Description
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.
Ingredients
- 3/4 cup warm water (around 110 °F)
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 cup warm milk (around 110 °F)
- 1/3 cup sugar
- 3 tbsp butter, melted
- 1 egg, room temperature
- 4 to 4 1/2 cups bread flour (all‑purpose can be used in a pinch)
- 1 1/4 tsp cinnamon (for dough)
- 1 tsp salt
- For the filling:
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- In a mixing bowl, place the warm water and sprinkle the yeast over the top. Stir gently and let stand for about 5 to 10 minutes until the yeast is dissolved.
- Beat in the warm milk, sugar, melted butter, and egg.
- Beat in 2 cups of flour until the mixture is smooth.
- Continue adding the remaining flour, plus salt and the 1 1/4 tsp cinnamon, a little at a time, mixing until the dough is smooth. (You might not need all the flour.)
- Switch to a dough hook (or knead by hand) and knead for about 5 minutes until the dough is elastic and springs back when pressed.
- Shape the dough into a smooth ball and place it in a lightly buttered bowl. Cover loosely (plastic wrap) and let rise for 1 to 2 hours, or until doubled in size.
- Punch down the dough and knead a few times on a lightly floured surface.
- Roll the dough into a rectangle about 9 × 20 inches (or as long as possible; the longer, the more swirls).
- In a small bowl, mix together 1/4 cup sugar and 1 tbsp cinnamon. Sprinkle this mixture evenly over the rolled‑out dough.
- Starting from the narrow end, roll up the dough tightly. Pinch the seam edges to seal.
- Tuck the ends slightly under and place the loaf into a buttered 9 × 5 × 3 inch loaf pan.
- Cover and let the loaf rise again for about an hour, or until the dough is about 1 inch above the rim of the pan.
- Preheat oven to 350 °F (about 175 °C). Bake for 30 to 40 minutes, until the loaf is golden brown and sounds hollow when tapped (about 35 minutes is ideal).
- Let the loaf cool in the pan for 5 to 10 minutes, then invert onto a cooling rack. Slice and serve (or cool fully before slicing). Store in an airtight container for up to 3 days.
Notes
- All‑purpose flour may be substituted for bread flour, but you may see small gaps between cinnamon swirl layers and a slightly different crumb.
- If the top is browning too fast during baking, tent it loosely with aluminum foil.
- The longer you roll out the dough (beyond 20 inches if possible), the more cinnamon swirls you’ll get.
- To check doneness, tap the top of the loaf — it should sound hollow.
- This recipe can be turned into cinnamon raisin bread by sprinkling about 1/2 cup raisins over the cinnamon sugar filling before rolling. (Reader suggestion) :contentReference[oaicite:0]{index=0}
Nutrition
- Serving Size: 1 slice
- Calories: 239 kcal
- Sugar: 10 g
- Sodium: 239 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 24 mg
