Description

This homemade Cinnamon Swirl Bread recipe offers a soft, tender loaf with a sweet cinnamon-sugar swirl inside. Perfect for breakfast or as a snack, it combines the comforting flavors of cinnamon and sugar with a buttery, fluffy bread made from scratch. The bread features two rises for optimal texture and a golden crust brushed with melted butter for added richness.

Ingredients

Scale

For the Dough

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 into 4 pieces
3 cups (390g) bread flour (spooned & leveled), plus more as needed
1 teaspoon salt

For the Topping and Filling

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

Instructions

Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, whisk together warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover loosely and let stand for 5–10 minutes until foamy.
Add remaining ingredients: Add the remaining sugar, softened butter, 1 cup of flour, and salt to the yeast mixture. Beat on low for 30 seconds, scrape the bowl, then add another cup of flour. Beat on medium speed until combined but still lumpy. Add the remaining flour and beat until the dough forms and pulls away from the bowl, about 2 minutes, adding more flour if too wet.
Knead the dough: Continue kneading in the mixer for 8–10 minutes or knead by hand on a floured surface for the same time until dough is soft, pliable, and passes the windowpane test. Add flour sparingly to prevent stickiness.
First rise: Lightly oil a large bowl and place the dough inside, turning to coat. Cover and let rise in a warm place for 1.5–2 hours until doubled in size.
Prepare loaf pan: Grease a 9×5-inch loaf pan and set aside.
Make cinnamon sugar: In a small bowl, mix together 1/4 cup sugar and ground cinnamon.
Shape the dough: Punch down the risen dough and roll it out on a floured surface into an 8×20 inch rectangle. Brush with beaten egg white, then sprinkle evenly with the cinnamon sugar, leaving a 1-inch border. Roll the dough into an 8-inch log and place seam-side down in the loaf pan. Sprinkle any spilled cinnamon sugar on top.
Second rise: Cover the loaf and let rise for 1 hour until it is about 1 inch above the pan’s edge.
Preheat oven: Position oven rack low and preheat oven to 350°F (177°C).
Bake the bread: Brush the risen loaf with melted butter. Bake for 35–45 minutes until golden brown and the loaf sounds hollow when tapped. Tent with foil if browning too quickly. Check doneness with an instant-read thermometer: 195–200°F (90–93°C).
Cool: Let the bread cool in the pan on a rack for a few minutes, then remove and cool completely on a cooling rack before slicing.
Store: Keep leftover bread tightly covered at room temperature up to 6 days or refrigerated up to 10 days.

Notes

Use bread flour for best texture; all-purpose flour may alter the crumb.
Be careful not to add too much flour during kneading to keep the bread tender.
If you don’t have a stand mixer, knead the dough by hand using a wooden spoon or silicone spatula and then on a floured surface.
If the top browns too fast while baking, tent with aluminum foil to prevent burning.
Let the bread cool completely before slicing to make cleaner cuts and better texture.
This bread stores well but is best eaten fresh or within a few days for optimal flavor and texture.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: cinnamon bread, homemade bread, cinnamon swirl bread, sweet bread, breakfast bread, yeast bread, baked cinnamon bread