You’re about to learn how to make an irresistible homemade Cinnamon Swirl Bread. This soft, fluffy white bread is layered with a sweet cinnamon sugar filling that creates a beautiful swirl inside every slice. Whether you want a comforting breakfast treat, a snack with your afternoon tea, or a delicious base for French toast, this cinnamon bread recipe is sure to satisfy.
Why You’ll Love This Cinnamon Swirl Bread
There’s something magical about baking bread at home. It fills your kitchen with warm, cozy aromas and gives you a fresh loaf that’s far better than anything from the store. This Cinnamon Swirl Bread recipe is easy to follow and uses simple ingredients you probably already have in your pantry.
You’ll love the soft texture of the bread, which is slightly sweet but not overpowering, letting the cinnamon filling shine through. Plus, the beautiful spiral swirl adds a touch of elegance and makes it a perfect gift or centerpiece at breakfast or brunch.
Because you make it yourself, you control every ingredient. You can adjust the sweetness, swap in your favorite milk, or add raisins for extra texture and flavor.
Ingredients
For the Bread:
- 5 ½ to 6 cups (682-744g) all-purpose flour
- 3 tablespoons (38g) granulated sugar
- 2 packets (16g) rapid-rise yeast (such as Fleischmann’s® RapidRise®)
- 4 ½ teaspoons salt
- 1 ½ cups (355ml) warm water
- ½ cup (118ml) milk (any kind you prefer)
- 2 tablespoons (28g) butter, unsalted or salted
For the Filling:
- 1 tablespoon (14g) melted butter (unsalted or salted)
- ½ cup (100g) granulated sugar
- 1 tablespoon cinnamon
Directions
Step 1: Prepare Your Dough
Start by combining 2 cups (248g) of flour, sugar, yeast, and salt in the bowl of a stand mixer. Stir these dry ingredients together until blended. Next, warm your water, milk, and butter in a microwave-safe bowl, heating in 15-second increments. It should feel very warm but not hot (between 120° and 130°F). Add this warm liquid mixture to your dry ingredients.
Using a stand mixer fitted with a dough hook, beat the mixture on medium speed for about 2 minutes. Scrape down the bowl occasionally to ensure everything is well mixed.
Step 2: Add Flour and Knead
Add 1 cup (124g) more flour and beat on high speed for 2 minutes. Then, stir in just enough of the remaining flour until the dough forms a ball. Turn the dough out onto a lightly floured surface and knead by hand until it feels smooth and elastic. This usually takes about 6 to 8 minutes. You’ll know the dough is ready when it springs back when you press it lightly with two fingers.
Cover your dough with a towel and let it rest for 10 minutes.
Step 3: Roll and Fill
Cut the dough into two equal pieces. Roll each piece out into a rectangle about 12 inches by 7 inches. Brush each rectangle with the melted butter.
Mix the cinnamon and sugar together for your filling, then sprinkle this evenly over each piece of dough.
Step 4: Shape Your Loaves
Starting at the short edge, roll up each rectangle tightly into a log. Pinch the seams and ends to seal the dough well.
Place the dough seam-side down into two greased 8½ x 4½ inch loaf pans. Cover them with a towel and let them rise in a warm spot until doubled in size—this usually takes about 45 minutes.
Step 5: Bake
Preheat your oven to 400°F (200°C). Bake the loaves for 20 to 30 minutes, or until they are golden brown on top.
To remove the bread from the pans, run a knife gently around the edges, then invert the loaves onto a wire rack to cool completely.
How to Serve Cinnamon Swirl Bread
Once cooled, slice your cinnamon bread to your preferred thickness. The soft texture and the sweet cinnamon swirl make it delicious eaten plain, but you can also toast slices lightly for an extra crunch.
Try spreading butter, cream cheese, or your favorite nut butter on toasted slices. This bread also makes an amazing base for French toast or bread pudding.
Serve it with a cup of coffee, tea, or warm milk for a comforting breakfast or snack.
Expert Tips for Perfect Cinnamon Swirl Bread
- Temperature matters: Make sure your water and milk are warm, not hot, to activate the yeast without killing it. Use a thermometer if you can.
