Description
This Cinnamon Swirl Bread is a delightful homemade yeast bread with a sweet cinnamon-sugar swirl throughout. Soft and fluffy with a golden crust, it’s perfect toasted for breakfast or as a snack with butter. The recipe involves proofing yeast, kneading dough, incorporating a cinnamon-sugar filling, and baking to golden perfection.
Ingredients
Dough Ingredients
- ½ cup water (warmed)
- ½ cup whole milk (warmed)
- 2 ¼ teaspoons instant or active dry yeast (1 standard packet)
- ¼ cup sugar (divided)
- 4 tablespoons unsalted butter (softened to room temperature and cut into 4 pieces)
- 3 cups bread flour (plus more as needed)
- 1 teaspoon salt
- 1 egg white (beaten)
Cinnamon Swirl
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter (melted)
Instructions
- Activate Yeast: In a stand mixer bowl fitted with a dough hook, whisk together the warmed water, warmed milk, yeast, and 2 tablespoons sugar. Loosely cover the bowl and let it sit for 5-10 minutes until it becomes foamy and frothy on top, indicating the yeast is active.
- Mix Dough Ingredients: Add the remaining 2 tablespoons sugar, softened butter pieces, 1 cup bread flour, and salt to the yeast mixture. Beat on low speed for 30 seconds, scrape down the bowl sides, then add another cup of flour. Beat on medium speed until the mixture is somewhat combined, with some butter still visible.
- Add Remaining Flour: Add the last cup of flour and continue beating on medium speed until the dough pulls away from the bowl sides, which should take about 2 minutes.
- Knead Dough: Continue kneading the dough with the mixer on medium speed for an additional 8-10 minutes to develop gluten and form a smooth, elastic dough.
- First Rise: Lightly grease a large bowl and place the dough inside, turning to coat all sides with oil. Cover the bowl and allow the dough to rise in a warm place for 1-2 hours until it doubles in size.
- Prepare Loaf Pan: Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Make Cinnamon Sugar Mix: In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon to prepare the filling swirl.
- Shape Dough and Add Swirl: After the dough has risen, punch it down to release air. Lightly flour your work surface, hands, and rolling pin. Roll the dough into an 8×20-inch rectangle. Brush the surface evenly with the beaten egg white, then sprinkle the cinnamon sugar mixture all over. Roll the dough tightly into an 8-inch log and place it seam-side down in the prepared loaf pan.
- Second Rise: Cover the loaf and allow it to rise for about 1 hour, or until the dough rises about 1 inch above the loaf pan rim.
- Preheat Oven and Prepare for Baking: Preheat the oven to 350°F (180°C) and position the rack in a lower place. Melt the remaining tablespoon of butter and brush it over the top of the risen dough for a golden crust.
- Bake Bread: Bake the bread for 35-45 minutes until golden brown. Check halfway through baking; if the top is browning too fast, tent with aluminum foil to prevent burning.
- Cool Bread: Remove the bread from the oven, allow it to cool in the pan on a cooling rack for a few minutes. Then remove the loaf from the pan and let it cool for at least 10 minutes before slicing to allow the crumb to set.
- Serve: Serve the bread warm or toasted with butter, enjoying the soft texture and cinnamon swirl flavor.
Notes
- Make sure the water and milk are warm, not hot, to avoid killing the yeast.
- Cover rises with a damp cloth or plastic wrap to keep dough from drying out.
- If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10-12 minutes.
- Check the bread early near the end of baking to prevent burning, especially if your oven runs hot.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
