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Fluffy Cinnamon Swirl Bread

Jessica T. Brown
Soft, fluffy, and loaded with a gooey cinnamon swirl, this homemade bread is perfect for breakfast, brunch, or an indulgent snack.
It’s easy to make, customizable, and ideal for freezing or prepping ahead.
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Prep Time 3 hours 30 minutes
Cook Time 40 minutes
Total Time 4 hours 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Bakery
Servings 1 loaf

Equipment

  • 1 Stand Mixer with Dough Hook
  • 1 9×5-inch loaf pan
  • 1 Rolling Pin
  • 1 Pastry brush
  • 1 Instant-read thermometer

Ingredients
  

For the Dough:

  • 1/2 cup 120 ml warm water (~110°F/43°C)
  • 1/2 cup 120 ml warm whole milk (~110°F/43°C)
  • 2 1/4 tsp 7 g instant or active dry yeast
  • 1/4 cup 50 g granulated sugar, divided
  • 4 Tbsp 56 g unsalted butter, softened and cut into 4 pieces
  • 3 cups 390 g bread flour, plus more as needed
  • 1 tsp salt

For the Swirl & Topping:

  • 1 egg white beaten
  • 1/4 cup 50 g granulated sugar
  • 2 tsp ground cinnamon
  • 1 Tbsp 14 g unsalted butter, melted

Instructions
 

  • Activate the Yeast: Begin by warming your water and milk to about 110°F (43°C)—just slightly warm to the touch, never hot.
    In a medium mixing bowl or the bowl of a stand mixer, combine the warm liquids with 2 tablespoons of sugar and the yeast.
    Stir gently to dissolve.
    Let the mixture sit for 5–10 minutes until it becomes foamy and frothy on top.
    This indicates the yeast is alive and ready to leaven your bread.
    If using a stand mixer, attach the dough hook and leave the yeast mixture in the bowl for this step.
  • Combine Wet and Dry Ingredients: Add the remaining 2 tablespoons of sugar, softened butter, and 1 cup (130 g) of bread flour along with the salt to the yeast mixture.
    Mix on low speed for about 30 seconds until ingredients begin to come together. Scrape down the sides of the bowl to ensure even mixing.
    Gradually add the second cup of flour, mixing on medium speed until incorporated.
    The dough may look uneven with small chunks of butter—this is normal.
  • Incorporate Remaining Flour: Add the last cup of flour and continue mixing on medium speed until the dough forms a cohesive ball that pulls away from the sides of the bowl.
    If the dough feels overly sticky, incorporate extra flour 1 tablespoon at a time until it becomes manageable.
    The final dough should feel soft, slightly tacky, but not overly wet or sticky.
  • Knead the Dough: Keep the dough in your stand mixer and knead for 8–10 minutes on medium speed, or transfer it to a lightly floured surface and knead by hand.
    Stretch and fold the dough repeatedly, incorporating air and developing the gluten network.
    The dough should bounce back slowly when pressed with a finger.
    Perform the “windowpane test” by stretching a small piece of dough—if it forms a thin, translucent membrane without tearing, the dough is perfectly kneaded.
  • First Rise: Lightly grease a large bowl with oil or nonstick spray.
    Place the kneaded dough into the bowl and turn to coat all sides with oil.
    Cover with a damp cloth or plastic wrap and leave in a warm, draft-free area for 1.5–2 hours, or until the dough doubles in size.
    The slow rise develops flavor and ensures a tender crumb.
  • Prepare the Loaf Pan: Grease a 9×5-inch loaf pan generously with butter or nonstick spray.
    This ensures the bread releases easily after baking and helps achieve a golden-brown crust.
  • Make the Cinnamon-Sugar Swirl: In a small bowl, whisk together 1/4 cup (50 g) sugar and 2 teaspoons cinnamon.
    This will become the sweet, spiced filling for your loaf. If desired, you can also fold in 3/4 cup raisins for a fruity variation.
  • Shape the Dough: Once risen, punch down the dough to release trapped air. Lightly flour your surface, hands, and rolling pin.
    Roll the dough into an 8×20-inch rectangle, keeping edges roughly straight but not worrying about perfection.
    Brush the surface evenly with the beaten egg white, leaving a 1-inch border on one side.
    Sprinkle the cinnamon-sugar mixture over the brushed dough, distributing it evenly.
    Carefully roll the dough into an 8-inch log starting from the long edge with the filling.
    Pinch the seam to seal and place the loaf seam-side down in the prepared pan.
    Any extra cinnamon-sugar can be sprinkled on top for a richer crust.
  • Second Rise: Cover the loaf lightly and allow it to rise for 1 hour, or until it is about 1 inch above the top of the pan.
    This final rise ensures the bread will be light and airy with a pronounced swirl in the center.
  • Preheat the Oven: While the dough is rising, adjust your oven rack to the lower position and preheat the oven to 350°F (177°C).
    Baking on the lower rack helps prevent the top from browning too quickly while allowing the interior to bake fully.
  • Apply Butter and Bake: Melt 1 tablespoon of butter and brush it lightly over the top of the loaf just before placing it in the oven.
    Bake for 35–45 minutes, checking halfway through.
    If the top begins to brown too fast, tent with foil to prevent burning.
    The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195–200°F (90–93°C) on an instant-read thermometer.
  • Cool the Bread: Remove the loaf from the oven and let it cool in the pan for a few minutes.
    Then transfer to a cooling rack to cool at least 10 minutes before slicing.
    Allowing the bread to rest ensures the swirl remains intact and the texture is soft and tender.
  • Storage and Tips: Store leftover bread tightly wrapped at room temperature for up to 6 days or refrigerate for up to 10 days.
    For make-ahead options, freeze baked bread wrapped in plastic and foil for up to 3 months, or freeze dough after the first rise.
    Thaw overnight in the refrigerator and bring to room temperature before baking or slicing.

Notes

  • Yeast Activation: Ensure water and milk are only warm (110°F/43°C). Too hot will kill the yeast.
  • Flour Type: Bread flour gives a stronger rise and soft, fluffy texture; all-purpose flour may yield a denser loaf.
  • Egg White Brush: Brushing with egg white before adding cinnamon sugar helps the swirl adhere and prevents gaps.
  • Cinnamon-Sugar Variations: Mix in raisins, nuts, or chocolate chips for extra flavor and texture.
  • Overnight Rise Option: Dough can be refrigerated overnight after initial mixing for richer flavor; allow it to come to room temperature before shaping.
  • Baking Test: Use a thermometer (195–200°F / 90–93°C) for precise doneness, or tap the loaf—it should sound hollow.
  • Freezing Instructions: Freeze baked or unbaked dough wrapped tightly; thaw overnight in refrigerator before using.€