Introduction

This homemade cinnamon swirl bread is soft, tender, and bursting with warm cinnamon-sugar flavor in every bite. Perfect for breakfast or a cozy snack, this bread combines a fluffy yeast dough with a sweet cinnamon swirl inside. Baking it at home fills your kitchen with an irresistible aroma and yields a delicious treat everyone will love.

A loaf of cinnamon swirl bread is sliced into eight thick pieces, showing the light beige inside dough with a dark brown cinnamon swirl pattern running through each slice. The crust is golden brown and looks crisp. The bread is placed on a wooden cutting board with two cinnamon sticks next to it. In the background, a small round white bowl holds two small butter squares, with a green cloth nearby, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

1/4 cup (50g) granulated sugar

2 teaspoons ground cinnamon

1 Tablespoon (14g) unsalted butter, melted

Instructions

Step 1: Whisk the warm water, warm milk, yeast, and 2 tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Loosely cover and let it sit for 5–10 minutes until foamy and frothy on top. If you don’t have a stand mixer, do this in a large bowl and mix the dough by hand with a wooden spoon or silicone spatula.

Step 2: Add the remaining sugar, softened butter, 1 cup of flour, and salt. Beat on low speed for 30 seconds, scrape down the bowl, then add another cup of flour. Beat on medium speed until mostly incorporated. Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the bowl’s sides, about 2 minutes. Add more flour 1 tablespoon at a time if too wet.

Step 3: Knead the dough either in the mixer for 8–10 minutes or by hand on a lightly floured surface for the same time. The dough should be soft and slightly tacky but manageable. If sticky, sprinkle a teaspoon of flour at a time. The dough is ready when it slowly bounces back after poking or passes the “windowpane test”.

Step 4: Lightly grease a large bowl with oil. Place the dough inside, turning it to coat with oil. Cover and let it rise in a warm spot for 1.5–2 hours or until doubled in size.

Step 5: Grease a 9×5-inch loaf pan.

Step 6: In a small bowl, whisk together the 1/4 cup sugar and cinnamon for the swirl filling.

Step 7: Punch down the risen dough to release air. On a lightly floured surface, roll it into an 8×20 inch rectangle. Brush the surface with beaten egg white and sprinkle the cinnamon-sugar mixture evenly, leaving a 1-inch border uncovered.

Step 8: Roll the dough tightly into an 8-inch log. Place it seam-side down into the prepared loaf pan. If cinnamon sugar spills out, sprinkle it on top of the loaf.

Step 9: Cover the loaf and let it rise for 1 hour, or until it rises about 1 inch above the pan edge.

Step 10: Preheat your oven to 350°F (177°C) and adjust the rack to a lower position.

Step 11: Brush the loaf with the melted butter. Bake for 35–45 minutes or until golden brown. If browning too quickly, tent with foil. Test doneness by tapping the loaf for a hollow sound or with a thermometer reading 195–200°F (90–93°C).

Step 12: Let the bread cool in the pan for a few minutes, then remove it to a rack to cool at least 10 minutes before slicing. You can also let it cool completely for best slicing results.

Tips & Variations

Use bread flour for a chewier texture; all-purpose flour can be substituted but may yield a softer loaf.

For an extra cinnamon kick, add a teaspoon of nutmeg or cardamom to the cinnamon-sugar mixture.

Brush the top with egg white for a glossy finish or with melted butter for a softer crust.

Try adding chopped nuts or raisins inside the cinnamon swirl for added texture and flavor.

If you don’t have a stand mixer, knead the dough entirely by hand—it takes more effort but yields the same delicious bread.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in the warm water and milk mixture and let it sit until foamy before mixing with the other ingredients.

How do I know if my dough has risen enough?

The dough should roughly double in size and look puffy. Gently press your finger into the dough; if the indentation remains or slowly fills in, it’s ready for the next step.