Cinnamon Swirl Bread
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4.5
90 reviews
Excellent
Cinnamon Swirl Bread
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Cinnamon Swirl Bread is a yeast bread featuring a cinnamon-sugar mixture rolled into a soft, elastic dough made from milk, butter, eggs, flour, yeast, and salt. The dough rises until doubled, then is shaped to create a cinnamon-swirled interior. The loaf is brushed with melted butter for a tender crust. This bread offers a sweet, comforting texture and warm cinnamon flavor.
Description
Cinnamon Swirl Bread integrates a blend of granulated sugar, brown sugar, and cinnamon into an enriched dough made with warm milk, melted butter, eggs, flour, yeast, and salt. After mixing and kneading into a smooth, slightly sticky dough, it is allowed to rise until doubled in size.
The dough is then rolled out, sprinkled with cinnamon sugar, and shaped to form a visible cinnamon swirl pattern inside the bread. After a final rise, it is baked to develop a golden crust. Brushing the top with melted butter adds softness and shine.
This cinnamon bread balances sweetness with a tender crumb suitable for breakfast or snacks. The cinnamon swirl gives a pleasant spice and sugar contrast throughout.
For best results, adjust the flour quantity based on dough feel rather than exact measurements and consider halving the recipe to produce a single, larger loaf.
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Ingredients
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 ½ tablespoons cinnamon
- 2 ½ cups milk about 110 degrees or warm to the touch, but not hot, warm
- 6 tablespoons butter melted
- 3 large egg
- 8 cups all-purpose flour see note
- 1 ½ tablespoons instant yeast
- 2 teaspoons salt
- water in spray bottle
- 2 tablespoons butter melted for brushing the top of the bread
Instructions
- In a small bowl, mix together the granulated and brown sugar. Mix in the cinnamon. Measure out 4 tablespoons and set it aside for sprinkling on the bread.
- In a large liquid measuring cup or bowl, whisk together the milk, melted butter and eggs. In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if making by hand), combine 6 cups of the flour, yeast, salt and 1/2 cup of the cinnamon/sugar mixture. With the mixer on low speed, add the milk mixture and mix until the dough comes together. Increase the speed to medium, adding more flour as necessary so the dough clears the sides of the bowl but remains slightly sticky. Knead the dough (in the mixer or by hand) until the dough is smooth and elastic, about 6-8 minutes (you'll need to knead upwards of 15 minutes by hand to achieve the same consistency).
- Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let it rise until doubled in size, about 1 to 1 1/2 hours.
- Grease three 8 1/2-inch by 4 1/2-inch bread pans. Turn the dough onto a lightly greased work surface and separate the dough into three equal pieces. Working with one piece at a time, press the dough into an 8-inch by 14-inch rectangle. Very lightly spray the surface of the dough - only 1-2 light sprays. You don't want the water to puddle on the dough; you want a very fine mist of water across the dough. Sprinkle the dough with 1/3 of the remaining cinnamon/sugar mixture, leaving a 1/2-inch border along one of the short edges. Gently press the cinnamon/sugar mixture into the dough. Again, lightly spray the top of the dough (now sprinkled with cinnamon and sugar) with water. Don't let the water puddle, just spray a very fine, light mist across the top, 1-3 sprays.
- Roll the dough into a tight cylinder starting with the short edge without the border. The key is to roll the dough as tightly as possible to avoid any gaps in the swirl (I don't get this perfect every time so don't worry if there are a few gaps after baking). Pinch the seam closed once it is rolled up all the way. Place the loaf, seam side down, in one of the prepared pans and repeat with the remaining pieces of dough. Cover the pans with lightly greased plastic wrap and let rise until nearly doubled in size, about an hour.
- Preheat the oven to 350 degrees. Brush the loaf very gently with melted butter and sprinkle the reserved cinnamon/sugar mixture over the tops of the loaves (dividing evenly). Bake for 40-60 minutes until baked through. If the bread seems like it is overbrowning on top too quickly, place a piece of tin foil tented lightly over each loaf to finish baking. Cool the loaf in the pan for 10 minutes (too long and it will stick to the pan!) and then turn out onto a wire rack to cool completely.
Notes
- The flour amount varies by humidity; adjust to achieve a soft dough that is not sticky to fingers.
- The recipe can be halved for one loaf baked in a 9"x5" pan.
- Using white whole wheat or a mix of white and whole wheat flour can alter crumb texture while preserving flavor.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
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