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–+ servings
Cinnamon Swirl Bread

Cinnamon Swirl Bread

This warm, fluffy cinnamon swirl bread is made with a rich dough that’s filled with a sweet, cinnamon-sugar mixture, creating a delicious swirl throughout the loaf.
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 1 Loaf

Ingredients
  

Bread

  • 1 cup warm milk
  • 5 Tbsp salted butter melted* see note
  • 3 Tbsp sugar
  • 2 large eggs
  • 2 ¼ instant yeast *see note
  • 3 ½ - 4 ½ cups bread flour *see note
  • ¾ tsp salt

Cinnamon Swirl

  • 3 Tbsp salted butter melted
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp flour bread flour or all purpose

Egg Wash

  • 1 large egg
  • 1 Tbsp water

Instructions
 

Bread

  • In the bowl of a stand mixer combine the warm milk, butter, sugar, eggs, and yeast. Mix lightly with a fork. Add 3 ½ cups flour and the salt and attach the bread hook. Knead the dough for about 5 minutes. If the dough is super sticky add more flour, about ¼ cup at a time until the dough pulls away from the sides and is smooth. The dough should be very slightly sticky but stick to itself more than to your fingers or the bowl. Cover the bowl with plastic wrap and place in a warm place until doubled in size, about 1-2 hours, depending on the temperature.

Cinnamon Swirl Filling

  • When the dough is almost risen, make the cinnamon swirl filling.
  • In a small mixing bowl, using a fork, mix the butter, sugar, brown sugar, cinnamon, and flour.
  • Punch the dough down lightly and roll into a roughly 9x15 inch rectangle. The dough should not stick to the counter but if it does, lightly sprinkle it with flour. Spread or sprinkle the filling over the dough, leaving about 1 inch without filling along the edges of the long sides and the side you end with. Roll up like you would a cinnamon roll into a tight log from short end to short end. Pinch the ends together to seal. This will help prevent the filling from oozing out during baking.
  • Spray a 9x5 inch metal baking pan (*see note) with cooking spray and place the log inside. Preheat the oven to 350°F. Loosely cover with lightly greased plastic wrap and let sit until it’s risen to about 1-inch above the rim.

Egg Wash

  • Whisk together the egg and water until fully combined.
  • Brush the egg wash over the top of the bread gently and bake for about 45-50 minutes until the top is golden brown. The center of the bread should read about 185°F when it’s done.
  • Remove from oven and let cool in the pan on a wire cooling rack before slicing.

Notes

  • If you use unsalted butter, add an additional ¼ teaspoon salt to the dough and a small pinch to the filling.
  • You can use dry active yeast instead. If you do, activate the yeast in the milk and before starting the recipe. 
  • Use room temperature eggs for best results. 
  • Yeast breads require different amounts of flour depending on a lot of factors like climate and humidity. Start with 3 ½ cups and add ¼ cup more at a time until the bread clears the side of the mixer bowl. 
  • If you use a glass pan reduce the baking temperature to 325 and increase the baking time about 10-15 minutes longer.
  • If your bread gets brown too fast, tent lightly with foil  during the last 10-15 minutes of baking. 
  • If you want cinnamon raisin bread, sprinkle about ¼-⅓ cup raisins over the cinnamon mixture before rolling. 
  • If the top of your bread gets too brown before it’s fully baked, lightly tent with foil. 
Storage:
  • Store in an airtight container or zipper bag at room temperature for up to 3 days. 
  • Freeze sliced pieces in a freezer bag for up to 2 months. 
  • This bread is delicious toasted with cinnamon sugar or even made into French toast!
Keyword Bread
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