cinnamon swirl bread
Few things can rival the pure comfort of freshly baked cinnamon swirl bread—that warm scent wafting through the air, the buttery crust cracking slightly as you slice through, and the swirl of sugar and spice that makes each piece a little masterpiece.
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Servings: 10 people
Ingredients
- All-purpose flour 480 g / 17 oz: Forms the dough structure and crumb.
- Whole milk 240 g / 8.5 oz: Adds richness and tenderness to the bread.
- Active dry yeast 10 g / 0.35 oz: Provides rise and light texture.
- Granulated sugar 75 g / 2.6 oz: Sweetens the dough gently.
- Unsalted butter 60 g / 2.1 oz: Adds moisture and flavor depth.
- Salt 5 g / 0.17 oz: Balances sweetness and enhances flavor.
- Cinnamon 12 g / 0.42 oz: The star spice creating that signature swirl.
- Brown sugar 60 g / 2.1 oz: Melds with cinnamon for a gooey interior layer.
- Egg 50 g / 1.75 oz: Helps bind dough and gives a beautiful golden finish.
- Optional: Raisins 80 g / 2.8 oz: Add bursts of sweetness and texture.
- Cozy brunch with thick slices of cinnamon swirl bread.
Instructions
- Warm the milk until just slightly above body temperature, then mix in yeast and a teaspoon of sugar. Let it bloom until frothy, about 10 minutes.
- In a large bowl, combine flour, remaining sugar, salt, and butter. Pour in the yeast mixture and egg, mixing until a soft dough forms.
- Knead for about 10 minutes on a lightly floured surface until smooth and elastic. Consequently, the gluten will develop and ensure structure during baking.
- Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, or until doubled in volume. Meanwhile, prepare the cinnamon-sugar filling by mixing brown sugar and cinnamon.
- Punch down the dough and roll it into a rectangle about 1 cm thick. Brush with melted butter and sprinkle the cinnamon mixture evenly. Therefore, every slice will have balanced layers of spice.
- Roll tightly from the short side, pinch seams closed, and place in a greased loaf pan seam-side down. Cover and let rise again for 40–45 minutes.
- Preheat the oven to 180°C (350°F). Bake for 30–35 minutes or until golden on top and hollow-sounding when tapped.
- Cool in the pan for 10 minutes, then transfer to a rack. Finally, slice once completely cool to maintain clean, beautiful swirls.
Notes
Swap whole milk for oat or almond milk if you prefer a dairy-free version.
Double the recipe to freeze an extra loaf; it reheats beautifully with minimal quality loss.
Store the bread in an airtight container for up to 5 days. To refresh, toast lightly and butter while warm—it intensifies that irresistible cinnamon swirl bread flavor.
To keep the crust soft, wrap in a clean kitchen towel as it cools. Alternatively, brush a touch of melted butter over the crust right after baking for sheen and extra moisture.
For a garland-worthy holiday version, twist two strips together before proofing for a stunning swirled braid presentation.
Ready to serve for cinnamon swirl bread.