A soft, homemade cinnamon swirl bread with rich cinnamon‑sugar layers rolled into the dough, yielding a sweet, fragrant loaf perfect for breakfast or snacks. This recipe makes one golden-brown loaf that’s as beautiful as it is delicious — a cozy classic I keep coming back to, especially on weekends.
Why You’ll Love This Recipe
I love how this cinnamon swirl bread fills my kitchen with the scent of warm spices and freshly baked dough. The dough is soft and fluffy with just the right amount of sweetness, and the cinnamon-sugar swirl inside adds an irresistible layer of flavor. It’s perfect toasted with a little butter or enjoyed as-is with coffee or tea. Plus, the process of rolling up the dough and seeing the swirls in every slice is so satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3/4 cup warm water (around 110 °F)
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2 1/4 tsp active dry yeast (one packet)
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1/2 cup warm milk (around 110 °F)
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1/3 cup sugar
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3 tbsp butter, melted
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1 egg, room temperature
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4 to 4 1/2 cups bread flour (all‑purpose can be used in a pinch)
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1 1/4 tsp cinnamon (for dough)
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1 tsp salt
For the filling:
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1/4 cup sugar
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1 tbsp cinnamon
Directions
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I start by placing the warm water in a mixing bowl, sprinkling the yeast over the top, and letting it sit for 5 to 10 minutes until the yeast dissolves.
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Then I beat in the warm milk, sugar, melted butter, and egg.
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I add 2 cups of flour and beat the mixture until it’s smooth.
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I gradually mix in the remaining flour along with salt and the 1 1/4 tsp of cinnamon, until the dough is smooth. I stop once the dough pulls away from the bowl and feels soft but not sticky.
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Switching to a dough hook, or using my hands, I knead the dough for about 5 minutes until it becomes elastic and springs back when pressed.
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I shape the dough into a smooth ball and place it in a buttered bowl, covering loosely to let it rise for 1 to 2 hours until it doubles in size.
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Once risen, I punch down the dough and knead it a few times on a lightly floured surface.
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I roll it into a rectangle about 9 × 20 inches, or even longer for extra swirls.
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In a small bowl, I mix the sugar and cinnamon for the filling and sprinkle it evenly over the dough.
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Starting at the narrow end, I roll the dough up tightly and pinch the seams to seal.
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I tuck the ends under and place the loaf into a buttered 9 × 5 × 3 inch pan.
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I cover it and let it rise again for about an hour, until it’s about an inch above the rim.
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I preheat the oven to 350 °F and bake the loaf for 30 to 40 minutes (35 minutes is just right for me), until it’s golden brown and sounds hollow when tapped.
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I let the loaf cool in the pan for 5 to 10 minutes, then transfer it to a rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf, which I slice into 12 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: About 40 minutes of active work, plus 3 hours of rise time.
Variations
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I sometimes add 1/2 cup of raisins over the cinnamon sugar filling before rolling to make cinnamon raisin bread.
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If I’m using all-purpose flour instead of bread flour, I know the texture will be a bit different with more visible gaps in the swirl, but it still tastes great.
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For an extra indulgent version, I drizzle a simple glaze of powdered sugar and milk over the cooled loaf.
storage/reheating
I keep the bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I wrap it tightly and freeze it for up to 2 months.
To reheat, I toast individual slices or warm them in the microwave for about 10 seconds. It brings back that fresh-baked softness and aroma.
FAQs
How do I know if my dough has risen enough?
I look for it to double in size. I also press it gently — if the indentation stays and doesn’t spring back quickly, it’s ready.
Can I make this dough the night before?
Yes, I sometimes let the dough rise in the fridge overnight after the first rise. I bring it to room temperature before rolling and shaping the loaf.
Why is my swirl separating from the bread?
That can happen if there’s too much flour or not enough kneading. I make sure to roll the dough tightly and seal the seams well.
Can I make mini loaves with this recipe?
Definitely. I divide the dough into smaller portions and bake them in mini loaf pans, reducing the bake time to 20–25 minutes.
What if I don’t have bread flour?
I use all-purpose flour as a substitute. The crumb will be a little softer and there might be slight gaps in the swirl, but it still works beautifully.
Conclusion
This cinnamon swirl bread is one of those comforting, homemade recipes I never get tired of making. The soft, tender crumb and fragrant cinnamon layers make every slice feel special, whether I’m having it warm for breakfast or as an afternoon snack. Once I mastered the swirl, I found myself reaching for this recipe again and again — and I think you’ll feel the same.
