Introduction

Sweet Cinnamon Swirl Bread is a delightful treat that fills your kitchen with the warm aroma of cinnamon and sugar. Soft, tender, and swirled with a sweet cinnamon filling, this homemade bread is perfect for breakfast or an afternoon snack.

Two slices of cinnamon swirl bread are on a white plate with ridged edges. The bread has three light brown spiral layers inside the soft, light beige crust and crumb. On the top slice, patches of white butter are spread unevenly, melting slightly into the bread. To the right of the plate, there is a silver butter knife resting on the plate's edge with some butter on its blade. In the background, a small white bowl holds more pieces of pale yellow butter, and a green cloth is partly visible at the top left, all set on a white marbled surface. At the bottom left corner, two cinnamon sticks lay on the surface partially captured. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon instant yeast
1/2 cup milk (warmed)
1/4 cup unsalted butter (melted)
1 large egg
2 teaspoons cinnamon
1/4 cup packed brown sugar

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until well blended.
Step 2: Gradually add the warmed milk, melted butter, and egg to the dry ingredients. Stir until a dough begins to form.
Step 3: Transfer the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 5: In a small bowl, mix the cinnamon and brown sugar together to make the cinnamon sugar filling.
Step 6: Once the dough has risen, punch it down gently and roll it into a rectangle about 1/4 inch thick.
Step 7: Spread the cinnamon sugar evenly over the dough surface.
Step 8: Roll up the dough tightly from one short end and pinch the seams to seal the roll.
Step 9: Place the rolled dough into a greased loaf pan. Cover and let it rise again for 30 minutes.
Step 10: Preheat the oven to 350°F (175°C).
Step 11: Bake the bread for 30 to 40 minutes, until it turns golden brown and a toothpick inserted into the center comes out clean.
Step 12: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding chopped nuts or raisins to the cinnamon sugar filling.
Make sure your milk is warm, not hot, to activate the yeast properly without killing it.
If you prefer, replace brown sugar with coconut sugar for a different sweetness profile.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze it for up to 1 month. To reheat, toast slices or warm them briefly in the oven.

How to Serve

A loaf of cinnamon swirl bread is sliced and arranged in a row on a smooth wooden cutting board, showing eight pieces with a soft, light beige inside and a visible dark brown cinnamon spiral running through each slice, topped with a golden brown crust. Two cinnamon sticks rest beside the cutting board. A small white bowl next to the bread holds several square pats of butter, with a green cloth casually placed nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water for about 5-10 minutes before adding it to the dry ingredients.

How can I tell when the bread is fully baked?

The bread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. The loaf should also sound hollow when tapped on the bottom.