Introduction

Homemade cinnamon swirl bread is a comforting treat with a soft crumb and a sweet, spicy swirl running through every slice. This recipe guides you through creating a tender, flavorful loaf that’s perfect for breakfast or an afternoon snack. Baking it yourself fills your home with irresistible aromas and yields fresh bread you can be proud of.

A loaf of cinnamon swirl bread is sliced and arranged neatly on a round wooden board, showing about eight slices with a visible swirl pattern of cinnamon inside each slice. The bread has a light brown crust and soft, airy white inside with a dark brown cinnamon spiral. Two cinnamon sticks lie beside the bread on the board. A small round white plate with a few cubes of butter is placed behind the bread near a green cloth, all set 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 a stand mixer fitted with a dough hook. Cover loosely and let sit for 5–10 minutes until foamy and frothy on top. If mixing by hand, use a large bowl and a wooden spoon or silicone spatula.

Step 2: Add the remaining sugar, softened butter, 1 cup flour, and salt to the yeast mixture. Beat on low for 30 seconds, scrape down the bowl, then add another cup of flour. Beat on medium until incorporated, then add the remaining flour. Beat on medium until dough pulls away from sides, about 2 minutes. Add more flour tablespoon by tablespoon if dough is too wet.

Step 3: Knead the dough by continuing to beat in the mixer for 8–10 minutes, or knead by hand on a floured surface for the same time until smooth and elastic. Add a little flour if sticky, but keep the dough slightly tacky. Perform the windowpane test to check readiness.

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

Step 5: Grease a 9×5-inch loaf pan.

Step 6: In a small bowl, mix 1/4 cup sugar with the cinnamon to make the cinnamon sugar.

Step 7: Punch down the risen dough. On a floured surface, roll it out into an 8×20 inch rectangle. Brush with beaten egg white, leaving a 1-inch border, then sprinkle cinnamon sugar evenly over the surface. Roll into an 8-inch log, seam side down, and place in the prepared loaf pan. Sprinkle any leftover cinnamon sugar on top.

Step 8: Cover the loaf and let it rise for 1 hour until it’s about 1 inch above the pan’s edge.

Step 9: Preheat the oven to 350°F (177°C) and position the rack low to prevent the top from burning.

Step 10: Brush the loaf top with the melted tablespoon of butter. Bake for 35–45 minutes until golden brown. Cover with foil if browning too quickly. The loaf is done when it sounds hollow when tapped or reaches 195–200°F (90–93°C) inside.

Step 11: Let the bread cool in the pan on a rack for a few minutes, then transfer to a cooling rack for at least 10 minutes before slicing. Cool completely for best results.

Tips & Variations

Use bread flour for a chewier texture, or all-purpose flour for a softer crumb.

Try adding chopped nuts or raisins to the cinnamon sugar for extra texture.

For a richer flavor, swap the milk for half-and-half or use browned butter instead of melted butter on top.

If you don’t have a stand mixer, kneading by hand is perfectly fine but be prepared for a bit of a workout!

To create a glossier crust, brush the loaf with egg wash (whole egg beaten with a teaspoon of water) instead of just egg white.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, both types of yeast work well. If using active dry yeast, dissolve it in the warm water and milk mixture first and wait until it’s foamy before adding the other ingredients.

How do I know when the dough has been kneaded enough?

The dough should be smooth, elastic, and slightly tacky after kneading. You can perform the windowpane test by stretching a small piece of dough until thin enough to let light through without tearing; if it passes, it’s ready to rise.