Cinnamon Swirl Bread Recipe
This cinnamon swirl bread recipe takes me back to my childhood, where Sunday mornings were often spent in the kitchen with my mom, baking all sorts of treats. The sweet, aromatic filling and soft, tender crumb make this bread a family favorite that I’m excited to share with you.
It's surprisingly easy to make, even for beginner bakers, and only takes a little over 2 hours from start to finish. So, grab your mixing bowl and get ready to bake ~
Prep time: 1 hour 45 min
Cook time: 40 min
Serving: 12
What you’ll need:
2 ¼ tsp active dry yeast
2/3 cup warm milk
½ cup sugar
1 egg
3 tbsp butter, softened
¾ tsp salt
3 cups all purpose flour
1 tbsp ground cinnamon
Egg wash:
1 egg
1 tbsp milk
Instructions:
In a large mixing bowl, combine the warm milk and active dry yeast. Whisk them together until the yeast is fully dissolved. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
Add the flour, salt, softened butter, egg, and sugar to the bowl with the yeast mixture. Using a stand mixer with a dough hook attachment, mix on medium speed until the dough is smooth and elastic. This should take about 5 to 6 minutes. If you don’t have a stand mixer, you can mix by hand and then knead the dough on a floured surface until it reaches the desired consistency.
Place the dough in a greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
In a small bowl, combine the ground cinnamon and sugar. Mix well to ensure the cinnamon is evenly distributed.
Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out into a rectangle approximately 9x18 inches.
Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border around the edges. Starting from one of the short ends, tightly roll the dough into a log.
Place the rolled dough into a greased loaf pan, seam side down. Cover it with a kitchen towel and let it rise again for about 1 to 1 ½ hours, or until it has doubled in size.
Preheat your oven to 350°F (175°C) as the dough completes its second rise.
In a small bowl, whisk together the egg and milk. Brush the top of the risen loaf with the egg wash to give it a shiny, golden-brown crust.
Bake the loaf in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top is browning too quickly, you can cover it with aluminum foil during the last 10 minutes of baking.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve the bread warm or at room temperature. It’s delicious on its own or with a smear of butter.
Nutrition:
Calories 182, Carbohydrate 30g, Fat 5g, Protein 5g, Fiber 2g, Sugar 9g
Helpful Tips for Baking Cinnamon Swirl Bread
Here are some helpful tips to ensure your bread turns out perfectly every time:
Freshness is key! Expired yeast won't foam up – if that happens, start over with fresh.
Make sure the milk is warm (about 110°F or 45°C). Like a warm bath, the milk shouldn't be too hot or too cold. Just dip your finger in – if it feels comfortable, it's perfect for waking up the yeast.
For the most consistent outcome, use a kitchen scale to precisely measure your ingredients.
If you’re kneading by hand, push the dough away from you with the heel of your hand, fold it back over itself, and repeat. The dough should be smooth and elastic after kneading.
Ensure the dough rises in a warm, draft-free place. If your kitchen is cold, you can create a warm environment by placing the dough in an oven that's been preheated to the lowest setting and then turned off, or in a slightly warm microwave.
When rolling out the dough for the cinnamon filling, try to make an even rectangle. This helps ensure an even distribution of the cinnamon-sugar mixture and results in a more uniform swirl.
Spread the cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border around the edges. This helps prevent the filling from leaking out during rolling and baking.
Roll the dough tightly to prevent large gaps in the swirl. This also helps keep the filling inside and creates a beautiful spiral when sliced.
Give the dough enough time to rise during the second proofing. This will help achieve a light and fluffy texture. The dough should double in size again.
The egg wash not only gives the bread a beautiful, shiny crust but also helps the bread brown evenly. Be sure to cover the entire surface of the loaf with the egg wash.
Check the bread towards the end of the baking time. If the top is browning too quickly, cover it loosely with aluminum foil to prevent burning while the inside continues to bake.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Leftovers? Store in an airtight container for up to 3 days at room temperature or freeze tightly wrapped for longer. Enjoy thawed or toast frozen slices directly!
Whether you enjoy it fresh out of the oven or toasted with a bit of butter, this bread is sure to bring smiles and satisfaction. Happy baking!
