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This Homemade Cinnamon Swirl Bread is a comforting classic that stands out for its irresistibly soft texture and gooey cinnamon spiral, creating a perfect balance of sweetness and warmth in every bite.
Beyond its delicious flavor, this bread offers moderate nutritional benefits by using whole milk and unsalted butter, providing a good source of healthy fats and protein to keep you satisfied.
The recipe relies on bread flour, which promotes strong gluten development, resulting in a beautifully chewy yet tender crumb.
With a relatively straightforward technique involving yeast fermentation and kneading, this bread is a rewarding project that’s ideal for weekend baking or meal prep.
The inclusion of cinnamon delivers antioxidants and adds a cozy spice that complements both sweet and savory pairings.
Plus, the recipe is versatile enough to incorporate raisins or be frozen for later use, making it both practical and indulgent for everyday enjoyment.
Must-Have Tools for Perfect Results
Electric Stand Mixer
This powerful kitchen appliance simplifies dough mixing and kneading, ensuring consistent texture and saving you hours of manual labor. Its dough hook attachment makes working with sticky yeast dough effortless, perfect for both novice and experienced bakers.
Rolling Pin
Essential for evenly flattening dough into the precise rectangle needed for the cinnamon swirl, a rolling pin helps achieve consistent thickness and uniform baking. It’s a versatile tool that also aids in pastry, pizza, and cookie preparation.
Pastry Brush
Used to evenly apply egg white and melted butter, a pastry brush ensures the cinnamon sugar adheres properly and the crust develops a rich golden color. Beyond baking, it’s handy for glazing and marinating.
9×5-Inch Loaf Pan
This standard-size loaf pan shapes your bread and promotes even rising and baking. Its sturdy construction supports uniform heat distribution, making it a kitchen staple for all bread and cake recipes.
Instant-Read Thermometer
A quick and accurate way to test bread doneness by measuring the internal temperature, preventing under- or over-baking. This tool is invaluable for baking precision and safety in cooking meats and other dishes.
Cinnamon Swirl Bread
Equipment
- 1 Electric Stand Mixer with dough hook attachment
- 1 Rolling Pin (for dough shaping)
- 1 Pastry Brush (for egg wash and butter)
- 1 9×5-Inch Loaf Pan (for baking the bread)
- 1 Instant-Read Thermometer (for checking doneness)
Ingredients
For the Dough:
- ½ cup 120 ml warm water, about 110°F (43°C)
- ½ cup 120 ml warm whole milk, about 110°F (43°C)
- 2¼ teaspoons 7 g instant or active dry yeast (1 packet)
- ¼ cup 50 g granulated sugar, divided
- 4 tablespoons 56 g unsalted butter, softened and cut into pieces
- 3 cups 390 g bread flour, spooned and leveled, plus extra if needed
- 1 teaspoon salt
For the Cinnamon Swirl & Topping:
- 1 egg white lightly beaten
- ¼ cup 50 g granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon 14 g unsalted butter, melted
Instructions
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, warm milk, yeast, and 2 tablespoons of sugar. Stir gently to mix and let it rest for 5 to 10 minutes, until the surface appears bubbly and foamy, signaling the yeast is alive and ready.
- Begin the Dough: Add the remaining sugar, softened butter, 1 cup of flour, and salt to the yeast mixture. Mix on low speed for about 30 seconds, then scrape the sides of the bowl to gather all ingredients. Gradually add the second cup of flour and mix on medium speed until partially combined, with bits of butter still visible. Finally, add the last cup of flour and mix until the dough forms and begins to pull away from the bowl edges, roughly 2 minutes. If the dough feels too sticky for kneading, sprinkle in additional flour one tablespoon at a time until manageable but still slightly tacky.
- Knead the Dough: Continue kneading the dough in the mixer for 8 to 10 minutes, or transfer it to a floured surface and knead by hand. If it becomes too sticky, lightly dust with flour. The dough should be soft and elastic. Test readiness by gently stretching a small piece until it becomes thin and translucent without tearing (the windowpane test).
- First Proof: Lightly grease a large bowl with oil or cooking spray. Shape the dough into a ball and place it inside, turning to coat all sides. Cover with a clean towel or plastic wrap, and allow it to rise in a warm place for about 1.5 to 2 hours, until it doubles in size.
- Prepare the Loaf Pan and Cinnamon Filling: Grease a 9×5-inch loaf pan. In a small bowl, whisk together the sugar and cinnamon for the swirl.
