Cinnamon Swirl Bread

Cinnamon swirl bread is a soft, fluffy loaf with a ribbon of sweet cinnamon sugar spiraling through the center. I love how every slice is fragrant, buttery, and just sweet enough to enjoy plain, toasted, or slathered with butter. It’s one of my go-to bakes when I want something cozy and comforting in the oven.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nostalgic, and incredibly satisfying. The bread rises beautifully and bakes up golden, with the cinnamon swirl creating a beautiful visual and flavor in every slice. It makes a perfect breakfast, snack, or even dessert. And it freezes well, so I always make extra when I can.

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

• Unsalted butter (softened)

• Salt

• Egg

For the cinnamon swirl:

• Brown sugar

• Ground cinnamon

• Unsalted butter (softened)

Optional glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

Directions

1. I warm the milk and mix it with yeast and sugar, letting 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, then place it in a greased bowl, cover it, and let it rise for about 1 hour, or until doubled in size.

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

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

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

7. I place the loaf seam-side down in a greased 9×5-inch pan, cover it, and let it rise for another 30–45 minutes.

8. I preheat the oven to 350°F (175°C) and bake for 35–40 minutes, or until golden and the loaf sounds hollow when tapped.

9. I let it cool in the pan for 10 minutes before transferring to a wire rack. If using glaze, I drizzle it over the cooled loaf.

Servings and timing

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

Variations

Sometimes I add raisins or chopped walnuts to the swirl for extra flavor and texture. For a sweeter version, I brush the loaf with melted butter and cinnamon sugar before baking. If I want a softer crust, I brush the top with butter right after it comes out of the oven.

Storage/Reheating

I store the 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 and toast to serve.

FAQs

Can I use instant yeast?

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

Why did the swirl separate?

The dough may have been rolled too loosely or the filling too thick. I roll tightly and avoid overfilling to prevent gaps.

Can I make this as rolls?

Absolutely. I roll the dough into a rectangle, add the filling, then slice and place into a pan like cinnamon rolls. I reduce the baking time to about 25–30 minutes.

What’s the best way to slice it?

I let it cool completely and use a serrated knife to get clean, even slices.

Can I make it dairy-free?

Yes, I substitute plant-based milk and vegan butter without any issues.

Conclusion

Cinnamon swirl bread is soft, sweet, and swirled with comforting spice that makes every bite a treat. I love how easy it is to bake and how versatile it is for serving. Whether I’m enjoying it fresh from the oven, toasted with butter, or packed up for later, this bread is always a cozy favorite in my kitchen.