Go Back

Homemade Cinnamon Swirl Bread

This cinnamon swirl bread is made by mixing a soft dough with active dry yeast, then rolling it out and spreading a cinnamon-sugar filling before rolling and baking. The final loaf boasts a tender, fluffy crumb with beautiful marbled cinnamon pockets, filling the house with warm, spicy aromas. Its rustic, swirled appearance makes every slice a little piece of comfort and artistry.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast about one packet
  • 0.25 cup warm milk around 38°C/100°F
  • 1 tsp sugar for proofing yeast
  • 3 cups unbleached all-purpose flour less gluten for tenderness
  • 0.25 cup granulated sugar for dough
  • 0.5 tsp salt
  • 0.25 cup unsalted butter melted
  • 0.5 cup whole milk for richness
  • 1/2 cup brown sugar packed
  • 2 tbsp ground cinnamon preferably freshly ground
  • 2 tbsp unsalted butter softened, for filling

Equipment

  • Large mixing bowl
  • Rolling pin
  • Sharp knife
  • Loaf pan (9x5 inch)
  • Damp towel or plastic wrap
  • Wire rack

Method
 

  1. In a small bowl, combine the yeast, warm milk, and 1 teaspoon sugar. Let it sit for about 5-10 minutes until bubbly and fragrant — this ensures your yeast is active and ready to leaven the dough.
  2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the melted butter, warm milk, and the bubbly yeast mixture. Stir with a spoon until a shaggy dough begins to form.
  3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic — it should feel soft but not sticky. If it’s too sticky, sprinkle with a little more flour.
  4. Place the kneaded dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size — you’ll notice it’s puffed up and slightly jiggly when ready.
  5. While the dough rises, prepare the cinnamon filling by mixing the brown sugar, cinnamon, and softened butter until well combined into a spreadable paste.
  6. Once risen, punch down the dough gently to release excess air, then roll it out on a floured surface into a large rectangle about 12x16 inches — keep it even and smooth.
  7. Spread the cinnamon sugar mixture evenly over the surface of the dough, leaving a 1-inch border on the long sides. Use the back of a spoon or spatula to ensure an even layer.
  8. Starting from a long edge, tightly roll the dough into a log or cylinder, sealing the seam with a gentle pinch. Slice into 1-inch thick rounds if you prefer individual rolls, or shape it as a single log to fit into your loaf pan.
  9. Place the rolled dough into a greased 9x5 inch loaf pan, spiral side up if rolled. Cover loosely and let it rise again in a warm spot for about 45 minutes, until slightly puffed and risen above the pan edges.
  10. Preheat your oven to 180°C (350°F). Bake the bread for 30-35 minutes until golden brown on top, and the house smells irresistibly spicy and sweet. The bread should sound hollow when tapped.
  11. Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm or at room temperature to reveal the beautiful cinnamon marbling and enjoy the comforting aroma and tender crumb.

Notes

For an extra shiny crust, brush the top with melted butter immediately after baking. Refrigerate leftovers in an airtight container for up to 5 days or freeze for longer storage. Reheat slices gently in the microwave or oven before serving.