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A cinnamon swirl bread loaf rests on a wooden board, its aromatic layers unveiled by a single slice. Nearby, a knife awaits its next task, while a tea strainer sits ready to complete the perfect pairing.

Cinnamon Swirl Bread

This 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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Prep Time: 30 minutes
Cook Time: 45 minutes
Rising time: 3 hours
Total Time: 4 hours 15 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon swirl bread
Servings: 8
Calories: 295kcal
Author: Mandy Applegate

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.
  • 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

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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