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A sliced loaf of Air Fryer Cinnamon Swirl Bread revealing a tight cinnamon-sugar spiral, served on a wooden board with two vintage knives, cinnamon sticks, and a dusting of ground cinnamon.

Air Fryer Cinnamon Swirl Bread

Air Fryer Cinnamon Swirl Bread is one of my favorite homemade treats for slow weekend mornings and holiday breakfasts when I want something warm and special. The crumb is soft and tender, the cinnamon sugar swirl is rich and beautiful all the way through, and the air fryer bakes it to a gorgeous golden crust. It wraps beautifully in parchment and makes a perfect homemade gift during the holidays. Store leftovers wrapped at room temperature for up to 3 days or freeze sliced for up to 2 months.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Rising time: 3 hours
Total Time: 3 hours 55 minutes
Course: Air Fryer, Breakfast
Cuisine: American
Keyword: Air Fryer Cinnamon Swirl Bread
Servings: 8
Calories: 295kcal
Author: Mandy Applegate

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
US Customary - Metric

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 9x5-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 8x20-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

Here are a few tips I've picked up from making Air Fryer Cinnamon Swirl Bread multiple times:
  • 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 8x20-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

Calories: 295kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 306mg | Potassium: 89mg | Fiber: 2g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 0.5mg
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