Cinnamon Swirl Bread
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This Cinnamon Swirl Bread is soft, fluffy and filled with cinnamon sugar! It’s easy to make and perfect for french toast!
This homemade Cinnamon Swirl Bread is 100 times better than anything you’ll buy at the grocery store! This recipe uses the same dough from my Homemade Sandwich Bread and is filled with a simple cinnamon sugar to create that gorgeous swirl. It’s easy to make, soft, delicious and absolutely perfect for french toast!
Ingredient Breakdown
Water – necessary for structure.
Milk – makes the bread flavorful and fluffy. Whole milk is best for baking.
Granulated sugar – feeds the yeast and tenderizes the bread.
Instant yeast – makes the dough rise much faster than active dry yeast.
Butter – adds flavor and tenderizes the bread.
Salt – enhances flavor.
All-purpose flour – gives the bread structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.
How To Make Cinnamon Swirl Bread
1. Heat the water and milk until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top. Once the yeast begins to bubble, whisk in the melted butter and salt.
2. Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl.
3. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
4. In a small bowl combine the granulated sugar and cinnamon. Set aside.
5. Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Evenly sprinkle the cinnamon sugar over the dough then roll into a log and place into a lightly greased 9×5 inch loaf pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
6. Bake the cinnamon swirl bread at 350°F for 30-35 minutes or until the internal temperature of the loaf reaches 190°F. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing. Store Cinnamon Swirl Bread in an airtight container at room temperature for up to 3 days or up to a week in the fridge.
Pro Tips For Cinnamon Swirl Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not overheat the water and milk or you’ll kill the yeast! Yeast dies at 140°F.
- It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.
Can You Freeze Cinnamon Swirl Bread?
Yes! To freeze this Cinnamon Swirl Bread simply wrap it in a tight layer of aluminum foil or plastic wrap then seal it tightly in a zip top bag. Store in the freezer for up to 2 months.
More Bread Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Cinnamon Swirl Bread
Equipment
- stand mixer
- 9×5 inch loaf pan
Ingredients
Bread Dough
- 120 g (1/2 cup) water, 110°F
- 120 g (1/2 cup) milk, 110°F
- 6 g (2 tsp) instant yeast
- 25 g (2 tbsp) granulated sugar
- 14 g (1 tbsp) unsalted butter, melted
- 1 tsp salt
- 360 g (3 cups) all-purpose flour
Cinnamon Sugar
- 50 g (1/4 cup) granulated sugar
- 2 tsp cinnamon
Instructions
- Heat the water and milk until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top. Once the yeast begins to bubble, whisk in the melted butter and salt.
- Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl.
- Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
- In a small bowl combine the granulated sugar and cinnamon. Set aside.
- Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Evenly sprinkle the cinnamon sugar over the dough then roll into a log and place into a lightly greased 9×5 inch loaf pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
- Bake the cinnamon swirl bread for 30-35 minutes or until the internal temperature of the loaf reaches 190°F. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Cinnamon Swirl Bread in an airtight container at room temperature for up to 3 days or up to a week in the fridge.
Perfect recipe. Will be adding it to Christmas breakfast this year!
Thanks Lori! I’m so glad!!