Homemade Cinnamon Swirl Bread (Print Version)
# Ingredients:
→ For the Dough
01 -
1 cup warm milk (110°F/43°C)
02 -
2 1/4 teaspoons instant yeast (1 standard packet)
03 -
1/4 cup granulated sugar
04 -
1 large egg
05 -
1/4 cup unsalted butter, melted
06 -
3/4 teaspoon salt
07 -
3 cups all-purpose flour (plus more as needed)
→ For the Cinnamon Swirl
08 -
1/3 cup granulated sugar
09 -
1 1/2 tablespoons ground cinnamon
10 -
1 tablespoon milk (for brushing dough)
→ Optional for Topping
11 -
1 tablespoon melted butter (for brushing baked bread)
# Instructions:
01 -
In a large bowl, whisk the warm milk, yeast, and sugar together. Let sit for 5 minutes until foamy.
02 -
Add the egg, melted butter, and salt. Mix in the flour gradually until a soft dough forms.
03 -
Knead the dough on a lightly floured surface for 5–6 minutes (or use a stand mixer with dough hook). The dough should be soft but not sticky.
04 -
Place the dough in a greased bowl, cover, and let it rise for 1–2 hours, or until doubled in size.
05 -
Mix the cinnamon and sugar together in a small bowl.
06 -
Punch down the dough and roll it into a 9×18-inch rectangle. Brush the dough with milk, then sprinkle the cinnamon sugar evenly over the surface.
07 -
Tightly roll the dough up from the short end to form a log. Pinch the seam to seal.
08 -
Place the rolled dough into a greased 9×5-inch loaf pan. Cover and let rise again for 45–60 minutes until puffy.
09 -
Preheat oven to 350°F (177°C). Bake the bread for 35–40 minutes, tenting with foil halfway if it’s browning too quickly.
10 -
Remove from oven, brush with melted butter if desired, and cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
# Notes:
01 -
Bread stays fresh at room temperature for 2–3 days or can be frozen for up to 3 months.
02 -
Add raisins or chopped nuts to the cinnamon filling for extra texture.
03 -
For a sweeter version, drizzle with a simple powdered sugar glaze.