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Homemade Cinnamon Swirl Bread Recipe

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4.2 from 9 reviews

This Homemade Cinnamon Swirl Bread is a soft, fluffy loaf featuring a richly gooey cinnamon swirl throughout. Made from basic pantry ingredients like flour, yeast, and cinnamon, this bread is perfect for breakfast or an afternoon snack. The dough is carefully kneaded and allowed to rise twice to achieve a tender crumb, with a delicious cinnamon-sugar swirl inside and a golden buttery crust on top. It’s a family favorite and can be frozen or prepared overnight for convenience.

Ingredients

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 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

For the Swirl & Topping

  • 1 egg white, beaten
  • 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 a stand mixer bowl fitted with a dough hook. Cover loosely and let rest 5–10 minutes until foamy. If no stand mixer, combine ingredients in a large bowl and mix with a wooden spoon or spatula.
  2. Add dry ingredients and butter: Add the remaining sugar, butter pieces, 1 cup flour, and salt. Beat on low 30 seconds, scrape sides, then add another cup flour. Beat on medium until mixed. Add remaining flour and beat on medium about 2 minutes until dough pulls away from bowl sides. Add flour 1 Tbsp at a time if dough is too wet to knead.
  3. Knead the dough: Knead in mixer for 8–10 minutes or by hand on a lightly floured surface for 8–10 minutes until dough is soft, slightly tacky, and passes the windowpane test.
  4. 1st Rise: Grease a large bowl and place dough inside, turning to coat in oil. Cover and allow to rise in a warm spot for 1.5–2 hours or until doubled in size.
  5. Prepare the loaf pan and cinnamon swirl: Grease a 9×5-inch loaf pan. In a small bowl, mix 1/4 cup sugar with cinnamon.
  6. Shape the dough: Punch down the risen dough and roll out on a floured surface into an 8×20 inch rectangle. Brush the surface with beaten egg white, sprinkle cinnamon sugar leaving 1-inch border. Roll tightly into an 8-inch log and place seam-side down in the loaf pan. Sprinkle any fallen cinnamon sugar on top.
  7. 2nd Rise: Cover the loaf and let rise 1 hour or until about 1 inch above the pan rim.
  8. Preheat oven: Position oven rack low and preheat to 350°F (177°C).
  9. Brush with butter and bake: Brush loaf top with melted butter. Bake 35–45 minutes until golden brown, tent with foil if browning too fast. Bread is done when it sounds hollow when tapped or an instant-read thermometer reads 195–200°F (90–93°C).
  10. Cool the bread: Cool in pan a few minutes, then transfer to a rack and cool at least 10 minutes before slicing. Bread can be cooled completely before slicing for best texture.

Notes

  • Leftover bread stores tightly covered at room temperature for up to 6 days or refrigerated up to 10 days.
  • This bread freezes well; slice before freezing and thaw slices as needed.
  • You can prepare the dough the night before; after the first rise, punch down, cover tightly, and refrigerate overnight. Shape and complete the second rise the next day.
  • If dough becomes sticky during kneading, add flour by teaspoon until manageable. Avoid adding too much flour to keep dough soft.
  • The windowpane test ensures proper gluten development for a tender crumb.

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