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Classic Homemade Yeast Cinnamon Swirl Bread

Close-up of a loaf of amazing cinnamon swirl bread, showing a thick interior swirl and sugary top crust.
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Bake a soft, moist loaf of yeast-based cinnamon swirl bread featuring a thick, buttery cinnamon-sugar ribbon inside. This recipe delivers bakery style cinnamon bread at home.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110 degrees F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • For the Swirl Filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/4 cup sugar, softened butter, egg, and salt to the yeast mixture. Mix until combined. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until it forms a thick, spreadable paste.
  6. Shape the loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the cinnamon-butter mixture evenly over the entire surface of the dough, leaving a small half-inch border along one long edge bare.
  8. Roll and seal: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed firmly. Gently tuck the ends under.
  9. Second rise: Place the dough log, seam-side down, into a greased 9×5 inch loaf pan. Cover loosely and let it rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch above the rim of the pan.
  10. Bake: Preheat your oven to 375 degrees F. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200 degrees F. If the top browns too quickly, loosely tent it with foil.
  11. Cool: Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely.
  12. Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.

Notes

  • For the best swirl, make sure your filling butter is soft but not melted. This helps it spread without tearing the dough.
  • If you want a very soft crumb, use the lower end of the flour measurement (3 1/2 cups).
  • This bread freezes well once cooled. Slice it first, then wrap tightly in plastic wrap and foil before placing it in a freezer bag.

Nutrition

Find it online: https://cookingbycarla.com/cinnamon-swirl-bread-recipe-homemade/