5 from 30 votes
Cinnamon Swirl Bread
Cinnamon Swirl Bread is a yeast-risen loaf featuring milk, sugar, butter, and a cinnamon-brown sugar filling. The dough is soft, elastic, and slightly tacky, enriched with milk and butter for tender crumb. Rolling and layering with cinnamon butter creates a spiral of warm spice inside the bread, ideal for slicing and toasting.
Prep Time
15 mins
Cook Time
40 mins
Rising Time
2 hrs 30 mins
Total Time
3 hrs 25 mins
Servings:
2
loaves (24 slices)
Calories:
173 kcal
Course:
Bread
Cuisine:
American
Ingredients
Bread Dough
- 2 1/4 cup milk 1%, 2%, or whole milk
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons instant dry yeast
- 1 tablespoon salt
- 3 tablespoons butter melted
- 5 1/2-6 cups all-purpose flour
Cinnamon Filling
- 4 tablespoons butter softened, salted
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Warm 2 1/4 cup milk in a microwave-safe bowl or cup in 30-second increments until it reaches 100–110°F.
- In the bowl of a stand mixer, combine the warm milk, 2 tablespoons granulated sugar, 2 1/4 teaspoons instant dry yeast, 1 tablespoon salt, 3 tablespoons butter (melted), and most of the flour, reserving 1 cup. Mix on low speed for 1 minute until combined. Gradually increase the speed and add the remaining flour, 1/4 cup at a time, until the dough forms a smooth and elastic ball. The dough should be soft and slightly tacky but not sticky.
- Transfer the dough to a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 90 minutes, or until it doubles in size.
- After the dough has risen, divide it into two equal portions. Use a rolling pin to roll each portion into a rectangle measuring approximately 9 x 15 inches. Spread 2 tablespoons of softened butter evenly over each rectangle, leaving a 1/2-inch border along one long edge.
- In a small bowl, mix 1/2 cup brown sugar and 1 tablespoon ground cinnamon. Sprinkle the mixture evenly over the buttered surfaces of both rectangles. Starting from the buttered edge, roll each rectangle tightly lengthwise into a log. Pinch the seams and ends to seal.
- Place each roll seam-side down into a lightly greased 9 x 5-inch loaf pan. Cover the pans and let the dough rise again for about 60 minutes, or until it doubles in size.
- Preheat the oven to 350°F.
- Bake the loaves for 35–40 minutes, or until the tops are golden brown.
- Remove the loaves from the oven and let them cool in their pans for 10 minutes. Carefully transfer the loaves to a wire rack to cool completely before slicing.
Cup of Yum
Notes
- A stand mixer is optional; hand kneading works well by stirring until tough to mix, then kneading on a floured surface until a soft, tacky ball forms.
Nutrition Information
Serving
1slice
Calories
173kcal
(9%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
11mg
(4%)
Sodium
332mg
(14%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
140IU
(3%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 loaves (24 slices)
Amount Per Serving
Calories 173
% Daily Value*
| Serving | 1slice | |
| Calories | 173kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 332mg | 14% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.