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Cinnamon Swirl Bread

This cinnamon swirl bread is a soft, tender loaf with a beautifully marbled cinnamon filling inside. The process involves making a yeast-based dough, rolling it out, spreading a fragrant cinnamon-sugar mixture, and carefully creating a swirl before baking to achieve a visually appealing and aromatic treat. The final loaf boasts a golden crust with warm cinnamon ripples throughout, offering both visual delight and comforting flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 1
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ teaspoons active dry yeast ensure it's fresh and bubbly
  • 1 cup warm milk about 38°C (100°F)
  • ¼ cup granulated sugar
  • 4 cups bread flour
  • 2 large eggs at room temperature
  • ½ cup unsalted butter softened
  • ½ teaspoon salt
  • ¾ cup brown sugar dark preferred
  • 3 tablespoons ground cinnamon preferably Ceylon
  • 2 tablespoons melted butter for spreading on dough

Equipment

  • Large mixing bowl
  • Dough scraper
  • Rolling pin
  • Serrated knife
  • 9x5 inch loaf pan
  • Pastry brush
  • Wire cooling rack

Method
 

  1. Start by activating the yeast: combine warm milk, a teaspoon of sugar, and the yeast in a small bowl. Let sit for 5-8 minutes until bubbly and foamy—that's a good sign your yeast is active and ready to go.
  2. In a large mixing bowl, whisk together the bread flour, remaining sugar, and salt. Make a well in the center and pour in the activated yeast mixture, then add the eggs and softened butter.
  3. Mix everything together until the dough begins to come together; then knead on a lightly floured surface for about 8-10 minutes until smooth, elastic, and slightly tacky. This develops the gluten structure, giving the bread its chewy crumb.
  4. Shape the dough into a ball, place it in a greased bowl, and cover with a damp towel or plastic wrap. Let it rise in a warm spot for about 1.5 to 2 hours, until doubled in size and puffy—your kitchen will fill with a yeasty aroma.
  5. Meanwhile, prepare the cinnamon-sugar filling: in a small bowl, mix the cinnamon and brown sugar. Melt the butter in a separate bowl. Once the dough has doubled, punch it down gently and turn it out onto a floured surface.
  6. Roll the dough out into a large rectangle, about 30x40cm (12x16 inches). Spread the melted butter evenly over the surface, then sprinkle the cinnamon-sugar mixture generously on top, covering all the way to the edges.
  7. Starting from one long edge, carefully roll the dough tightly into a log, keeping it as even as possible. Pinch the seam to seal and tuck the ends under slightly to create a neat shape.
  8. Using a serrated knife, cut the rolled dough into 1.5-2 inch slices. Place these slices cut side up into a greased 9x5 inch loaf pan, fitting them snugly together—this helps form the beautiful swirl pattern as they rise.
  9. Cover the pan loosely and let the dough rise again for about 45-60 minutes until the slices are slightly puffed and touching each other—this final rise gives the bread its soft, airy texture.
  10. Preheat your oven to 180°C (350°F). Brush the top of the loaf with a little milk or beaten egg for a shiny, golden crust. Bake for 30-35 minutes until the crust is deep golden and crackly, and the house smells warm and sweet.
  11. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool for at least 15 minutes before slicing—this helps set the crumb and keeps the beautiful cinnamon swirls intact. Serve warm or at room temperature, perhaps with butter or honey.

Notes

For extra flavor, toast the cinnamon lightly before mixing. Use fresh yeast for a better rise. Make ahead by assembling the loaf the night before and refrigerating until ready to bake.