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Homemade cinnamon swirl bread with a golden crust and rich, spiced filling.

Cinnamon Swirl Bread

This delicious Cinnamon Swirl Bread features a soft loaf with a sweet cinnamon ribbon inside, perfect for breakfast or snacks, filling your kitchen with a cozy aroma.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 10 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Warm milk For activating the yeast
  • 2 teaspoons Active dry yeast
  • 2 tablespoons Sugar For sweetness and activating yeast
  • 3 cups All-purpose flour Plus extra for dusting
  • 2 large Eggs At room temperature
  • 4 tablespoons Melted butter For richness
  • 1 teaspoon Salt For flavor
Cinnamon Sugar Mixture
  • 1 cup Brown sugar For the filling
  • 1 tablespoon Ground cinnamon For flavor

Method
 

Preparation
  1. Mix warm milk, yeast, sugar, and a bit of flour. Let it sit until foamy for about 5 to 10 minutes.
  2. Add eggs, melted butter, salt, and the rest of the flour. Mix until a soft dough forms.
  3. Knead by hand or in a mixer until smooth, for about 8 to 10 minutes.
  4. Let the dough rise in a warm spot until doubled, which takes about 60 minutes.
Forming the Loaf
  1. Punch down the dough and roll it into a rectangle on a floured surface.
  2. Mix brown sugar and ground cinnamon, spread over the dough, leaving a small border.
  3. Roll the dough tightly from the long side, and pinch the seam to seal.
  4. Place the roll seam side down, shape as a loaf or braid, and put it into a greased loaf pan.
  5. Let it rise again until it puffs, about 30 to 45 minutes.
Baking
  1. Bake at 350°F (175°C) for 30 to 40 minutes, until the top is golden and an inserted skewer comes out clean.
  2. Cool on a rack before slicing and serving.

Notes

Use room temperature ingredients for better mixing. The dough should stay slightly tacky, do not add too much flour. Roll the dough tightly for a clear cinnamon swirl. If the top browns too fast, cover with foil. Let the bread cool a bit before slicing for cleaner cuts.