Cinnamon Bread

Cinnamon bread is a soft, sweet loaf swirled with a ribbon of warm cinnamon sugar. It’s the kind of comforting bake I love to make when the kitchen needs to smell like a hug. Whether I enjoy it toasted with butter or as a lightly glazed treat, every slice is tender, aromatic, and just the right amount of indulgent.

Why You’ll Love This Recipe

I love this bread because it’s the perfect balance of simplicity and sweetness. It’s soft, buttery, and filled with a swirl that bakes into beautiful spirals of cinnamon goodness. It’s easy to make with basic ingredients and versatile enough for breakfast, snacks, or dessert. Plus, it freezes well—so I always keep a loaf on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour or bread flour

• Warm milk

• Active dry or instant yeast

• Granulated sugar

• Salt

• Unsalted butter (softened)

• Egg

For the cinnamon swirl:

• Brown sugar

• Ground cinnamon

• Unsalted butter (softened)

Optional glaze:

• Powdered sugar

• Milk

• Vanilla extract

Directions

1. I warm the milk until it’s just slightly hot to the touch and mix it with yeast and sugar. I let it sit for 5–10 minutes until foamy.

2. I stir in the egg, salt, and butter, then gradually add the flour until a soft dough forms.

3. I knead the dough for about 8–10 minutes until smooth and elastic, then place it in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.

4. While the dough rises, I mix the brown sugar and cinnamon for the filling.

5. Once risen, I roll the dough out into a rectangle on a lightly floured surface. I spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly.

6. I roll the dough tightly from the short end and pinch the seam to seal.

7. I place the rolled dough into a greased 9×5-inch loaf pan, cover it, and let it rise again for 30–45 minutes.

8. I preheat the oven to 350°F (175°C) and bake the bread for 35–40 minutes, or until golden and cooked through.

9. I cool it in the pan for 10 minutes, then transfer to a wire rack. If using, I drizzle with glaze once slightly cooled.

Servings and timing

This recipe makes 1 loaf (about 10–12 slices). It takes 20 minutes to prep, 1½ to 2 hours to rise, and 35–40 minutes to bake.

Variations

Sometimes I add raisins or chopped nuts to the filling for extra texture. I’ve also made a cream cheese glaze or used a mix of cinnamon and cardamom for a spiced twist. For a richer version, I use a brioche-style dough or swap the milk for buttermilk.

Storage/Reheating

I store cinnamon bread wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, I toast slices or microwave for 10–15 seconds. It also freezes well—either whole or sliced—wrapped tightly in plastic and foil. I thaw at room temperature or warm slices straight from the freezer.

FAQs

Can I use instant yeast?

Yes, instant yeast works just as well. I skip the proofing step and mix it right into the dry ingredients.

Why did my swirl separate?

If the filling layer is too thick or the dough isn’t rolled tightly enough, the swirl may gap. I roll it snugly and don’t overload with filling.

Can I make this without a mixer?

Absolutely. I knead the dough by hand for about 10 minutes until smooth and stretchy.

Can I double the recipe?

Yes, I double all the ingredients and divide the dough between two loaf pans. The baking time stays about the same.

What’s the best way to slice it cleanly?

I let the bread cool completely before slicing and use a serrated knife for even, smooth cuts.

Conclusion

Cinnamon bread is the kind of cozy, classic bake that never goes out of style. I love how easy it is to make, how comforting it tastes, and how beautifully it fills my kitchen with warm spice. Whether fresh out of the oven or toasted the next day, this loaf is a guaranteed feel-good favorite.