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Homemade Cinnamon Swirl Bread Recipe

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3.9 from 32 reviews

  • Author: Ava
  • Total Time: 4 hours 45 minutes
  • Yield: 1 loaf (approximately 12 slices)

Description

This Homemade Cinnamon Swirl Bread is a soft, tender yeast bread featuring a delicious cinnamon sugar swirl baked inside. With a slightly sweet, buttery dough and a golden crust brushed with melted butter, this loaf is perfect for breakfast or a sweet snack. Made from scratch with simple pantry ingredients, the dough is kneaded and allowed to rise twice, resulting in a fluffy, flavorful bread that’s wonderful toasted or fresh.

Ingredients

Dough 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 to room temperature and cut in 4 pieces
  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed
  • 1 teaspoon salt
  • 1 egg white, beaten

Cinnamon Swirl Filling

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

Instructions

  1. Prepare the Dough: Whisk the warm water, warm milk, yeast, and 2 tablespoons of sugar together in the bowl of a stand mixer fitted with a dough hook. Cover loosely and let sit for 5–10 minutes until foamy. If you don’t have a stand mixer, you can mix in a large bowl using a wooden spoon or spatula.
  2. Mix Dough Ingredients: Add the remaining sugar, softened butter, 1 cup flour, and salt to the yeast mixture. Beat on low speed 30 seconds, scrape the bowl, then add another cup of flour. Beat on medium speed until mostly incorporated. Add remaining flour and beat until dough pulls away from the bowl, about 2 minutes. Add more flour by tablespoons if dough is too wet.
  3. Knead the Dough: Knead dough in mixer for 8–10 minutes or by hand on a floured surface for the same time until dough is soft, tacky, and elastic. Add flour a teaspoon at a time if sticky, but do not over-flour. Perform the windowpane test to check if kneading is sufficient.
  4. First Rise: Lightly grease a large bowl. Place dough in it, turning to coat all sides with oil. Cover and let rise in a warm place for 1.5 to 2 hours until doubled in size.
  5. Prepare Loaf Pan: Grease a 9×5-inch loaf pan and set aside.
  6. Make Cinnamon Swirl Filling: In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon.
  7. Shape the Dough: Punch down the risen dough. Lightly flour surface, hands, and rolling pin. Roll dough into roughly an 8×20 inch rectangle. Brush dough surface with beaten egg white, sprinkle cinnamon sugar leaving a 1-inch border. Roll tightly into an 8-inch log and place seam-side down in prepared pan. Sprinkle any extra cinnamon sugar on top.
  8. Second Rise: Cover the loaf and let rise for 1 hour until the dough is about 1 inch above the pan.
  9. Preheat Oven: Adjust oven rack to lower position and heat to 350°F (177°C).
  10. Bake Bread: Melt remaining 1 tablespoon butter and brush it over the loaf before baking. Bake for 35–45 minutes until golden brown. Tent with foil if browning too fast. Tap loaf for hollow sound or use instant-read thermometer to check internal temperature (195–200°F / 90–93°C).
  11. Cool Bread: Remove from oven. Let cool a few minutes in pan on cooling rack. Remove bread from pan and cool at least 10 minutes before slicing. For best texture, cool completely.
  12. Store Bread: Cover leftovers tightly. Store at room temperature for up to 6 days or refrigerate for up to 10 days.

Notes

  • If you don’t have a stand mixer, kneading by hand with a wooden spoon or silicone spatula works well but requires more effort.
  • Use bread flour for best texture and rise; all-purpose flour can be used but may alter the crumb.
  • Ensure water and milk are warmed to about 110°F (43°C) to activate yeast without killing it.
  • Be careful not to add too much flour during kneading; dough should remain soft and slightly tacky.
  • Allow dough to rise in a warm, draft-free place for optimal yeast activity.
  • Use an instant-read thermometer to confirm bread is fully baked for best results.
  • If top browns too quickly, tent bread with foil to prevent burning.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/homemade-cinnamon-swirl-bread-recipe/