Cinnamon Swirl Bread Recipe
Tender, buttery bread with hypnotic swirls of warm cinnamon-sugar that permeates every bite, creating a heavenly aroma and perfect balance of sweetness and spice.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (strong white flour)</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">300ml warm milk (around 38°C)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">75g unsalted butter, very soft</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">2 tablespoons ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg (optional)</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm × 13cm (9" × 5") loaf pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small saucepan, warm the milk until it reaches about 38°C (100°F) – it should feel warm to the touch but not hot. The ideal temperature activates the yeast without killing it. Pour into the bowl of your stand mixer.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the yeast and 1 tablespoon of the measured sugar to the warm milk. Stir gently and let it sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will give your bread a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the remaining sugar, egg, softened butter, salt, and about half the flour to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Gradually add the remaining flour and knead on medium speed for 6-8 minutes. The dough should clear the sides of the bowl but still be slightly tacky to touch – this slight stickiness is essential for a tender crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The slow rise develops flavor through fermentation and creates a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your filling by mixing the brown sugar and cinnamon (and nutmeg if using) in a small bowl. Prepare your loaf pan by lining with parchment paper, leaving some overhang on the long sides to help with removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, gently punch it down to release air bubbles. Turn out onto a lightly floured surface and roll into a rectangle approximately 30cm × 45cm (12" × 18"). The thin, even layer will create more swirl layers in your finished loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the softened butter evenly over the dough, leaving a 2cm border along one long edge. The butter acts as both flavor and "glue" for your filling. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, gently pressing it into the butter to prevent it from falling out during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal. The tighter your roll, the more defined your swirls will be. For cleaner slices, chill the log for 10 minutes in the refrigerator to firm up the filling slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the log seam-side down in your prepared loaf pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 45-60 minutes, until the dough rises about 2.5cm above the rim of the pan. This second rise is crucial for creating a light, airy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 175°C (350°F) about 20 minutes before baking. When the dough has finished its second rise, gently brush the top with the egg wash for a glossy, golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 40-45 minutes until deeply golden brown. If the top browns too quickly, tent with foil after about 25 minutes. The bread is done when it registers 88-93°C (190-200°F) on an instant-read thermometer inserted into the center, or when it sounds hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack. Let cool for at least 30 minutes before slicing – this cooling period allows the crumb structure to set and prevents the swirls from smearing when cut. When slicing, use a serrated knife with a gentle sawing motion to maintain the beautiful swirl pattern.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my homemade cinnamon bread have gaps between the swirls?
Gaps form when air gets trapped during rolling or when the filling melts and separates during baking. To prevent this, ensure your dough is rolled very tightly, and consider chilling the filled dough briefly before the final rise to stabilize the butter in the filling.
How do I achieve perfectly defined swirls in my cinnamon bread?
For distinct swirls, roll your dough into a thin, even rectangle, spread the filling to the edges (leaving one border clean), roll tightly, and chill the log briefly before its final rise. Using brown sugar rather than granulated sugar also helps create more defined layers.
Can I make cinnamon swirl bread without a stand mixer?
Yes! While a stand mixer makes kneading easier, you can mix the ingredients with a wooden spoon until combined, then knead by hand on a floured surface for 8-10 minutes until smooth and elastic. The texture might be slightly different but still delicious.
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