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Cinnamon Swirl Bread Recipe

Cinnamon Swirl Bread Recipe

Learn how to make the best homemade cinnamon swirl bread with this easy baking recipe. The secret to perfect swirls lies in chilling the dough briefly before rolling, allowing the butter-cinnamon filling to distribute evenly without leaking. This foolproof method creates beautiful, distinct layers that will impress everyone!
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot reveals a perfectly domed cinnamon swirl bread with a golden-brown crust, alongside a cross-section slice displaying mesmerizing amber spirals against a pillowy white backdrop. Soft natural light streams through a nearby window, highlighting the bread's delicate, feathery texture and glistening sugar crystals embedded within each swirl. The loaf rests on a distressed wooden cutting board, accompanied by a vintage butter knife and small ceramic dish of softened butter. A light dusting of cinnamon and scattered sugar granules surrounds the display, while wisps of steam suggest the bread was freshly sliced, releasing its intoxicating aroma of warm spices and caramelized sugar.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cinnamon Swirl Bread Recipe?

The key ingredients are bread flour, instant dry yeast, sugar, salt, butter, milk, eggs, and for the filling: soft butter, brown sugar, and ground cinnamon. Optional ingredients include nutmeg for enhanced flavour in the filling.

How to cook Cinnamon Swirl Bread Recipe at home?

Learn how to cook Cinnamon Swirl Bread by first activating yeast in warm milk, then kneading the dough until elastic. After the first rise, roll the dough into a rectangle, spread with butter and cinnamon-sugar, then roll into a log. After a second rise in a loaf tin, bake at 175°C for 40-45 minutes until golden brown and hollow-sounding when tapped.

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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Absolutely delicious and worth every minute of effort!", "name": "Rivals Bakery Versions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-10", "reviewBody": "My kids demolished this bread within minutes of it coming out of the oven! The swirls were perfect and the texture was amazing. This has become our new weekend breakfast tradition.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-05-05", "reviewBody": "I used the leftover bread to make French toast the next day and it was incredible! The cinnamon flavor was already built in. 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