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Homemade Cinnamon Swirl Bread Recipe

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4.2 from 2 reviews

This Homemade Cinnamon Swirl Bread is a soft, sweet bread with a delightful cinnamon-sugar swirl baked right inside. Made from scratch with simple ingredients including warm milk and butter, the dough is kneaded until smooth and rises twice to develop a tender crumb. The bread is perfectly golden when baked and topped with a buttery cinnamon-sugar mixture that caramelizes beautifully on top. Ideal for breakfast or as a snack, it pairs wonderfully with butter, jam, or cream cheese.

Ingredients

For the Dough

  • 1/2 cup (120ml) water, warmed to about 110°F (43°C)
  • 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar, divided
  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces
  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed
  • 1 teaspoon salt

For the Swirl & Topping

  • 1 egg white, beaten
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon (14g) unsalted butter, melted

Instructions

  1. Prepare the dough: In a stand mixer bowl fitted with a dough hook, whisk together the warm water, warm milk, yeast, and 2 tablespoons of sugar. Loosely cover and let sit for 5–10 minutes until the yeast mixture is foamy and frothy. This fermentation activates the yeast to help the dough rise properly.
  2. Mix the dough: Add the remaining 2 tablespoons sugar, softened butter, 1 cup of bread flour, and salt to the yeast mixture. Beat on low speed for 30 seconds, scrape the sides, then add a second cup of flour. Beat on medium speed until mostly mixed. Finally, add the remaining flour and mix on medium speed for about 2 minutes until the dough forms and pulls away from the bowl. Add more flour a tablespoon at a time if the dough is too sticky to handle.
  3. Knead the dough: Continue kneading the dough in the mixer for 8–10 minutes or knead by hand on a floured surface for the same time until smooth and elastic. The dough should be soft with slight tackiness. Use the windowpane test by stretching a small piece thinly without tearing to check readiness.
  4. First rise: Lightly oil a large bowl and place the dough inside, turning to coat it. Cover the bowl and let the dough rise in a warm spot for 1.5 to 2 hours until it doubles in size.
  5. Prepare the loaf pan and cinnamon mixture: Grease a 9×5-inch loaf pan. In a small bowl, combine 1/4 cup sugar with cinnamon for the swirl.
  6. Shape the dough: Punch down the risen dough to release air. On a floured surface, roll it out into an 8×20-inch rectangle. Brush the surface with beaten egg white, leaving a 1-inch border. Sprinkle the cinnamon-sugar mixture evenly on top. Roll the dough tightly into an 8-inch log and place seam-side down in the loaf pan. Any cinnamon-sugar that spills out can be sprinkled on top of the loaf.
  7. Second rise: Cover the loaf and let it rise for 1 hour, or until about 1 inch above the pan’s rim.
  8. Preheat oven and prepare for baking: Position an oven rack low and preheat to 350°F (177°C). Melt the remaining tablespoon of butter and brush it on top of the loaf.
  9. Bake the bread: Bake for 35–45 minutes until golden brown. If the top browns too quickly, tent with foil. To check doneness, tap the loaf to hear a hollow sound or use a thermometer to confirm an internal temperature of 195–200°F (90–93°C).
  10. Cool and store: Remove from oven and cool in the pan for a few minutes, then transfer to a cooling rack for at least 10 minutes before slicing. Store leftover bread tightly covered at room temperature for up to 6 days or refrigerate for up to 10 days.

Notes

  • Use warm liquids around 110°F (43°C) to properly activate yeast without killing it.
  • The dough should remain slightly tacky but manageable when kneading; avoid adding too much flour to keep it soft.
  • The windowpane test helps ensure sufficient gluten development for a good texture.
  • Allowing the bread to cool before slicing will give cleaner slices and better texture.
  • Tent bread with foil during baking if the top browns too fast to prevent burning.
  • Store bread tightly wrapped to keep it fresh longer.

Find it online: https://marthatasty.com/homemade-cinnamon-swirl-bread-recipe/