Description
This Cinnamon Swirl Bread recipe yields a soft, fluffy homemade loaf featuring a delicious cinnamon-sugar swirl throughout. Perfect for breakfast or as a sweet snack, it combines classic bread-making with a buttery cinnamon filling for an irresistible treat.
Ingredients
Dough Ingredients
- ¼ cup warm water
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
- ½ cup whole milk (room temperature)
- 4 tablespoons salted butter (melted and slightly cooled)
- ¼ cup granulated sugar
- 1 large egg (lightly beaten & room temperature)
- 1 teaspoon vanilla flavoring
- 2 ½ to 3 cups all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
Cinnamon Swirl Mixture
- ¾ cup light brown sugar (packed)
- 1 tablespoon ground cinnamon
- 4 tablespoons salted butter (melted)
Instructions
- Activate Yeast: In the bowl of a standing mixer fitted with the dough hook (or in a large bowl if mixing by hand), combine warm water, 1 teaspoon granulated sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: Add the room temperature milk, ¼ cup granulated sugar, melted butter, lightly beaten egg, and vanilla flavoring to the yeast mixture. Stir together to combine well.
- Add Flour and Spices: Incorporate 2 cups of all-purpose flour, sea salt, and ½ teaspoon cinnamon into the wet ingredients and stir until just combined. Gradually add the remaining flour, ¼ cup at a time, until a smooth, slightly tacky dough ball forms.
- First Rise: Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp towel and allow it to rise in a warm spot until it doubles in size, approximately 1 hour.
- Make Cinnamon Swirl Mixture: While the dough is rising, mix the ¾ cup light brown sugar and 1 tablespoon ground cinnamon in a small bowl. Melt the 4 tablespoons salted butter separately and set aside. Alternatively, blend the butter, brown sugar, and cinnamon entirely until uniform for easier spreading.
- Prepare Loaf Pan: Line a 9×5-inch loaf pan with parchment paper and grease with butter. Set aside.
- Roll Out Dough: Once the dough has doubled, place it onto a well-floured surface. Roll it out into an 18×9 inch rectangle about ¼ inch thick, ensuring it will fit the loaf pan when rolled.
- Apply Cinnamon Mixture: Brush the rolled dough evenly with the melted butter, then sprinkle the cinnamon sugar mixture on top. Alternatively, spread the combined butter, sugar, and cinnamon mixture evenly across the dough.
- Form the Roll: Starting from one 9-inch side, roll the dough tightly widthwise to create a 9-inch long roll. Transfer this seam-side down into the prepared loaf pan.
- Second Rise: Cover the loaf pan with a damp towel and let the dough rise again while you preheat your oven.
- Preheat Oven: Set the oven to 350°F (175°C) to preheat.
- Bake the Bread: Bake the cinnamon swirl bread for about 35 minutes or until the top is browned and the loaf sounds hollow when tapped with a wooden spoon. Check after 20 minutes and cover loosely with aluminum foil if the top is browning too quickly.
- Cool in Pan: Remove the bread from the oven and cool it in the pan on a wire rack for 20 to 30 minutes. Then, loosen the bread edges using a metal spatula or knife and transfer the loaf to a wire rack to cool completely.
- Slice and Serve: Make sure the bread is completely cool before slicing to maintain its shape and texture. Enjoy freshly or toasted with butter.
Notes
- Ensure all wet ingredients are at room temperature to promote even yeast activation and dough rising.
- To prevent the top from burning, cover with foil if browning too quickly during baking.
- The bread tastes best when fully cooled; slicing too early can cause the loaf to crumble.
- For a more intense cinnamon flavor, increase the cinnamon in the swirl mixture up to 2 tablespoons if desired.
- Use fresh yeast for best results; expired yeast may lead to poor rising.
- The loaf can be stored in an airtight container at room temperature for 2-3 days or frozen for longer storage.
