until doubled.

Step 5: Grease a 9×5-inch loaf pan.
Step 6: In a small bowl, mix 1/4 cup sugar and cinnamon.
Step 7: Punch down the risen dough. On a floured surface, roll it into an 8×20 inch rectangle. Brush surface with beaten egg white and sprinkle cinnamon-sugar mixture, leaving a 1-inch border.

Step 8: Roll dough into an 8-inch log, seam-side down, and place in the loaf pan. Sprinkle any spilled cinnamon-sugar on top.
Step 9: Cover loaf and let rise for 1 hour, until about 1 inch above pan’s rim.
Step 10: Position oven rack low and preheat to 350°F (177°C).

Step 11: Brush melted butter over the loaf. Bake 35–45 minutes until golden and hollow-sounding when tapped. Tent with foil if browning too quickly. For accuracy, bread is done when internal temperature reaches 195–200°F (90–93°C).
Step 12: Cool loaf in pan on a rack for a few minutes. Remove from pan and cool at least 10 minutes before slicing. Bread can be sliced after fully cooled if preferred.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk.

Try adding chopped nuts or raisins to the cinnamon filling for extra texture.
If you don’t have a stand mixer, kneading by hand with a wooden spoon is effective; just be patient.
Use a kitchen thermometer to check bread doneness for consistent results.

Storage

Store leftover bread tightly wrapped at room temperature for up to 6 days or refrigerate for up to 10 days. To refresh, warm slices briefly in a toaster or oven before serving to restore softness.

How to Serve

The image shows several slices of cinnamon swirl bread arranged closely on a white marbled surface. Each slice has a golden-brown crust with a soft, light beige inside that has a distinct dark brown cinnamon swirl running in a spiral pattern from the crust to the center. The bread texture looks fluffy and slightly airy. In the top right corner, there is a white plate with speckled brown edges holding a small piece of butter. A couple of cinnamon sticks are also visible near the bread slices. The overall look is fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the bread may be slightly less chewy and have a softer crumb. Bread flour has higher protein, which helps develop gluten and gives better structure.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. You can also gently press your finger into the dough; if the indentation stays or slowly fills back, the dough is ready for the next step.