Cinnamon Swirl Bread Recipe
Add Preferred SourceThis homemade cinnamon swirl bread is soft, buttery, and packed with a delicious cinnamon-sugar filling. It’s perfect for breakfast, an afternoon snack, or even as the base for the best French toast ever. Your kitchen will smell amazing while it bakes!
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There’s something special about slicing into a fresh loaf of my homemade cinnamon swirl bread and seeing those beautiful layers. The warm cinnamon-sugar mixture melts into the soft dough, making every bite sweet and comforting. I love making this, especially in the cooler months when I crave something cozy, but honestly, I could eat it all year round. It’s perfect toasted with a little butter—or turned into the best French toast I’ve ever had.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Cinnamon Swirl Bread
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love making this bread because it fills my kitchen with the most incredible aroma. The process is simple, and the result is a soft, buttery loaf with a perfect cinnamon-sugar swirl. Here’s how to do it!
Prepare the Dough
In the bowl of a stand mixer fitted with a dough hook, whisk together warm water, warm milk, yeast, and half of the sugar.
Cover loosely and let it sit for about 5-10 minutes until it’s foamy. That’s how you know the yeast is alive and ready to work!
Add the rest of the sugar, softened butter, 1 cup of flour, and salt. Mix on low speed for 30 seconds, then scrape down the sides.
Add another cup of flour and mix again. The dough will start coming together, but don’t worry if there are still bits of butter.
Add the final cup of flour and beat on medium speed until the dough pulls away from the bowl. Knead for another 8-10 minutes in the mixer, or if you’re feeling old-school, knead by hand until the dough is soft and stretchy.
Let the Dough Rise
Lightly grease a large bowl, place the dough inside, and turn it to coat all sides. Cover with plastic wrap or a clean towel and let it rise in a warm spot for 1-2 hours until it doubles in size.
Roll and Fill the Dough
Once the dough has risen, punch it down to release the air (my favorite part). Roll it out on a lightly floured surface into a rectangle about 8×20 inches.
Brush the top with beaten egg white and sprinkle on the cinnamon-sugar mixture. This is where all the magic happens!
Shape the Loaf
Roll the dough up tightly into an 8-inch log and place it seam-side down in a greased loaf pan. Cover and let it rise for another hour, until it puffs up about an inch above the pan.
Bake to Perfection
Preheat your oven to 350°F (180°C). Melt the remaining tablespoon of butter and brush it over the top of the risen dough.
Bake for 35-45 minutes until golden brown. If the top browns too quickly, loosely tent it with foil.
Cool and Serve
Let the bread cool in the pan for a few minutes before transferring it to a wire rack. I know it’s tempting, but wait at least 10 minutes before slicing.
Serve warm and enjoy every bite!
Recipe Notes and Tips
I’ve made this cinnamon sugar bread enough times to have a few tricks up my sleeve. Here’s what I’ve learned:
- Use warm liquid: Your water and milk should be warm (not hot!) to activate the yeast properly. Aim for about 110°F (43°C).
- Flour: Bread flour gives the loaf a chewier texture, but all-purpose flour works just fine if that’s what you have.
- Knead well: Whether by hand or mixer, the dough needs a good 8-10 minutes of kneading to develop structure and texture.
- Let it rise fully: Don’t rush the rise time! A fully proofed dough makes a softer, fluffier bread.
- Check the bake time: If the top starts browning too fast, tent it with foil so it doesn’t burn.
- Slice with a serrated knife: This keeps the swirls neat and prevents squishing the bread.
- Make it extra special: Toss in some raisins, walnuts, or pecans for added texture and flavor.
How to Store Leftover Cinnamon Swirl Bread
Store leftovers in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for about 2-3 days. For longer storage, keep it in the fridge for up to a week.
Want to save it for later? Freeze slices in a single layer, then transfer them to a freezer-safe bag. When you’re ready to enjoy, just pop a slice in the toaster or microwave for a warm, cinnamon-filled treat!
More Recipes You Will Love
I love baking, and if you do too, here are some more delicious recipes to try:
- Soft and Gooey Cinnamon Rolls Recipe
- Cinnamon Sugar Blondies
- Cinnamon Apple Strudel Slices
- Cinnamon French Toast Casserole
- Cinnamon Roll Pancakes Recipe
Ingredients
- ½ cup water warmed
- ½ cup whole milk warmed
- 2 ¼ teaspoons instant or active dry yeast 1 standard packet
- ¼ cup sugar divided
- 4 tablespoons unsalted butter softened to room temperature and cut into 4 pieces
- 3 cups bread flour plus more as needed
- 1 teaspoon salt
For the Swirl & Topping:
- 1 egg white beaten
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- In the bowl of a stand mixer fitted with a dough hook, whisk together the water, milk, yeast, and 2 tablespoons of sugar. Loosely cover and let it sit for 5-10 minutes, until foamy and frothy on top.½ cup water, ½ cup whole milk, 2 ¼ teaspoons instant or active dry yeast, ¼ cup sugar
- Add the remaining sugar, butter, 1 cup of flour, and salt. Beat on low speed for 30 seconds, scrape down the sides with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively combined (there may still be chunks of butter). Add the remaining flour and continue beating on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.4 tablespoons unsalted butter, 3 cups bread flour, 1 teaspoon salt
- Keep the dough in the mixer and knead for an additional 8-10 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Grease a 9×5-inch loaf pan or cover with parchment paper.
- Prepare the swirl in a small bowl, and whisk together the sugar and cinnamon.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough into an 8×20-inch rectangle. Brush the surface with beaten egg white and sprinkle with the cinnamon-sugar mixture. Roll the dough into an 8-inch log. Place the log seam-side down into the prepared loaf pan.1 egg white, ¼ cup sugar, 2 teaspoons ground cinnamon
- Cover the loaf and allow it to rise for 1 hour, or until it’s about 1 inch above the top of the loaf pan.
- Preheat the oven to 350°F (180°C), adjusting the rack to a lower position. Once the dough has risen, melt the remaining tablespoon of butter and lightly brush it over the top of the loaf. Bake for 35-45 minutes, or until golden brown. Check halfway through—if the top is browning too quickly, tent with aluminum foil.1 tablespoon unsalted butter
- Remove the bread from the oven and let it cool for a few minutes in the pan on a cooling rack. Remove the loaf from the pan and cool it on the rack for at least 10 minutes before slicing.
- Serve warm and enjoy!
Notes
- Use warm liquid: Your water and milk should be warm (not hot!) to activate the yeast properly. Aim for about 110°F (43°C).
- Flour: Bread flour gives the loaf a chewier texture, but all-purpose flour works just fine if that’s what you have.
- Knead well: Whether by hand or mixer, the dough needs a good 8-10 minutes of kneading to develop structure and texture.
- Let it rise fully: Don’t rush the rise time! A fully proofed dough makes a softer, fluffier bread.
- Check the bake time: If the top starts browning too fast, tent it with foil so it doesn’t burn.
- Slice with a serrated knife: This keeps the swirls neat and prevents squishing the bread.
- Make it extra special: Toss in some raisins, walnuts, or pecans for added texture and flavor.
Storage Instructions
- Room temperature: Store leftovers in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for about 2-3 days.
- Fridge: For longer storage, keep it in the fridge for up to a week.
- Freeze: Freeze slices in a single layer, then transfer them to a freezer-safe bag.
- Reheat: When you’re ready to enjoy, just pop a slice in the toaster or microwave for a warm, cinnamon-filled treat!
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
