Cinnamon Swirl Bread

Why You’ll Love This Recipe

• Soft and fluffy texture with a sweet, spiced swirl
• Beautiful presentation with its signature spiral
• Perfect for toast, sandwiches, or French toast
• Easy to make with simple pantry staples
• Great for gifting or meal prep
• Stores and freezes well
• Not overly sweet—great as breakfast or dessert
• Satisfies cinnamon cravings in a comforting loaf
• Flexible recipe—can be customized with raisins or icing
• Homemade goodness far superior to store-bought

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose or bread flour
• Active dry yeast
• Warm milk
• Granulated sugar
• Salt
• Eggs
• Unsalted butter (softened)
• Brown sugar (for the swirl)
• Ground cinnamon
• Optional: raisins, chopped nuts, or a powdered sugar glaze

Directions

1. In a small bowl, combine warm milk, a bit of sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, salt, and remaining sugar. Add yeast mixture, eggs, and softened butter.
3. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.
5. Punch down the dough and roll it into a rectangle about 8×18 inches.
6. Mix brown sugar and cinnamon in a small bowl. Sprinkle evenly over the dough, leaving a small border.
7. Starting from a short side, roll the dough tightly into a log. Pinch the seam and ends to seal.
8. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 45–60 minutes, or until puffy.
9. Preheat oven to 350°F (175°C).
10. Bake for 35–40 minutes, or until golden brown and sounds hollow when tapped.
11. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10–12 slices).
Prep time: 25 minutes
Rise time: 2.5 hours
Bake time: 35–40 minutes
Cooling time: 15 minutes
Total time: About 3.5 hours

Variations

• Raisin Cinnamon Swirl Bread: Sprinkle ½ cup raisins over the cinnamon sugar before rolling.
• Nutty Swirl: Add chopped pecans or walnuts to the filling for crunch.
• Whole Wheat: Use half whole wheat flour for a heartier version.
• Mini Loaves: Divide dough into smaller pans for personal-sized loaves.
• Vegan Version: Use plant-based milk, vegan butter, and egg replacer.
• Maple Cinnamon: Add a bit of maple syrup to the filling or glaze for depth.
• Iced Loaf: Drizzle a simple powdered sugar glaze after baking.
• French Toast Bread: Make ahead and slice thick for the ultimate French toast.
• Chocolate Cinnamon: Add mini chocolate chips with the swirl mixture.
• Cardamom Swirl: Replace some cinnamon with ground cardamom for a unique twist.

Storage/Reheating

Store cinnamon swirl bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week if needed.
Freeze the loaf or individual slices wrapped in plastic and placed in a freezer-safe bag for up to 3 months.
To reheat, toast slices or warm gently in the microwave for 10–15 seconds.

FAQs

How do I get a tight swirl in the bread?

Roll the dough tightly from the short end and don’t overfill with sugar to prevent separation during baking.

Can I use instant yeast?

Yes, substitute the same amount and mix it directly with the dry ingredients, skipping the proofing step.

Why did my swirl separate?

Too much filling or a loose roll can cause gaps. Lightly brush the dough with milk before adding the cinnamon sugar to help it stick.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and shape it the next day.

What’s the best flour for cinnamon swirl bread?

Bread flour gives a chewier texture, while all-purpose flour keeps it soft and light—either works well.

Can I add icing?

Absolutely! A powdered sugar and milk glaze adds a sweet finish once the loaf has cooled.

Why is my bread dry?

It may have overbaked or used too much flour. Bake just until golden and springy, and measure flour carefully.

Can I make this bread in a bread machine?

You can use the dough setting for kneading and rising, then shape and bake in the oven for best results.

Is this bread very sweet?

It has a sweet swirl, but the bread itself is mildly sweet, making it perfect for both breakfast and dessert.

What can I serve with cinnamon swirl bread?

It’s great toasted with butter, cream cheese, or jam—or turned into French toast for a decadent treat.

Conclusion

Cinnamon swirl bread is a warm, comforting classic with a soft crumb and beautiful cinnamon-sugar spiral in every slice. It’s easy to make, incredibly versatile, and perfect for everything from weekday breakfasts to special brunches. Whether toasted, glazed, or turned into French toast, this homemade bread is sure to become a favorite in your baking rotation.

Cinnamon Swirl Bread

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Cinnamon swirl bread is a soft, slightly sweet yeast loaf featuring a beautiful spiral of cinnamon sugar throughout. Perfect for toasting, snacking, or making French toast, this homemade bread is comforting and versatile.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes
• Yield: 1 loaf (10–12 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3½ cups all-purpose or bread flour
• 2¼ tsp active dry yeast
• 1 cup warm milk
• ¼ cup granulated sugar
• 1 tsp salt
• 2 large eggs
• 4 tbsp unsalted butter, softened
• ⅓ cup brown sugar (for swirl)
• 1 tbsp ground cinnamon
• Optional: ½ cup raisins, chopped nuts, or powdered sugar glaze

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Instructions

1. In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, salt, and remaining granulated sugar. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
3. Knead the dough for 8–10 minutes by hand or in a stand mixer until smooth and elastic.
4. Transfer to a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
5. Punch down the dough and roll into an 8×18-inch rectangle on a lightly floured surface.
6. Mix brown sugar and cinnamon in a bowl. Sprinkle evenly over the dough, leaving a small border. Add optional raisins or nuts.
7. Roll the dough tightly from the short end into a log. Pinch the seam and ends to seal.
8. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise again for 45–60 minutes, until puffy.
9. Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Roll tightly to avoid gaps and ensure a defined swirl.
• Lightly brush dough with milk before adding cinnamon sugar to help filling adhere.
• Use bread flour for a chewier loaf; all-purpose for a softer texture.
• Add a powdered sugar glaze after cooling for extra sweetness.
• Perfect for toasting or turning into French toast.

Nutrition

• Serving Size: 1 slice
• Calories: 230
• Sugar: 9g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 45mg