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Classic Cinnamon Swirl Bread

This cinnamon swirl bread features a tender, fluffy loaf with a beautifully even cinnamon spiral running through its center. The key to perfect swirls lies in gentle spreading and tight rolling, which creates a fragrant, sweet aroma and a soft, inviting crumb. Baked to a golden finish, it offers a delightful balance of sweetness and spice with a moist, chewy texture.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups unbleached bread flour for a chewy, hearty crumb
  • 2 teaspoons active dry yeast proof in warm water with a pinch of sugar
  • 1 teaspoon salt essential for balanced flavor
  • 2 tablespoons brown sugar preferably dark for richer flavor
  • 2 tablespoons unsalted butter melted until just warm
  • ½ cup warm milk about 37°C (98.6°F), for activating yeast and dough moisture
  • 2 teaspoons cinnamon aromatic and fragrant, best quality
  • ½ cup dark brown sugar for a deep, smoky sweetness in the swirl

Equipment

  • rolling pin
  • Loaf pan (9x5 inch)
  • Mixing bowl
  • Spatula

Method
 

  1. Activate the yeast by warming your milk to about 37°C (98.6°F), then stirring in a teaspoon of sugar and sprinkling the yeast on top. Let it sit for 5-8 minutes until foamy and bubbling, signaling the yeast is active.
  2. In a large mixing bowl, combine the flour, salt, and brown sugar. Pour in the warm milk, add the melted butter, and mix with a spatula until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough feels smooth, elastic, and slightly tacky.
  4. Place the dough into a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size and airy.
  5. Meanwhile, mix the cinnamon and dark brown sugar together in a small bowl to create your filling. Set aside.
  6. Gently punch down the risen dough, then turn it out onto a floured surface. Roll it out into a rectangle about 12x8 inches, keeping the thickness around ½ inch.
  7. Spread the cinnamon-sugar mixture evenly over the surface of the dough, leaving a 1-inch border at the far edge to help seal the roll.
  8. Starting from the short edge closest to you, carefully roll the dough tightly into a log, pinching the seam to seal and prevent unrolling.
  9. Using a sharp serrated knife, cut the rolled dough into 1.5-inch slices and arrange them standing upright in a greased loaf pan, slightly snug but not squished.
  10. Cover the pan loosely with plastic wrap or a damp towel and let the dough rise again for 30-45 minutes until puffy and nearly doubled in size.
  11. Preheat your oven to 175°C (350°F). Bake the bread for 30-35 minutes until deep golden on top and filling your kitchen with a warm cinnamon aroma.
  12. Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy the soft, fragrant, cinnamon-swirled loaf, perhaps with a pat of butter.

Notes

For the best flavor, let the dough ferment slowly in the refrigerator overnight before shaping and baking. Use high-quality cinnamon for a fragrant swirl. Be gentle when spreading the cinnamon mixture to keep the dough intact and the swirl even.