Description
Soft, fluffy, and filled with a sweet cinnamon-sugar swirl, this Homemade Cinnamon Swirl Bread is the ultimate comfort food. Perfect for breakfast, an afternoon snack, or even dessert, this easy-to-make bread is sure to become a family favorite. Whether you enjoy it warm with butter or use it for French toast, the aromatic cinnamon swirl makes every slice irresistible.
Ingredients
Scale
- ½ cup (120ml) warm water (about 110°F/43°C)
- ½ cup (120ml) warm whole milk (about 110°F/43°C)
- 2¼ teaspoons (7g) instant or active dry yeast (1 packet)
- ¼ cup (50g) granulated sugar, divided
- 4 tablespoons (56g) unsalted butter, softened and cut into 4 pieces
- 3 cups (390g) bread flour, plus more as needed
- 1 teaspoon salt
For the Swirl & Topping:
- 1 egg white, beaten
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (14g) unsalted butter, melted
Instructions
- In a large mixing bowl or stand mixer, whisk together warm water, warm milk, yeast, and 2 tablespoons of sugar. Let sit for 5–10 minutes until foamy.
- Add the remaining sugar, softened butter, 1 cup of flour, and salt. Mix on low speed for 30 seconds. Add another cup of flour and continue mixing until dough begins to form.
- Add the final cup of flour and knead the dough for 8–10 minutes, either in the mixer or by hand, until soft and slightly tacky.
- Grease a large bowl with oil, place the dough inside, and cover. Let it rise in a warm spot for 1.5–2 hours or until doubled in size.
- In a small bowl, mix together ¼ cup of sugar and 2 teaspoons of cinnamon.
- Punch down the dough, then roll it into an 8×20 inch rectangle on a floured surface. Brush with beaten egg white and sprinkle with the cinnamon-sugar mixture.
- Roll the dough tightly into a log and place it seam-side down in a greased 9×5 inch loaf pan. Cover and let rise for 1 hour.
- Preheat oven to 350°F (177°C). Brush the top of the dough with melted butter.
- Bake for 35–45 minutes, covering with foil if browning too quickly. The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195–200°F (90–93°C).
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store at room temperature for up to 6 days or in the refrigerator for up to 10 days.
- Freeze for up to 3 months. Thaw at room temperature or warm before serving.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes