Name: Cinnamon Swirl Bread
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup warm milk (about 110°F); 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast (1 packet); 1/4 cup melted butter; 1 large egg; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/3 cup granulated sugar (for swirl); 1/3 cup brown sugar, packed (for swirl); 1 tablespoon ground cinnamon (for swirl); 2 tablespoons unsalted butter, softened (for swirl); 1/2 cup powdered sugar (optional glaze); 1 tablespoon milk or cream (optional glaze); 1/4 teaspoon vanilla extract (optional glaze)

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A soft and fluffy homemade cinnamon swirl bread, this loaf is everything I want in a cozy baked treat. It has that classic ribbon of cinnamon-sugar goodness spiraled through the center, filling every bite with warmth and sweetness. Whether I slice it for breakfast or save it for an afternoon pick-me-up, this bread never lasts long in my kitchen.

Cinnamon Swirl Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup warm milk (about 110°F)

¼ cup granulated sugar

2 ¼ teaspoons active dry yeast (1 packet)

¼ cup melted butter

1 large egg

3 cups all-purpose flour

½ teaspoon salt

For the Cinnamon Swirl:

⅓ cup granulated sugar

⅓ cup brown sugar, packed

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, softened

Optional Glaze:

½ cup powdered sugar

1 tablespoon milk or cream

¼ teaspoon vanilla extract

Directions

I start by combining warm milk, sugar, and yeast in a large bowl or stand mixer. After letting it sit for 5–10 minutes, it gets foamy and active.

I add melted butter and egg to the mixture, stirring until blended.

Then I gradually add the flour and salt, mixing until a soft dough forms. I knead it for about 6–8 minutes until it becomes smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

While the dough rises, I mix the granulated sugar, brown sugar, and cinnamon for the swirl in a small bowl.

Once the dough is ready, I punch it down and roll it into a 9x18 inch rectangle on a floured surface.

I spread softened butter across the dough and sprinkle the cinnamon-sugar mix evenly over it.

Starting from the short end, I roll the dough up tightly and pinch the seam to seal it.

I place the rolled dough seam-side down into a greased 9x5 inch loaf pan. After covering it again, I let it rise for 30–40 minutes.

I preheat the oven to 350°F (175°C) and bake the loaf for 30–35 minutes, until golden and hollow-sounding when tapped.

After letting it cool in the pan for 10 minutes, I move it to a wire rack to cool completely.

If I want extra sweetness, I whisk together the glaze ingredients and drizzle it over the cooled bread.

Servings and timing

Servings: 10 slices

Prep Time: 20 minutes

Rising Time: 1 hour 40 minutes (combined)

Cook Time: 35 minutes

Total Time: 1 hour 55 minutes

Calories per slice: 240 kcal

Variations

I sometimes add raisins or chopped walnuts to the cinnamon-sugar filling for texture.

For a richer dough, I swap in half-and-half instead of milk.

If I’m feeling festive, I sprinkle a bit of nutmeg or cardamom into the cinnamon swirl for extra spice.

I’ve even made this with whole wheat flour—it comes out a bit denser but still delicious.

Skipping the glaze makes it more breakfast-friendly, while adding a cream cheese glaze makes it dessert-worthy.

Storage/Reheating

I keep the bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices wrapped in foil and stored in a zip-top bag—easy to grab and toast when I need a quick treat.

To reheat, I warm a slice in the microwave for about 10–15 seconds or toast it lightly for a crisp edge and warm center.

FAQs

How do I know when the dough has risen enough?

I look for it to double in size and gently spring back when pressed. If it leaves an indent, it’s ready.

Can I use instant yeast instead of active dry yeast?

Yes, I substitute it 1:1 and skip the proofing step—just mix it straight into the flour.

What if I don’t have a stand mixer?

No problem—I knead the dough by hand on a floured surface for about 10 minutes. It’s a good workout!

Why did my swirl separate from the bread?

This sometimes happens if the dough is too dry or the roll is too loose. I make sure to roll it tight and seal the edges well.

Can I make this dough ahead of time?

Yes! I often make the dough the night before and let it rise in the fridge overnight. In the morning, I roll, fill, and bake it fresh.

Conclusion

This cinnamon swirl bread is pure comfort in loaf form. I love how it fills the kitchen with a warm, spiced aroma, and every slice brings that perfect balance of soft bread and sweet swirl. Whether I’m sharing it with family or keeping it all to myself (I won’t judge!), it’s one of my favorite go-to bakes for chilly mornings or cozy afternoons.

📖 Recipe:

Cinnamon Swirl Bread

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Author: Cheryl
Total Time: 1 hour 55 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A soft, fluffy homemade cinnamon swirl bread with a classic ribbon of cinnamon-sugar spiraled through the center. Perfect for breakfast, brunch, or a cozy afternoon treat.

Instructions

In a large bowl or stand mixer, combine warm milk, ¼ cup sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add melted butter and egg, stirring to combine.
Gradually mix in flour and salt until a soft dough forms.
Knead dough for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
Meanwhile, mix granulated sugar, brown sugar, and cinnamon in a small bowl for the swirl.
Punch down risen dough and roll into a 9x18 inch rectangle on a floured surface.
Spread softened butter over the dough and sprinkle cinnamon-sugar mixture evenly.
Roll the dough tightly from the short end and pinch the seam to seal.
Place in a greased 9x5 inch loaf pan, seam-side down. Cover and let rise for 30–40 minutes.
Preheat oven to 350°F (175°C). Bake the loaf for 30–35 minutes until golden brown and hollow-sounding when tapped.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together glaze ingredients and drizzle over the cooled loaf.