I fell for this cinnamon swirl bread with its tender, enriched dough and gooey, fragrant cinnamon-sugar spiral. The time investment (about 120 minutes) was well worth it for the bakery-style result at home.
Why I’ll Love This Recipe
I love the soft, buttery bread that perfectly balances sweetness and warmth. The swirl is irresistible—each slice is moist, flavorful, and wonderful on its own or toasted with honey butter or cream cheese. The process of shaping and baking is comforting—like therapy in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Warm water (about 110°F)
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Warm milk (about 110°F)
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Active dry or instant yeast
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Granulated sugar
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Unsalted butter, softened
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Bread flour or all-purpose flour
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Salt
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Egg white
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Ground cinnamon
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Melted butter for topping
Directions
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Combine warm water and milk in a bowl. Stir in yeast and a pinch of sugar. Let it sit until foamy.
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Mix in remaining sugar, flour, salt, and softened butter. Knead the dough until it’s smooth and elastic.
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Cover and let the dough rise in a warm place until doubled in size, about 60 minutes.
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Roll the dough into a rectangle. Brush with egg white and sprinkle with the cinnamon-sugar mixture.
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Roll the dough tightly into a log and place it into a greased loaf pan.
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Let it rise again for about 60 minutes until puffy.
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Brush the top with melted butter and bake at 350°F for about 40 minutes or until golden brown and the center registers 195–200°F.
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Let it cool in the pan for a few minutes before removing to a wire rack to cool completely.
Servings and Timing
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Servings: 1 standard 9×5-inch loaf (about 12–16 slices)
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Prep time: 20 minutes
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Rise time: 2 hours (first and second rise)
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Bake time: 40 minutes
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Total time: Approximately 120 minutes
Variations
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I like swapping white sugar with brown sugar for a richer swirl flavor.
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Sometimes I add a pinch of nutmeg or allspice for extra warmth.
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I’ve made a dairy-free version using plant-based milk and butter substitutes and it works beautifully.
Storage/Reheating
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I store the bread in an airtight container at room temperature for up to 3 days.
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For longer storage, I freeze it whole or in slices, wrapped tightly.
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To reheat, I toast a slice or warm it in the microwave for a few seconds to bring back its softness.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, I’ve done it both ways. Bread flour gives a slightly chewier texture, but all-purpose flour works just fine.
Why does my cinnamon swirl separate?
This sometimes happens. I brush the rolled-out dough with egg white before adding the cinnamon sugar—it helps the swirl stick better.
What temperature should the bread be when done?
I aim for an internal temperature of 195–200°F to make sure it’s fully baked and not doughy in the center.
Can I freeze slices instead of the whole loaf?
Absolutely. I often freeze individual slices so I can toast them one at a time.
How do I get a tight, even swirl?
I roll the dough out thin and make sure to roll it up tightly. Brushing with egg white and avoiding overfilling with sugar also helps.
Conclusion
This cinnamon swirl bread has become a favorite in my kitchen. I love its soft crumb, rich swirl, and the joy it brings every time I bake it. Whether fresh from the oven or toasted the next day, it’s always a comforting treat.