- Shape the Dough and Add Swirl: Punch down the risen dough to release gas. Lightly flour your work surface, rolling pin, and hands. Roll the dough into an approximately 8×20-inch rectangle, rough edges are fine. Using a pastry brush, spread the beaten egg white evenly over the surface, then sprinkle the cinnamon-sugar mixture, leaving about a 1-inch border on one side. Roll the dough tightly into a log starting from the long edge, and place it seam-side down into the prepared loaf pan. If any cinnamon sugar spills, sprinkle it on top of the loaf.
- Second Proof: Cover the loaf pan with a clean cloth and let the dough rise again for about 1 hour, or until the dough rises about 1 inch above the pan rim.
- Bake the Bread: Position your oven rack in the lower third and preheat the oven to 350°F (177°C). Before baking, brush the top of the loaf with the melted butter. Bake for 35 to 45 minutes, watching closely near the end. If the crust browns too quickly, tent the loaf with foil. The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195–200°F (90–93°C) with an instant-read thermometer.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan on a wire rack for a few minutes. Then, carefully transfer the loaf to the rack to cool completely before slicing.
Notes
- Overnight Rise Option: For enhanced flavor, prepare the dough through the first mixing stage and let it rise slowly overnight in the fridge. Bring to room temperature the next morning before shaping and continuing with the recipe. Avoid shaping the loaf the night before to prevent over-proofing.
- Freezing Tips: This bread freezes well baked or as dough. Wrap baked bread tightly in plastic wrap and foil, freeze up to 3 months. Thaw in the fridge overnight before warming. For dough, freeze after punching down, thaw in fridge overnight, then punch down again before shaping.
- Milk Variations: Whole or 2% milk works best for richness. Non-dairy milks may be substituted, but results can vary.
- Flour Selection: Use bread flour for best gluten development and rise. All-purpose flour may produce a less structured loaf.
- Optional Raisins: Add up to ¾ cup of raisins sprinkled over the egg white before adding cinnamon sugar for a fruity twist.
- Avoid Large Air Pockets: Make sure to brush the dough thoroughly with egg white before adding the cinnamon-sugar swirl. For extra steam release, poke a few holes in the top of the loaf with a toothpick before baking.
Chef’s Secrets for Perfect Cinnamon Bread
The key to baking flawless cinnamon swirl bread lies in patience and technique. Start by ensuring your liquids are warm—not hot—to properly activate the yeast without killing it.
Using bread flour instead of all-purpose flour guarantees a strong gluten network, giving your bread the ideal chewy texture.
Don’t rush the kneading process; the dough should be elastic and pass the windowpane test for best results.
When rolling out the dough, make sure to brush the surface with egg white before adding the cinnamon sugar—this step prevents the filling from separating and creates that signature gooey swirl.
For an even bake, position your oven rack low and tent the bread with foil if it browns too quickly.
Lastly, let the bread cool fully before slicing to preserve its soft crumb and ensure clean cuts.
Serving Suggestions to Delight Your Table
This cinnamon swirl bread is incredibly versatile.
It shines toasted and buttered for a comforting breakfast or afternoon snack, pairing beautifully with a hot cup of coffee or chai tea.
For a decadent treat, serve it with cream cheese or mascarpone spread.
It also makes excellent French toast—slice thickly and soak briefly in an egg custard before cooking.
For a festive twist, add a handful of raisins or chopped nuts inside the cinnamon swirl before baking.
This bread pairs well with fresh fruit, yogurt, or a drizzle of honey, making it perfect for brunch or casual gatherings.
Smart Storage Tips for Freshness
To keep your cinnamon swirl bread fresh and soft, store it tightly wrapped in plastic wrap or in an airtight container at room temperature.
It will stay good for about 5 to 6 days this way. If you need to keep it longer, refrigeration can extend freshness up to 10 days but may dry the bread slightly, so reheat slices gently before serving.
For longer storage, freeze the loaf whole or sliced—just wrap well with plastic wrap and foil to prevent freezer burn.
Thaw frozen bread overnight in the fridge or at room temperature and warm it slightly in the oven or toaster for best texture.
Frequently Asked Questions About This Recipe
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but the bread may turn out less chewy and less structured because all-purpose flour has lower protein content. Bread flour is recommended for a better rise and texture.
2. How do I know if my yeast is still good?
When mixed with warm liquids and a bit of sugar, active yeast should bubble and foam within 5–10 minutes. If it doesn’t, your yeast may be expired or the temperature might have been too hot or cold.
3. Can I make this bread without a stand mixer?
Absolutely! You can mix and knead the dough by hand using a wooden spoon initially and then kneading on a floured surface. It takes more effort but yields excellent results.
4. Is it possible to add other fillings?
Definitely! Raisins, chopped nuts, or even dried cranberries make tasty additions. Sprinkle them over the egg white before adding the cinnamon sugar for even distribution.
5. How should I store leftover bread?
Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 6 days. For longer storage, freezing is best.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
