Print

Cinnamon Swirl Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This cinnamon swirl bread features a soft, enriched dough with a gooey cinnamon-sugar spiral. It’s a bakery-style treat made at home, perfect on its own or toasted.

Ingredients

  • 1/2 cup warm water (about 110°F/43°C)
  • 1/2 cup warm milk (about 110°F/43°C)
  • 2 1/4 tsp active dry or instant yeast
  • 1/4 cup granulated sugar (divided)
  • 4 tbsp unsalted butter (softened)
  • 3 to 3 1/2 cups bread flour (or all-purpose)
  • 1 tsp salt
  • 1 egg white (for swirl)
  • 1 tbsp ground cinnamon
  • 1 tbsp melted butter (for topping)

Instructions

  1. In a bowl, combine warm water, warm milk, yeast, and 1 tablespoon of sugar. Let it sit until foamy, about 5-10 minutes.
  2. Add remaining sugar, flour, salt, and softened butter. Mix and knead until smooth and elastic, about 10 minutes.
  3. Cover the dough and let rise in a warm place until doubled, about 60 minutes.
  4. Roll the dough into a rectangle. Brush with egg white and sprinkle cinnamon-sugar mixture evenly.
  5. Tightly roll the dough into a log and place it in a greased 9×5-inch loaf pan.
  6. Cover and let rise for another 60 minutes until puffy.
  7. Preheat oven to 350°F (175°C). Brush the top of the loaf with melted butter.
  8. Bake for about 40 minutes until golden brown and internal temperature reaches 195–200°F (90–93°C).
  9. Remove from pan and cool on a wire rack before slicing.

Notes

  • Using bread flour provides better structure but all-purpose flour works too.
  • For a richer flavor, use brown sugar in the swirl.
  • Brush egg white before the swirl to prevent separation.
  • Freeze slices for convenient, quick servings.

Nutrition

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