Here’s a classic Cinnamon Swirl Bread recipe—soft, slightly sweet, and filled with a rich cinnamon-sugar swirl. Perfect for breakfast, toast, or French toast!
Ingredients (makes 1 loaf)
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp salt
- ½ cup milk, warm
- ¼ cup water, warm
- 2 tbsp unsalted butter, melted
- 1 large egg
For the Cinnamon Filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the dough:
- In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt.
- Add yeast mixture, warm milk, melted butter, and egg. Mix until a soft dough forms.
- Knead 8–10 minutes until smooth and elastic.
- First rise:
- Place dough in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
- Prepare the filling:
- Mix brown sugar and cinnamon in a small bowl. Set aside.
- Shape the bread:
- Roll dough into a rectangle about 12×8 inches.
- Spread softened butter over the dough, then sprinkle evenly with cinnamon-sugar mixture.
- Roll the dough tightly from the long side. Pinch the seam to seal.
- Place the loaf seam-side down in a greased 9×5-inch loaf pan.
- Second rise:
- Cover and let rise 30–45 minutes until slightly puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden brown.
- If the top browns too quickly, tent with foil.
- Optional glaze:
- Mix powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled bread.
- Serve:
- Let the bread cool slightly before slicing. Perfect warm with butter!
✅ Tip: For extra swirl effect, cut a small slit down the middle of the loaf before baking, then twist gently to reveal layers.
I can also give a quick no-yeast version using baking powder that’s ready in under an hour if you want a faster cinnamon swirl bread.
