There’s something magical about the smell of fresh bread baking in the oven, but Homemade Cinnamon Swirl Bread takes it to a whole new level. Imagine a warm loaf with a golden crust and a gooey, cinnamon-sugar swirl that practically melts in your mouth. This bread isn’t just a treat; it’s a hug in food form. Whether you’re enjoying it toasted with butter or as a sweet breakfast companion, this recipe is the ultimate comfort food.

In this guide, we’ll walk you through the process step-by-step, ensuring even first-time bakers can achieve a bakery-worthy loaf. With simple ingredients you probably already have in your pantry, you’ll be amazed at how easy it is to create this showstopper. Plus, we’ll share tips for storing, reheating, and even customizing your bread. Get ready to make your kitchen smell like heaven.

What Makes This Homemade Cinnamon Swirl Bread Special?

Soft and Fluffy Texture: The perfect balance of a tender crumb with a slightly chewy crust.
Rich Cinnamon Swirl: A generous layer of cinnamon sugar that melts into the dough for a gooey, flavorful center.
Easy for Beginners: No fancy equipment needed — just basic baking tools.
Versatile Usage: Enjoy it as breakfast, dessert, or a sweet snack.
Make-Ahead Friendly: The dough can be prepped the night before and baked fresh in the morning.

Ingredient Notes

All-Purpose Flour: Provides the structure and softness needed for a perfect bread loaf. (Substitution: Bread flour for extra chewiness)
Active Dry Yeast: Helps the dough rise. (Instant yeast works too, but adjust the rising time)
Milk: Adds moisture and richness. (Use whole milk for best results, or almond milk for dairy-free)
Butter: Gives richness to the dough and the cinnamon swirl.
Granulated Sugar: Sweetens the dough and the cinnamon filling.
Brown Sugar: Adds a deeper, molasses-like sweetness to the swirl.
Cinnamon: The star of the show, offering warmth and flavor.
Salt: Enhances all other flavors.
Egg: Adds structure and moisture to the dough.

How to Make Homemade Cinnamon Swirl Bread

1. Prepare the Dough

Warm the milk to 110°F (43°C) and mix with yeast and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
In a large bowl, combine flour, salt, remaining sugar, egg, and melted butter. Pour in the yeast mixture.
Knead the dough (by hand or mixer) for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.

2. Create the Cinnamon Swirl

Roll the dough into a rectangle (about 9×12 inches).
Spread softened butter evenly over the surface.
Mix brown sugar and cinnamon; sprinkle generously over the buttered dough.

3. Roll and Shape the Loaf

Roll the dough tightly from the short end.
Pinch the seam closed and tuck the ends under.
Place in a greased 9×5-inch loaf pan.

4. Second Rise and Bake

Cover and let rise for another 30-45 minutes until puffy.
Preheat the oven to 350°F (175°C).
Bake for 35-40 minutes or until the top is golden brown.
Let cool for 10 minutes before removing from the pan.

Storage Options

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps well for up to 1 week in the fridge.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.
Reheating: Toast slices for a warm, fresh-out-of-the-oven taste.

Variations and Substitutions

Raisin Cinnamon Bread: Add 1/2 cup of raisins to the filling.
Nutty Twist: Include chopped walnuts or pecans in the swirl.
Gluten-Free Version: Use a 1:1 gluten-free baking flour.
Vegan Option: Substitute milk with almond milk and butter with coconut oil.
Seasonal Flavors: Try pumpkin spice or apple pie spice for a fall twist.

Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast?

Yes, but reduce the rise time by about 20%.

2. How do I know when the bread is done baking?

The internal temperature should read 190°F (88°C) when done.

3. Why did my bread sink in the middle?

This often happens if the dough is underbaked or over-proofed.

4. Can I make this ahead of time?

Yes, you can refrigerate the dough overnight and bake it the next day.

5. What is the best way to reheat leftover bread?

Toast it lightly or warm it in the oven at 300°F (150°C) for 10 minutes.

6. Can I double the recipe?

Absolutely! Just use two loaf pans and adjust baking time slightly.

Conclusion

Homemade Cinnamon Swirl Bread is the perfect blend of warmth and sweetness, ideal for breakfast, brunch, or a comforting snack. With its soft texture and rich cinnamon swirl, it feels like a warm hug on a plate. We hope this guide inspires you to roll up your sleeves and get baking. Don’t forget to share your results and tag us!

Homemade Cinnamon Swirl Bread

Author: Sofia
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 loaf (8 servings) 1x

Print Recipe

Description

Soft, sweet, and perfectly swirled with cinnamon sugar, this Homemade Cinnamon Swirl Bread is the ultimate comfort treat. Enjoy it toasted with butter for breakfast or as a delightful snack.

Ingredients

Scale

3 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast
1 cup warm milk (110°F)
4 tbsp unsalted butter, melted
1 large egg
1/4 cup granulated sugar
1 tsp salt
1/3 cup brown sugar
2 tbsp cinnamon
2 tbsp softened butter (for filling)

Instructions

Prepare Dough: Activate yeast with warm milk and 1 tbsp sugar until foamy. Combine flour, salt, sugar, egg, melted butter, and yeast mixture. Knead until smooth. Let rise 1-2 hours until doubled.
Create Swirl: Roll dough into a rectangle. Spread softened butter, sprinkle brown sugar mixed with cinnamon.
Shape Loaf: Roll dough tightly, seal the seam, place in a greased loaf pan.
Second Rise: Let rise 30-45 minutes until puffy. Preheat oven to 350°F.
Bake: Bake for 35-40 minutes until golden brown. Cool before slicing.

Notes

Overnight Option: Let the dough rise overnight in the fridge for fresh morning baking.
Add-Ins: Mix raisins or nuts for extra texture.

Nutrition

Calories: 280
Sugar: 14g
Fat: 9g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g