Homemade Cinnamon Swirl Bread is a delightful treat that fills your kitchen with the warm and inviting aroma of cinnamon. This soft and pillowy bread has a beautiful swirl of cinnamon and sugar, making it perfect for breakfast or as a snack. The best part? It’s simple to make and can be enjoyed fresh from the oven or toasted the next day.
Why Make This Recipe
There are plenty of reasons to try your hand at making Homemade Cinnamon Swirl Bread. First, it’s a comforting and nostalgic recipe that brings back memories of cozy mornings. Making bread at home is rewarding, as you can customize it to your taste. Plus, it’s an excellent way to impress family and friends with your baking skills. There’s nothing quite like the feeling of pulling a freshly baked loaf from the oven!
How to Make Homemade Cinnamon Swirl Bread
Ingredients:
- 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
- 1 egg white, beaten
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon (14g) unsalted butter, melted
Directions:
- In the bowl of your stand mixer fitted with a dough hook attachment, whisk together the warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover loosely and let it sit for 5–10 minutes until it becomes foamy and frothy.
- Add the remaining sugar, butter, 1 cup of flour, and salt. Beat on low speed for 30 seconds. Scrape the sides of the bowl and add another cup of flour. Beat on medium speed until relatively incorporated, although you may still see chunks of butter.
- Add the remaining flour and continue to beat on medium speed until the dough comes together, about 2 minutes. If it feels too wet, you can add more flour, 1 tablespoon at a time, until it’s manageable.
- Knead the dough on a lightly floured surface or in the mixer for another 8–10 minutes. The dough should be soft and slightly tacky.
- Lightly grease a large bowl with oil. Place the dough in the bowl, cover it, and let it rise in a warm place for 1.5-2 hours or until it doubles in size.
- Grease a 9×5-inch loaf pan and whisk together 1/4 cup sugar and the cinnamon in a small bowl.
- When the dough is ready, punch it down to release air. Lightly flour a surface, hands, and rolling pin, and roll the dough into an 8×20 inch rectangle. Brush the surface with the beaten egg white and sprinkle the cinnamon-sugar mixture, leaving a 1-inch border.
- Roll the dough into an 8-inch log and place it seam-side down in the prepared loaf pan. Sprinkle any leftover filling on top.
- Cover the loaf and let it rise again for 1 hour or until it’s about 1 inch above the pan’s top.
- Preheat the oven to 350°F (177°C). Once the oven is ready, melt the remaining butter and brush it lightly on top of the loaf before baking.
- Bake for 35–45 minutes until golden brown. To check for doneness, it should sound hollow when tapped or reach an internal temperature of 195–200°F (90–93°C).
- Allow the bread to cool for a few minutes in the pan before transferring it to a cooling rack. Cool for at least 10 minutes before slicing.
How to Serve Homemade Cinnamon Swirl Bread
Enjoy your Homemade Cinnamon Swirl Bread plain, or spread with butter for an extra treat. It’s perfect for breakfast, an afternoon snack, or even dessert. You can also toast slices and serve them warm with a drizzle of maple syrup.
How to Store Homemade Cinnamon Swirl Bread
Store leftover bread tightly wrapped at room temperature for up to 6 days or in the refrigerator for up to 10 days. For longer storage, consider freezing it.
Tips to Make Homemade Cinnamon Swirl Bread
- Make sure your liquids are warmed to the right temperature for yeast activation.
- If your dough feels too sticky, keep adding small amounts of flour until it’s manageable.
- Cover your dough while it rises to prevent a skin from forming on the top.
Variation
Consider adding nuts, raisins, or chocolate chips to the cinnamon-sugar filling for a fun twist on this classic recipe.
FAQs
Q: Can I use regular flour instead of bread flour?
A: While bread flour gives the best texture, you can use all-purpose flour if needed, but the bread may be softer and less chewy.
Q: Can I make this bread without a stand mixer?
A: Yes! You can mix and knead the dough by hand using a large mixing bowl and a wooden spoon or silicone spatula.
Q: How do I know when the bread is done baking?
A: The bread should sound hollow when tapped, and you can also use a thermometer to check that it reaches an internal temperature of 195–200°F (90–93°C).
Homemade Cinnamon Swirl Bread is not just a recipe; it’s an experience that can bring joy and comfort to your kitchen and your loved ones. Enjoy each step of the process, and don’t forget to savor the delicious results!
Homemade Cinnamon Swirl Bread
Ingredients
Dough Ingredients
- 1/2 cup 1/2 cup (120ml) water, warmed to about 110°F (43°C)
- 1/2 cup 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1/4 cup 1/4 cup (50g) granulated sugar, divided
- 4 tablespoons 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces
- 3 cups 3 cups (390g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon 1 teaspoon salt
- 1 each 1 egg white, beaten
Cinnamon-Sugar Filling
- 1/4 cup 1/4 cup (50g) granulated sugar
- 2 teaspoons 2 teaspoons ground cinnamon
- 1 tablespoon 1 Tablespoon (14g) unsalted butter, melted
Instructions
Making the Dough
- In the bowl of your stand mixer fitted with a dough hook attachment, whisk together the warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover loosely and let it sit for 5–10 minutes until it becomes foamy and frothy.
- Add the remaining sugar, butter, 1 cup of flour, and salt. Beat on low speed for 30 seconds. Scrape the sides of the bowl and add another cup of flour. Beat on medium speed until relatively incorporated.
- Add the remaining flour and continue to beat on medium speed until the dough comes together, about 2 minutes. If it feels too wet, add more flour, 1 tablespoon at a time.
- Knead the dough on a lightly floured surface or in the mixer for another 8–10 minutes until soft and slightly tacky.
First Rise
- Lightly grease a large bowl with oil. Place the dough in the bowl, cover it, and let it rise in a warm place for 1.5-2 hours or until it doubles in size.
Preparing the Filling and Shaping
- Grease a 9×5-inch loaf pan and whisk together 1/4 cup sugar and the cinnamon in a small bowl.
- Punch down the dough to release air. Lightly flour a surface, hands, and rolling pin, and roll the dough into an 8×20 inch rectangle.
- Brush the surface with the beaten egg white and sprinkle the cinnamon-sugar mixture, leaving a 1-inch border.
- Roll the dough into an 8-inch log and place it seam-side down in the prepared loaf pan. Sprinkle any leftover filling on top.
- Cover the loaf and let it rise again for 1 hour or until it’s about 1 inch above the pan’s top.
Baking
- Preheat the oven to 350°F (177°C). Once ready, melt the remaining butter and brush it lightly on top of the loaf before baking.
- Bake for 35–45 minutes until golden brown, and check for doneness.
Cooling and Serving
- Allow the bread to cool for a few minutes in the pan before transferring it to a cooling rack. Cool for at least 10 minutes before slicing.
