Homemade Cinnamon Swirl Bread

If comfort had a scent, it would be freshly baked Cinnamon Swirl Bread. This classic loaf is soft, fluffy, and loaded with a gooey cinnamon-sugar spiral that melts into the dough as it bakes. Toast it for breakfast, slather it with butter, or enjoy a warm slice straight from the oven—every bite is pure nostalgic bliss.

Whether you’re baking for your family, friends, or just for yourself (we don’t blame you), this bread is cozy, homey, and oh-so-satisfying.

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Why You’ll Love This Recipe

• Soft, Pillowy Texture – Buttery, tender, and perfect for slicing
• Cinnamon-Sugar Swirl – Sweet and spiced with every bite
• Versatile & Fun – Perfect as-is, or turned into French toast
• Freezer-Friendly – Make now, enjoy later
• Beginner-Friendly – No bread machine required!

Ingredients You’ll Need

For the Dough:

• 1 cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• ¾ tsp salt
• 3 to 3½ cups all-purpose flour

For the Cinnamon Swirl:

• ⅓ cup brown sugar
• 1½ tbsp ground cinnamon
• 2 tbsp melted butter

Tools You’ll Need

• Large mixing bowl
• Dough hook (or your hands!)
• Rolling pin
• 9×5-inch loaf pan
• Pastry brush
• Kitchen towel
• Wire cooling rack

Step-by-Step Instructions

1. Proof the Yeast

In a large bowl, stir warm milk and sugar together. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy.

2. Mix the Dough

Add egg, melted butter, and salt to the bowl. Mix well. Gradually add flour until a soft dough forms. Knead until smooth (about 8–10 minutes).

3. First Rise

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled in size.

4. Make the Filling

Mix brown sugar and cinnamon in a small bowl. Set aside.

5. Roll & Fill

Punch down the dough and roll it into a 9×14-inch rectangle. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.

6. Shape the Loaf

Roll tightly from the short end into a log. Pinch the seam closed and place seam-side down in a greased loaf pan.

7. Second Rise

Cover and let rise again for 30–45 minutes until puffy.

8. Bake

Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until golden brown and hollow-sounding when tapped.

9. Cool & Slice

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (if you can wait!).

Tips for Success

• Tight Swirl = beautiful cinnamon ribbons—roll the dough firmly.
• Use a thermometer to check milk temp (too hot can kill the yeast).
• Cool before slicing to prevent tearing and smudging the swirl.
• Add-ins welcome: chopped nuts, raisins, or a touch of vanilla.

Serving Suggestions

• Toasted with butter or honey
• Made into decadent French toast
• With coffee for a cozy breakfast
• Turned into cinnamon swirl bread pudding

Storage & Freezing

Room Temp: Wrap in foil or plastic wrap. Lasts 3–4 days.
Freezer: Freeze whole loaf or individual slices tightly wrapped for up to 2 months.
To Reheat: Toast slices or microwave briefly for that warm, gooey vibe.

FAQ

Can I make this ahead?
Yes! Let the shaped dough rise overnight in the fridge, then bake in the morning.

Can I use instant yeast?
You sure can. Skip the proofing step and mix everything together.

Can I double the recipe?
Absolutely—bake one now, freeze one for later!

Prep Time: 25 minutes (plus rise time)

Cook Time: 35 minutes

Cuisine: Classic American

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