This bread is comforting and bakery-worthy while still being approachable for home bakers. The dough is soft and easy to work with, and the cinnamon swirl adds flavor without overwhelming sweetness. It’s versatile, freezes well, and makes your kitchen smell amazing while it bakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar active dry yeast salt milk butter egg brown sugar ground cinnamon
Directions
Warm the milk until just lukewarm, then dissolve the yeast with a small amount of sugar and let it foam for a few minutes. In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg, mixing until a soft dough forms. Knead the dough until smooth and elastic, then place it in a greased bowl, cover, and let rise until doubled in size. Mix brown sugar and cinnamon in a small bowl. Roll the dough into a rectangle and sprinkle evenly with the cinnamon sugar mixture. Roll the dough tightly into a log and place seam-side down in a greased loaf pan. Cover and let rise again until puffy. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, until golden brown and cooked through. Cool slightly before slicing.
Servings and timing
Servings: 10 to 12 slices Prep time: 20 minutes Rise time: 1 hour 30 minutes Bake time: 35 to 40 minutes Total time: about 2 hours 30 minutes
Variations
Add raisins or chopped nuts to the cinnamon filling for extra texture. Drizzle with a simple vanilla glaze once cooled for a sweeter loaf. Use whole wheat flour for half of the flour for a heartier bread. Add a pinch of nutmeg or cardamom to the cinnamon mixture for deeper spice. Turn it into cinnamon swirl toast by slicing thick and lightly toasting.
Storage/Reheating
Store cinnamon swirl bread at room temperature in an airtight container for up to 3 days. For longer storage, freeze slices tightly wrapped for up to 2 months. Reheat slices in the toaster or microwave briefly until warm.
FAQs
Why did my cinnamon swirl sink?
Too much filling or underbaking can cause the swirl to collapse.
Can I make this bread without a stand mixer?
Yes, the dough can be mixed and kneaded entirely by hand.
How do I keep the swirl from separating?
Rolling the dough tightly and avoiding excess filling helps keep the layers together.
Can I use instant yeast?
Yes, instant yeast can be used and does not need to be activated separately.
Is this bread very sweet?
It’s mildly sweet, with most of the sweetness coming from the cinnamon swirl.
Can I make this into muffins?
Yes, the dough and filling can be adapted for muffin tins with adjusted baking time.
What milk works best?
Whole milk gives the richest texture, but any milk will work.
Can I add a topping?
A cinnamon sugar sprinkle or crumb topping works well before baking.
How do I know when it’s fully baked?
The loaf should sound hollow when tapped and be golden brown on top.
Can I double the recipe?
Yes, this recipe doubles well if you want two loaves.
Conclusion
Cinnamon swirl bread is a timeless, comforting bake that’s perfect for any occasion. With its soft crumb and sweet cinnamon ribbon, it’s a homemade treat that feels special every time you slice into it.
Cinnamon swirl bread is a soft, tender homemade loaf with a rich ribbon of cinnamon sugar baked through the center. Lightly sweet and warmly spiced, it’s perfect for breakfast, snacking, or toasting.
Ingredients
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 cup milk, lukewarm
3 tablespoons butter, melted
1 large egg
1/3 cup brown sugar
1 tablespoon ground cinnamon
Instructions
Warm the milk until just lukewarm. Dissolve the yeast with 1 tablespoon of the sugar and let stand for 5 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Mix brown sugar and cinnamon in a small bowl.
Roll the dough into a rectangle and sprinkle evenly with the cinnamon sugar mixture.
Roll the dough tightly into a log and place seam-side down in a greased loaf pan.
Cover and let rise again until puffy, about 30 minutes.
Bake at 350°F (175°C) for 35 to 40 minutes until golden brown and cooked through.
Cool slightly before slicing and serving.
Notes
Avoid overfilling with cinnamon sugar to prevent sinking.Let the bread cool before slicing to keep the swirl intact.This bread freezes well when sliced and tightly wrapped.
