There’s something wonderfully nostalgic about slicing into a warm, golden loaf of bread—especially when that slice reveals a mesmerizing cinnamon sugar swirl. This homemade Cinnamon Swirl Bread recipe is everything you love about comforting, nostalgic baking. From its golden crust to the mesmerizing cinnamon sugar spiral inside, this Cinnamon Swirl Bread will become your go-to treat for breakfast, brunch, or snacking.
I’ll be honest—yeast used to intimidate me. But after a few successes with simple loaves like Classic White Bread and Potato Bread, I fell in love with the process. Now, cinnamon swirl bread is one of my favorite bakes, and I promise, it’s more straightforward than you might expect.
🧡 Why This Cinnamon Swirl Bread Will Become a Favorite
- Beginner-Friendly – No need for a bread machine or special equipment.
- Aesthetic Appeal – That gorgeous swirl makes every slice look gourmet.
- Versatile – Perfect for toast, French toast, or snacking straight from the loaf.
- Freezer-Friendly – Keeps beautifully if you want to make ahead.
Looking for more cinnamon inspiration? Don’t miss our Festive Cinnamon Banana Bread or comforting Caramel Apple Cinnamon Rolls.
🛒 Ingredients
For the Bread Dough:
- 1 cup whole milk
- 6 tbsp unsalted butter, at room temperature
- 2¼ tsp (1 packet) instant yeast
- 3½ cups all-purpose flour
- 1½ tsp fine sea salt
- 3 tbsp granulated sugar
For the Cinnamon Swirl:
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
- 2 tsp all-purpose flour
- 1 egg, beaten with 1 tbsp water (egg wash)
Pro Tip: Use the egg wash inside the dough before rolling—it keeps the swirl tight and prevents gaps.
🧑🍳 How to Make Cinnamon Swirl Bread
Step 1: Prepare the Dough
Start by warming the milk and butter together in a microwave-safe bowl. Heat for about 1 minute until the milk is warm (around 115°F) and the butter is softened.
In a large mixing bowl, combine the warm milk mixture with the flour, sugar, yeast, and salt. Mix until a shaggy dough forms.
Transfer to a lightly floured surface and knead for 8–10 minutes. You’ll know the dough is ready when it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled—about one hour.
New to kneading? Our Simple Traditional Brown Bread is another great practice loaf.
Step 2: Make the Filling
While the dough rises, mix the cinnamon, sugar, and flour in a small bowl. In a separate bowl, prepare the egg wash by beating the egg with water.
Grease an 8½” x 4½” loaf pan with nonstick spray.
Step 3: Shape the Bread
Once your dough has doubled, gently deflate it and turn it out onto a lightly greased surface. Pat or roll it into a 6″ x 20″ rectangle.
Brush the dough with the egg wash, then sprinkle the cinnamon-sugar mixture evenly over the top.
Roll the dough tightly from the short end, tucking as you go. Pinch the seams and ends to seal. Place seam-side down in the prepared pan.
Step 4: Final Rise and Bake
Cover loosely with greased plastic wrap and let rise again until about 1 inch above the rim—about 45–60 minutes.
Preheat oven to 350°F. Bake the bread for 45–55 minutes until the crust is golden and the internal temperature hits 190°F.
If the top browns too quickly, loosely cover it with foil in the last 10–15 minutes.
Cool in the pan for 10 minutes, then transfer to a wire rack. Optional: Brush with melted butter for a soft, glossy finish.
🌟 Serving Suggestions
This bread is magical fresh out of the oven, but it’s just as dreamy toasted. Slather it with butter or cream cheese, or use it to elevate your brunch with French Chocolate Crepes or our Smores Edible Cookie Dough as a sweet spread!
🧊 Storage Tips
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Room Temperature: Wrap tightly in foil and enjoy within 4 days.
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Freezer: Wrap in plastic wrap and foil. Label and freeze for up to 3 months. To thaw, let sit at room temperature overnight.
Looking for more freezable bakes? Try our Blueberry Banana Nut Bread or Chocolate Swirl Bread.
🧁 Variations to Try
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Swap cinnamon for pumpkin spice or chai spice for seasonal flair.
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Add raisins, cranberries, or chopped dried apples to the swirl.
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Create a dessert version by adding a light glaze or cream cheese icing.
❓ FAQ
Q: Can I make this bread ahead of time?
A: Yes! Shape and refrigerate the loaf overnight. Let it rise at room temp before baking the next day.
Q: What’s the best way to ensure my dough rises well?
A: Keep your kitchen warm, or use your oven with just the light on. If your dough doesn’t double, your yeast may be expired.
Q: How do I know it’s fully baked?
A: The crust should be golden, and an instant-read thermometer should read 190°F. Tap the loaf—it should sound hollow.
Q: Can I use active dry yeast instead of instant?
A: You can, but you’ll need to proof it in the warm milk first. Let it sit 5–10 minutes before adding to the flour.