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cinnamon swirl bread

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Cinnamon Swirl Bread is a soft, tender loaf with a rich cinnamon-sugar swirl running through its center. This lightly sweetened bread is perfect for breakfast, toasted with butter, or enjoyed as a midday snack. Its delightful aroma fills the kitchen, making it an irresistible treat for cinnamon lovers.

 

Ingredients

Scale

For the Bread Dough:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup warm milk (110°F/43°C)
  • 1/4 cup warm water (110°F/43°C)
  • 3 tablespoons unsalted butter, softened
  • 1 large egg

For the Cinnamon Swirl:

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

For the Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon milk

Instructions

  1. Prepare the Dough:
    • In a small bowl, combine the warm milk and water. Sprinkle the yeast over the top and let it sit for 5–10 minutes, or until frothy.
    • In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, softened butter, and egg. Mix until the dough comes together.
    • Knead the dough on a floured surface for about 8–10 minutes, or until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
    • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
  2. Prepare the Cinnamon Filling:
    • In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon.
  3. Assemble the Bread:
    • Once the dough has risen, punch it down and roll it out into a rectangle approximately 9×18 inches.
    • Brush the melted butter over the surface of the dough, then evenly sprinkle the cinnamon-sugar mixture on top, leaving a 1-inch border around the edges.
    • Starting from one short end, tightly roll the dough into a log, pinching the seams to seal. Place the log seam-side down into a greased 9×5-inch loaf pan.
  4. Second Rise:
    • Cover the loaf pan with a towel and let the dough rise again for 30–40 minutes, or until it has risen slightly above the edges of the pan.
  5. Bake the Bread:
    • Preheat the oven to 350°F (175°C). Brush the top of the dough with the egg wash.
    • Bake the bread for 35–40 minutes, or until golden brown and hollow-sounding when tapped. If the top browns too quickly, tent it with foil.
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  6. Serve and Enjoy:
    • Slice and serve your Cinnamon Swirl Bread warm or toasted with butter for an indulgent treat.

Notes

  • For extra sweetness, drizzle the bread with a simple powdered sugar glaze.
  • To prevent gaps between the swirl and bread, roll the dough tightly and avoid using excess flour during rolling.
  • This bread freezes well. Wrap it tightly and store in the freezer for up to 2 months.

Keywords: Cinnamon Swirl Bread, cinnamon bread, homemade bread, swirl bread, breakfast bread, sweet bread, quick bread, cinnamon sugar, yeast bread.

Find it online: https://inqelab.com/cinnamon-swirl-bread/