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.

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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Instructions

In a large bowl or stand mixer, combine warm milk, 1/4 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.

Notes

Add raisins or chopped walnuts to the swirl for extra texture.

Swap milk with half-and-half for a richer dough.

Try adding nutmeg or cardamom for extra spice.

Whole wheat flour works, though it results in a denser loaf.

Skipping the glaze makes it more breakfast-friendly; use cream cheese glaze for dessert-style.

Store tightly wrapped at room temperature for up to 3 days, or freeze individual slices for longer storage.

To reheat, microwave for 10–15 seconds or toast for a crisp edge.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 16g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg