There are few things as comforting as the smell of cinnamon drifting through your kitchen—and this Cinnamon Swirl Bread delivers on every cozy promise. With its tender crumb, buttery layers, and golden swirl of cinnamon sugar, it’s the kind of homemade sweet bread that turns any ordinary day into something a little special.
Whether you’re baking for a holiday morning, a lazy weekend brunch, or just need a break from banana bread, this soft cinnamon loaf is your answer. And don’t worry—it may look bakery-worthy, but it’s an easy baking recipe even beginners can handle.
Why You’ll Love This Cinnamon Swirl Bread
- Unbelievably soft: Thanks to a mix of milk and butter.
- Sweet but not too sweet: Perfect balance of cinnamon and sugar.
- Versatile: Delicious toasted, as French toast, or right out of the pan.
- Freezer-friendly: Make one now, save one for later.
Ingredients
Dough:
- 1/2 cup warm water (120 ml)
- 1/2 cup warm whole milk (120 ml)
- 2 1/4 tsp instant or active dry yeast (7 g)
- 1/4 cup granulated sugar, divided (50 g)
- 4 tbsp unsalted butter, softened (56 g)
- 3 cups bread flour, plus more as needed (390 g)
- 1 tsp salt
Swirl and Topping:
- 1 egg white, beaten
- 1/4 cup granulated sugar (50 g)
- 2 tsp ground cinnamon
- 1 tbsp melted unsalted butter (14 g)
Instructions
- Activate Yeast: In a mixing bowl, stir warm water, milk, yeast, and 2 tbsp sugar. Let it sit 5–10 minutes until foamy.
- Make Dough: Add remaining sugar, butter, 1 cup flour, and salt. Mix until mostly combined. Add a second cup of flour, mix again. Add the final cup of flour and knead until the dough pulls from the bowl sides.
- Knead: Continue kneading 8–10 minutes until soft and slightly tacky. Add flour 1 tbsp at a time if sticky. Use the windowpane test to check.
- First Rise: Transfer dough to a greased bowl, cover, and let rise 1.5–2 hours until doubled.
- Shape the Loaf: Grease a 9×5-inch loaf pan. Mix sugar and cinnamon for the swirl. Punch down dough and roll into an 8×20-inch rectangle.
- Roll & Fill: Brush dough with egg white, sprinkle with cinnamon sugar, leaving a 1-inch edge. Roll tightly into a log, place seam-side down in the pan.
- Second Rise: Let rise for 1 hour until loaf peaks 1 inch above pan.
- Bake: Preheat oven to 350°F (177°C), rack on lower shelf. Brush the top with melted butter. Bake 35–45 minutes. Cover with foil halfway if needed.
- Cool: Bread is done when it sounds hollow or hits 195–200°F internally. Cool 10 minutes in the pan, then move to a wire rack.
Pro Tips
- Milk matters: Whole milk gives the richest texture.
- Watch the rise: Don’t over-proof or the loaf might collapse.
- Don’t skimp on cinnamon: It’s the star of the show.
- Freeze it: Slice and freeze for easy toast later.
From My Oven to Yours
The first time I baked this loaf, my kids hovered by the oven like it was a new iPad. The scent of cinnamon and sugar is practically magnetic. Now, it’s a family tradition for slow Sunday mornings—with soft butter, maybe a little drizzle of honey, and lots of crumbs on the table.
What to Serve With It
- Toasted with butter and jam for breakfast
- As the base for a next-level French toast
- Alongside a cozy
For another classic, try my
How to Store
- Room Temp: Store in an airtight container up to 3 days.
- Freezer: Wrap in plastic and foil. Freeze up to 3 months.
- Reheat: Warm in toaster or 300°F oven for 5–10 minutes.
FAQs
Can I use all-purpose flour?
Yes, but bread flour gives it a chewier texture.
Is the swirl dry or gooey?
More tender than gooey, but still sweet and fragrant.
Can I add raisins or nuts?
Totally! Sprinkle them on before rolling.
How do I know when it’s done baking?
It should sound hollow when tapped or register 195–200°F internally.
Homemade Cinnamon Swirl Bread: A Soft, Sweet Loaf That Feels Like a Hug
- Total Time: 2 hours 45 minutes (including rising)
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Homemade Cinnamon Swirl Bread is soft, buttery, and swirled with sweet cinnamon sugar. It’s the kind of comforting, golden loaf that fills your kitchen with warm aromas and your mornings with joy. Whether toasted, used for French toast, or enjoyed as-is, this sweet bread brings bakery vibes to your home kitchen—no advanced skills required.
Ingredients
For the Dough:
-
1/2 cup warm water (120 ml)
-
1/2 cup warm whole milk (120 ml)
-
2 1/4 tsp instant or active dry yeast (7 g)
-
1/4 cup granulated sugar, divided (50 g)
-
4 tbsp unsalted butter, softened (56 g)
-
3 cups bread flour, plus more as needed (390 g)
-
1 tsp salt
For the Swirl and Topping:
-
1 egg white, beaten
-
1/4 cup granulated sugar (50 g)
-
2 tsp ground cinnamon
-
1 tbsp melted unsalted butter (14 g)
Instructions
-
Activate Yeast: In a large bowl, mix warm water, milk, yeast, and 2 tbsp sugar. Let sit 5–10 minutes until foamy.
-
Make Dough: Add remaining sugar, butter, 1 cup flour, and salt. Mix to combine. Gradually add the remaining flour until dough forms and pulls away from the bowl.
-
Knead: Knead dough for 8–10 minutes until soft and elastic. Add extra flour if sticky. Check with windowpane test.
-
First Rise: Place dough in a greased bowl. Cover and let rise for 1.5–2 hours until doubled.
-
Shape the Loaf: Punch down dough. Roll into an 8×20 inch rectangle. Brush with egg white and sprinkle with cinnamon sugar.
-
Roll: Tightly roll the dough into a log, seam-side down, and place in a greased 9×5 inch loaf pan.
-
Second Rise: Let rise 1 hour, until loaf peaks 1 inch above pan edge.
-
Bake: Preheat oven to 350°F (177°C). Brush top with melted butter. Bake 35–45 minutes, tent with foil halfway if browning too fast.
-
Cool: Cool in pan for 10 minutes, then transfer to wire rack.
Notes
Whole milk makes the bread extra tender.
Bread flour gives the best chewy crumb, but all-purpose works too.
Add raisins or chopped nuts before rolling for variation.
Store slices in the freezer and reheat as needed.
Internal temp should reach 195–200°F to ensure doneness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: American