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There is nothing quite like the smell of freshly baked cinnamon swirl bread drifting through the house. This recipe creates a tender loaf with a beautiful ribbon of sweet cinnamon inside each slice capturing one of the best baking aromas I know. It was always a treat in my childhood kitchen and now my family requests it every holiday morning.
I baked this bread for a Sunday brunch when a cold snap kept us all indoors. Watching the swirl appear as we sliced it made the whole room smile. Now it is my go to for cozy weekends or gifting to friends.
Ingredients
- All purpose flour: gives structure and tenderness to the bread. Look for fresh flour without musty scent
- Sugar: sweetens the dough and helps the crust caramelize. Use fine granulated for best results
- Cinnamon: is the star of the show so choose a fragrant ground cinnamon for deep flavor
- Instant yeast: makes the dough rise quickly. Check the expiration date for reliable lift
- Salt: balances the sweetness and enhances the warm spices
- Milk: softens the crumb and provides a richer texture. Whole milk levels up the results
- Water: creates the right dough consistency. Use room temperature so the yeast stays lively
- Large egg: gives the dough color and a light tenderness. Fresh eggs work best
- Unsalted butter: adds richness and flavor in both dough and filling. Melt it just before using for easy spreading
- For the filling
- Cinnamon and sugar: combine for that classic swirl. Stir well to blend evenly
- Melted butter: helps the filling stick inside the roll and gives moisture to every bite
Step-by-Step Instructions
- Mix the Dough:
- In a stand mixer bowl whisk flour sugar cinnamon yeast and salt together until completely blended. Add milk water egg and melted butter. Fit the dough hook and mix on medium speed pausing to scrape the bowl as needed until a dough forms in about one minute. Turn mixer to medium high and knead for about five minutes until the dough wraps itself around the hook and feels elastic
- First Rise:
- Transfer dough to a counter cover loosely with a towel or plastic wrap and let it rest for thirty minutes until slightly puffy. Fold dough over gently twice to build layers. Return dough to the bowl cover with a clean dish towel and let rise in a warm spot for another thirty minutes
- Prepare the Filling:
- Stir together the cinnamon and sugar in a small bowl until evenly mixed. Melt butter and have ready for assembly
- Shape and Fill the Dough:
- Lightly flour your counter and punch down the dough to release air. Roll dough out into a rectangle about eight by twenty inches and one quarter inch thick. With a pastry brush paint melted butter over the surface then sprinkle the cinnamon sugar mixture evenly all across
- Shape into a Loaf:
- Starting with the short side roll dough up tightly into a log. Place seam side down in a nine by five inch loaf pan lined with parchment or lightly greased. Cover loosely with plastic wrap and allow to rise for one to one and a half hours until dough is crowned above the pan edge
- Bake the Bread:
- Bake in a preheated oven at three hundred fifty degrees Fahrenheit for twenty minutes. If loaf browns too quickly cover loosely with foil and continue baking for another twenty five minutes until deep golden and fragrant
- Cool and Serve:
- Remove from oven and cool loaf in the pan for ten minutes. Gently lift out and set on wire rack to cool completely before slicing to reveal the swirl
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There is something special about swirling the cinnamon filling and seeing how each loaf turns out a little different. My favorite part is slicing into the loaf and seeing the beautiful pattern that never quite repeats the same way twice. It always reminds me of baking days with my grandmother in her cozy kitchen.
Storage Tips
Let the loaf cool completely before wrapping it in plastic or placing in an airtight bag. Store at room temperature for up to three days for best texture. For longer storage slice and freeze the bread arranging parchment between slices so you can toast a piece straight from the freezer whenever a craving hits.
Ingredient Substitutions
If you only have active dry yeast let it proof in warm milk and water until foamy before mixing in the flour. For dairy free bread swap milk and butter with unsweetened non dairy options like oat milk and vegan butter. Try brown sugar instead of white in the filling for extra caramel flavor.
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Serving Suggestions
Enjoy cinnamon swirl bread warm from the oven with butter or cream cheese. Slice thick and use it for dreamy French toast on weekend mornings. It also makes a lovely addition to gift baskets for neighbors or friends during the holidays.
A Quick Look at Cinnamon Bread’s Roots
Cinnamon swirl bread has American roots inspired by classic European sweet breads like babka and cinnamon rolls. The swirl technique gives a showstopper look from simple ingredients. This bread brings together nostalgia and a touch of celebration in every loaf.
Recipe FAQs
- → How do I ensure a defined cinnamon swirl inside the loaf?
Roll the dough tightly, seal the edges well, and apply the filling evenly for a distinct spiral pattern through each slice.
- → Can non-dairy milk be substituted in the dough?
Yes, unsweetened non-dairy alternatives like almond or oat milk work well without affecting texture or flavor.
- → What's the best way to store the bread?
Once cooled, keep the loaf in an airtight container at room temperature for up to three days or freeze for longer storage.
- → Should the dough rise in a warm spot?
Yes, letting the dough proof in a gently warm area helps it develop a light, fluffy texture for the finished bread.
- → How can I prevent the top from over-browning?
If the loaf darkens too quickly during baking, loosely cover it with foil after the first 20 minutes to ensure even baking.
- → Can I add raisins or nuts to the swirl?
Absolutely—scatter raisins or chopped nuts over the cinnamon sugar before rolling for extra flavor and texture.