- Don’t add too much flour: Add just enough flour to form a ball. Too much flour will make the bread dense.
- Knead well: Kneading develops the gluten that gives the bread structure and that soft, chewy texture.
- Seal the seams tightly: When rolling the dough, pinch the edges well so the cinnamon filling doesn’t leak out while baking.
- Use rapid-rise yeast: This recipe relies on rapid-rise yeast for quick and reliable rising. Avoid active dry yeast unless you adjust rising times.
- Let the bread cool completely: This helps the crumb set and makes slicing cleaner.
How to Store Your Cinnamon Bread
Wrap your cooled cinnamon bread tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to two days.
If you want to keep it longer, slice and freeze the bread in a freezer bag for up to one month. When ready to eat, thaw slices overnight in the fridge or toast frozen slices directly.
Variations You Can Try
- Cinnamon Raisin Bread: Sprinkle 1 cup of raisins over the cinnamon sugar filling before rolling the dough.
- Add nuts: Toasted walnuts or pecans add crunch and flavor when sprinkled with the cinnamon sugar.
- Use whole milk or dairy alternatives: You can substitute any milk type — almond, oat, or soy milk work well.
- Make mini loaves or rolls: Divide dough into smaller portions for personal-sized breads or cinnamon rolls.
- Glaze topping: Brush the warm bread with a simple powdered sugar glaze for a sweet finish.
Frequently Asked Questions (FAQ)
Can I use active dry yeast instead of rapid-rise yeast?
This recipe is designed for rapid-rise yeast. If using active dry yeast, you’ll need to increase the rising time significantly and proof the yeast first.
Why is my bread dense and heavy?
Dense bread usually means too much flour was added or the dough wasn’t kneaded enough. Be careful to add only as much flour as needed to form a soft dough and knead well until elastic.
Can I make this recipe in a bread machine?
Yes, you can use bread machine yeast and follow the machine’s dough cycle. After the first rise, roll, fill, and shape the dough before the final rise and bake.
How long does homemade bread stay fresh?
Fresh homemade bread is best enjoyed within two days, as it lacks preservatives. Freezing extends its life up to a month.
Can I use a different type of flour?
All-purpose flour works best for this recipe. You can try bread flour for a chewier texture, but avoid whole wheat unless combined with all-purpose flour as it can affect the rise.
Cinnamon Swirl Bread
Equipment
- Stand Mixer
- Loaf Pans
- Rolling Pin
- Wire Rack
Ingredients
- 5.5-6 cups all-purpose flour (682-744g)
- 3 tbsp granulated sugar (38g)
- 2 packets rapid-rise yeast (16g)
- 4.5 tsp salt
- 1.5 cups warm water (355ml)
- 0.5 cup milk (any kind you prefer, 118ml)
- 2 tbsp butter unsalted or salted
- 1 tbsp melted butter (for filling, unsalted or salted)
- 0.5 cup granulated sugar (for filling, 100g)
- 1 tbsp cinnamon
Instructions
- Combine 2 cups of flour, sugar, yeast, and salt in a stand mixer bowl. Stir until blended.
- Warm the water, milk, and butter in a microwave-safe bowl until very warm (between 120° and 130°F).
- Add the warm liquid to the dry ingredients.
- Beat on medium speed for about 2 minutes. Scrape down the bowl to mix well.
- Add 1 cup more flour and beat on high speed for 2 minutes.
- Stir in enough remaining flour until the dough forms a ball. Turn out onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).
- Cover the dough with a towel and let it rest for 10 minutes.
- Cut the dough into two equal pieces. Roll each into a rectangle (12×7 inches) and brush with melted butter.
- Mix cinnamon and sugar for the filling, then sprinkle evenly over each piece of dough.
- Roll up each rectangle tightly into a log and pinch seams to seal.
- Place the dough seam-side down into greased loaf pans. Cover and let rise until doubled (about 45 minutes).
- Preheat oven to 400°F (200°C). Bake for 20-30 minutes until golden brown.
- Run a knife around the edges to release the loaves, then invert onto a wire rack to cool completely.
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