Classic Cinnamon Swirl Bread
This classic cinnamon swirl bread features a soft, enriched yeast dough with a generous ribbon of cinnamon-sugar spiraling through every slice. The butter, eggs, and warm milk create a pillowy crumb that stays soft for days, while the brown sugar filling adds a deep, caramel-like flavor that makes this loaf taste like it came straight from a neighborhood bakery.
Equipment
- 9x5-inch loaf pan - also called a 1-pound loaf pan
- Stand mixer with dough hook attachment - or a large mixing bowl for kneading by hand
- Rolling Pin
- Instant-read thermometer - for checking liquid temperature and doneness
- Bench scraper - or dough scraper
- Pastry brush - silicone recommended
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Plastic wrap - or a clean kitchen towel
- Aluminum foil - for tenting if needed (optional)
Ingredients
- 3 cups bread flour - 360g, plus more for dusting
- 2¼ tsp active dry yeast - 7g / 1 standard packet
- ¾ cup whole milk - 180ml, warmed to around 110°F / 43°C
- ¼ cup granulated sugar - 50g
- 1 tsp fine salt
- 2 large eggs - room temperature
- ¼ cup unsalted butter - 57g, softened for dough
For the Cinnamon Filling
- 3 tbsp unsalted butter - 42g, melted and cooled slightly
- ½ cup light brown sugar - 100g, packed
- 2 tbsp ground cinnamon - Ceylon cinnamon recommended for sweeter flavor
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
For the Optional Glaze
- 1 cup powdered sugar - 120g
- 2 to 3 tbsp whole milk - or heavy cream
- ½ tsp pure vanilla extract
Instructions
- Activate the yeast by combining warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy.
- Mix in eggs, softened butter, and salt. Gradually add bread flour and knead 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1½ hours until doubled in size.
- Prepare filling by melting butter and mixing brown sugar with cinnamon. Set aside until dough is ready.
- Punch down dough, rest 5 minutes, then roll into a 12x8-9 inch rectangle. Brush with melted butter, sprinkle cinnamon-sugar evenly, leaving a 1-inch border on one short edge.
- Roll tightly from the long edge into a log, seal the edge, and place seam-side down in a greased 9x5 inch loaf pan.
- Cover and let rise for 45-60 minutes until dough rises about 1 inch above the pan rim.
- Preheat oven to 350°F (175°C). Brush the risen loaf with egg wash.
- Bake for 30-35 minutes until golden brown and internal temperature reaches 190-200°F (88-93°C). Tent with foil if browning too quickly.
- Rest in pan for 10 minutes, then transfer to a wire rack to cool completely for at least 1 hour before slicing.
- Optional: whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled bread and let set for 5 minutes before serving.
Notes
- Yeast activity: Test your yeast first. If the mixture doesn't foam within 10 minutes, start over with fresh yeast. Old or inactive yeast is the most common reason this bread fails to rise.
- Temperature matters: Milk should be around 110°F (43°C). Anything above 115°F (46°C) will kill the yeast and prevent rising.
- Room temperature ingredients: Cold eggs can slow down the yeast. Take them out of the fridge at least 30 minutes before starting.
- Measure flour accurately: For best results, weigh your flour. Scooping directly from the bag can add up to 20% more flour, making the bread dense. Use the spoon-and-level method if you don't have a scale.
- Roll tightly: A tight, even roll creates a beautiful, defined swirl. Take your time with this step—rushing can lead to gaps in the finished bread.
- Don't over-fill: Too much filling can prevent the dough layers from fusing during baking, creating gaps between the swirl and the bread. Stick to the recipe amounts.
- Check for doneness: Use an instant-read thermometer for the most reliable results. The crust can look golden before the inside is finished baking.
- Cool completely: Slicing into warm yeast bread compresses the crumb and creates a gummy texture. Resist the temptation and wait at least one hour.
- Storage: Store at room temperature in an airtight container for up to 3 days. Refrigeration causes yeast breads to stale faster.
- Freezing: Slice the cooled loaf, freeze slices in a single layer, then transfer to a freezer bag with parchment between slices. Freeze for up to 3 months. Toast frozen slices directly.