Cinnamon Swirl Bread

This Cinnamon Swirl Bread recipe is a simple and sumptuous take on the ever-so-popular cinnamon roll.

Using almost all the same ingredients as found in a cinnamon roll recipe, this soft and chewy bread with a distinctive brown sugar and cinnamon swirl is definitely worth the wait! Served with a sweet butter and maple syrup drizzle, this swirl bread is a decadent treat for all ages.

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Sweet Cinnamon Swirl Bread

Swirl bread can be cut into individual slices that are easy to serve for guests, or sealed in plastic wrap and frozen for an easy lunch box stuffer.
This recipe tastes so similar to the delicious Pepperidge Farm cinnamon swirl bread.
It’s the perfect bread to make a fancy French toast.
As an added bonus, this bread is almost sugar-free, except for the sugar added in the swirl.
Make an assortment of sweet and savory cakes for an afternoon tea party. Or make an assorted dessert tray with Apple Banana Bread, Easy Zucchini Bread, and Strawberry Cream Cheese Bread.

What’s in Cinnamon Swirl Bread?

BREAD: Milk, yeast, flour, and butter are the simple pantry ingredients for this moist and yeasty bread. Mix the ingredients in slowly, one at a time, and let it rise. Yeasted bread is so satisfying to make and to eat. Nothing is better than warm bread from the oven especially when it has that sweet smell of sugar and cinnamon rolled into the mix.

THE CINNAMON SWIRL: That distinctive swirl is made with a simple brown sugar and cinnamon mixture. Spread the mixture over flattened dough and then roll it into a log, sealing the sugar and cinnamon into the bread.

VARIATIONS: Sprinkle some raisins and mix them into the dough for a raisin cinnamon loaf. Or use this bread to make a delicious cinnamon swirl bread pudding. To make an even easier and quicker cinnamon loaf, use a store bought Pillsbury dough in place of the homemade dough, and proceed with the recipe. Use this recipe in a bread machine should you have one.

How to Make Cinnamon Swirl Bread

Mix yeast and warm milk in a stand mixer bowl.
Gradually add the flour and salt to the bowl, then add the softened butter.
Knead the dough by hand, then let the dough rise.
In a separate bowl, combine sugar & cinnamon.
Once dough has risen, roll it into a flat rectangular shape.
Spread the filling over the dough & roll into a log. Let rise again.
Brush the log with milk. Bake per recipe below until golden brown.

Tips & Tricks

Remember, warm the milk before adding the yeast. Make sure the milk it is just warm and not hot, otherwise the yeast will not rise.
Pay attention to the consistency of the dough for each stage. When kneading by hand the dough should be slick but not sticky.
Make sure that the butter has been softened before adding it to the dough.
Spread the filling over the whole rolled-out dough, so that the flavoring of the cinnamon is distributed evenly over the bread.

Other Delicious Bread Recipes To Try!

a loaf of baked Cinnamon Swirl Bread with a slice missing

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Cinnamon Swirl Bread

Serve this Cinnamon Swirl Bread warm from the oven for a deliciously soft treat!

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Prep Time 20 mins

Cook Time 30 mins

Total Time 4 hrs 20 mins

Servings slices

Author Holly

Ingredients

Bread

1 ¼ cups milk warm but not hot
2 ¼ teaspoons instant yeast see notes for active dry directions
2 ½ cups all purpose flour
1 teaspoon kosher salt
3 Tablespoons butter softened

Topping

1 Tablespoon milk
Butter and Maple Syrup optional- to serve

Instructions

Dough

Mix warm milk and yeast on low speed with a dough hook. Add flour and salt gradually, mix on low speed for about 2 minutes until the dough forms a ball.
Add softened butter and mix again on low speed until butter is fully incorporated – about 2 minutes. Dough will look dry and tough.
Knead dough by hand until it becomes soft and smooth – about 5 minutes. The dough will be slick but not sticky.
Transfer dough back to the bowl and allow it to rise in a warm place until doubled in size— about 1 – 1½ hours.

Assembly

Once dough has doubled in size, roll out into a rectangle – approximately 8” wide, 15” long and ¼” thick.
Combine brown sugar and cinnamon. Spread evenly over the dough.
Roll dough tightly into a log and transfer to a buttered loaf pan. Allow to rise for another 1 – 1 ½ hours.
Preheat oven to 375°F.
Brush top of dough with milk and bake uncovered on the middle rack for 25 – 30 minutes, or until the top is golden brown.
Cool bread for at least 30 minutes before slicing. Run a knife around the edges to remove from pan.
Store bread in an airtight container at room temperature for up to 3 days.