Cinnamon Swirl Bread – The Stay At Home Chef

If you’ve never enjoyed a warm slice of cinnamon swirl bread, you’re truly missing out. Eat it plain or enjoy a thick slice, lightly toasted, and finished with a smear of butter. You can even use it to make French toast! Perfect alongside coffee or tea, it works as a quick breakfast or a sweet snack. If you love cinnamon, this bread is basically heaven in every bite!

Pair with our Homemade Cinnamon Butter for an extra burst of cinnamon or our Honey Butter for a little extra sweetness.

Cinnamon swirl bread is the adult version of cinnamon sugar toast. We have fond memories of sprinkling a hefty amount of cinnamon and sugar over buttered toast as kids. We’ve taken our tried and true homemade bread and added a cinnamon swirl. Instead of sprinkling the cinnamon sugar on top, it’s baked right into the bread, creating a stunning swirl pattern. This is still amazing as toast with a pat of butter, or as the base of a very fancy french toast!

Ingredient Notes

• Warm Milk (100-110°F): It should feel warm to the touch, like a baby’s bath water. Whole or 2% milk works best, but milk alternatives can also be used.
• Sugar: Regular white granulated sugar is what you need here.
• Instant Dry Yeast: This yeast doesn’t require proofing, making the process quicker. If using active dry yeast, just allow an extra 10–15 minutes of rise time.
• All-Purpose Flour: Bread flour also works great and provides a slightly better crumb that’s chewier.
• Butter: Both salted and unsalted butter will work. You’ll need melted butter for the dough, and room temperature butter for the cinnamon sugar swirl so that it is easy to spread.
• Brown Sugar: Light or dark brown sugar works, with dark brown sugar adding a richer flavor.
• Ground Cinnamon: The star ingredient that brings all the warm, cozy flavor!

No Stand Mixer? No Problem!

You don’t need a stand mixer to make cinnamon swirl bread—it’s easy to make by hand! Start by mixing the ingredients in a large bowl with a wooden spoon. Once the dough becomes too tough to stir, switch to mixing with your hands. Then, knead the dough on a clean countertop by hand for about 5 minutes until smooth. You only need to knead the dough until all of the ingredients are combined and a dough ball forms that is smooth and elastic and slightly tacky to the touch.

Glass and metal conduct heat differently which means they bake bread differently too. A glass bread pan will produce a softer, less crispy crust. A metal bread pan, especially a darker metal bread pan, will produce a crispier crust that is darker brown in color.

The Perfect Swirl

Roll Tightly: When rolling the dough into a log, keep it tight but not stretched. A loose roll can create gaps in the swirl, while a roll that’s too tight may prevent the bread from rising properly.

Leave a Border: Spread the cinnamon sugar filling evenly over the dough, but leave a ½-inch border along one of the long edges. This helps seal the dough and keeps the filling from spilling out during baking.

Even Pressure While Rolling: As you roll the dough, apply gentle, even pressure to maintain an even thickness throughout the loaf.

Seal the Seam: Pinch the seam and ends firmly to seal the roll. If needed, you can use a bit of water along the edge to help it stick.

Overnight Instructions

You can prepare your dough and shape it into two loaves the night before baking and allow it to have a final slow rise in the fridge. Be sure to cover the loaf pan with plastic wrap to prevent it from drying out. In the morning, take the loaves out of the fridge, remove the plastic wrap, and let them sit at room temperature while you preheat your oven.