Air Fryer Cinnamon Swirl Bread
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I brought this Air Fryer Cinnamon Swirl Bread to a brunch once and it was the first thing to disappear, with everyone asking how I made it. The crumb is soft and tender, the cinnamon sugar swirl is beautiful through every slice, and the golden crust holds together perfectly when you cut it. This one proves homemade bread really does taste better.
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I make this on weekend mornings and around the holidays when I have the time to enjoy the process and want something genuinely homemade to share. It wraps beautifully in parchment and makes a perfect neighbor gift or holiday hostess treat. Store wrapped at room temperature for up to 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Cinnamon Swirl Bread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s everything you need to know to get a perfectly swirled, golden loaf out of your air fryer every time.
Activate the Yeast
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 to 10 minutes, until foamy and frothy on top.
Build and Knead the Dough
Add the remaining sugar, butter, 1 cup of flour, and salt. Beat on low speed for 30 seconds, scraping down the sides with a silicone spatula, then add another cup of flour.
Throw in the remaining flour and continue on medium speed until the dough comes together, pulls away from the sides of the bowl, and any butter chunks are fully incorporated, about 2 minutes.
A spatula is perfect for scraping every bit of dough cleanly off the sides of the bowl. Keep the dough in the mixer and knead for an additional 8 to 10 minutes.
Let the Dough Rise
Lightly grease a large bowl with oil or nonstick spray. I reach for my glass mixing bowl for this step because the clear sides let me keep an eye on how much the dough has risen without lifting the cover.
Place the dough in the bowl and turn to coat all sides. Cover and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
Prepare the Loaf Pan and Cinnamon Swirl
Grease a 9×5-inch loaf pan or cover it with parchment paper. I rely on this loaf pan for this recipe because the nonstick surface releases the bread cleanly every time.
In a small mixing bowl, whisk together the sugar and cinnamon for the swirl.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Shape and Fill the Loaf
When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. My nonstick baking mat makes rolling out dough so much easier, as it grips the counter and provides a clean, non-stick surface to work on.
Roll the dough into an 8×20-inch rectangle. Brush the surface with beaten egg white and sprinkle with the cinnamon-sugar mixture.
Starting from the short end, tightly roll the dough into an 8-inch log. Place the log seam-side down into the prepared loaf pan.
Second Rise
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.
Air Fry the Bread
Once the dough has risen, melt the remaining tablespoon of butter and lightly brush it over the top of the loaf. Bake in the air fryer basket at 320°F (160°C) for 20 to 25 minutes, or until golden brown.
Check halfway through, and if the top is browning too quickly, tent with aluminum foil.
Cool the Loaf
Remove the bread from the air fryer and let it cool in the pan for a few minutes. Then lift the loaf out and transfer it directly to a cooling rack for at least 10 minutes before slicing. This cooling rack is my go-to because it fits perfectly inside a standard baking sheet and holds the loaf steady while it cools.
Serve and Enjoy
Serve warm and enjoy!
If you’re bringing Air Fryer Cinnamon Swirl Bread to a gathering, let it cool completely first, then tuck it into my bread container to keep it fresh and protected during transport. Slice it once you arrive for the freshest results.
Equipment
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.
- Once the dough has risen, melt the remaining tablespoon of butter and lightly brush it over the top of the loaf. Bake in the air fryer at 320°F (160°C) for 20-25 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 air fryer 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
- Check your yeast first: If your yeast mixture doesn’t look foamy and frothy after 5 to 10 minutes, the yeast may have expired or the water was too hot. Start fresh with a new packet before moving on.
- Don’t skip the scrape-down: Scraping the sides of the bowl after the first 30 seconds of mixing helps the butter incorporate evenly, so you don’t end up with chunks in your dough.
- Knead for the full time: Kneading for 8 to 10 minutes develops the gluten structure that gives the bread its soft, chewy texture. Don’t cut it short.
- Roll the rectangle to size: Getting the dough to a true 8×20-inch rectangle before adding the filling helps the swirl stay even and tight throughout the entire loaf.
- Tent with foil if needed: Air fryers can brown the top quickly, so check the loaf at the halfway mark. If the top looks dark before the baking time is up, lay a piece of aluminum foil loosely over it.
- Flash freeze your slices: Once the loaf is fully cooled, slice it first, then lay the slices flat on a baking sheet and freeze for 1 hour before transferring to a freezer-safe bag. This keeps the slices from sticking together so you can grab just one at a time straight from the freezer.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Once the loaf has cooled completely, wrap it tightly in plastic wrap or store it in an airtight bread bag at room temperature for up to 3 days. If you want to keep it longer, slice the loaf first, then place the slices in a single layer on a baking sheet and freeze for about 1 hour before transferring to a freezer-safe bag or container.
I keep a set of freezer bags on hand specifically for bread because they seal out air and prevent freezer burn really well. Frozen slices keep well for up to 2 months.
To reheat, pop a slice in the toaster straight from the freezer or warm it in the microwave for about 20 to 30 seconds. It comes back to life beautifully and tastes just as soft and fragrant as it did fresh out of the air fryer.
What to Serve With Air Fryer Cinnamon Swirl Bread
A warm slice is delicious on its own, but it pairs beautifully with a pat of salted butter, a drizzle of honey, or a spread of cream cheese. For a full breakfast spread, serve it with scrambled eggs, crispy bacon, and a cup of freshly brewed coffee or a frothy latte.
It also pairs beautifully with a bowl of oatmeal or Greek yogurt topped with fresh fruit if you want something a little lighter on the side. Around the holidays, a mug of hot chocolate or spiced apple cider paired with a warm slice makes for a truly cozy, satisfying treat.
More Easy Recipes for You to Try at Home
If you loved this one, you’ll enjoy these other easy air fryer breakfast recipes too.
- Air Fryer Breakfast Burritos
- Air Fryer Sourdough Pop Tarts
- Air Fryer Sourdough Pancakes
- Air Fryer Chocolate Croissants
- Air Fryer Hot Cross Buns
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.
