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Nostalgic Cinnamon Swirl Bread

This cinnamon swirl bread is made with a soft, yeasted dough that is gently kneaded and allowed to rise, then rolled out and spread with a fragrant cinnamon-brown sugar filling. After swirling and slicing, it’s baked until golden and aromatic, with beautiful cinnamon ribbons curling through each slice, culminating in a tender, slightly chewy texture and a sweet, rich flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 teaspoons active dry yeast for proofing
  • 1 cup warm milk about 38°C (100°F)
  • 1/4 cup granulated sugar for activating yeast
  • 3 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/4 cup unsalted butter softened
  • 1 large egg for dough
  • 1/2 cup brown sugar for filling
  • 2 tablespoons ground cinnamon for filling
  • 2 tablespoons unsalted butter softened, for filling

Equipment

  • Loaf pan
  • Dough hook or wooden spoon
  • Rolling pin
  • Sharp knife

Method
 

  1. Activate the yeast: In a small bowl, combine warm milk, a teaspoon of sugar, and the yeast. Let sit for about 5-10 minutes until it becomes bubbly and frothy, signaling the yeast is active.
  2. Mix the dough: In a large bowl, whisk together flour and salt. Add the softened butter, beaten egg, and the frothy yeast mixture. Stir or knead until the dough becomes smooth, elastic, and slightly tacky, about 8 minutes by hand or 5 minutes in a mixer with a dough hook.
  3. Let the dough rise: Cover the bowl with a damp cloth or plastic wrap. Place in a warm spot and let it rise for 1 to 1.5 hours, until doubled in size and spongy to the touch.
  4. Prepare the cinnamon filling: In a small bowl, combine brown sugar, ground cinnamon, and softened butter until well blended into a spreadable paste. Set aside.
  5. Roll out the dough: Lightly flour a clean surface and turn the risen dough out. Use a rolling pin to stretch it into a rectangle about 30x40 cm (12x16 inches), aiming for an even thickness.
  6. Spread the filling: Using a spatula or the back of a spoon, evenly spread the cinnamon-butter mixture over the surface of the rolled-out dough, leaving a small border around the edges.
  7. Create the swirl: Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal. Using a sharp knife, cut the log into 2-3 cm (1 inch) slices, revealing the cinnamon ribbons.
  8. Arrange in the pan: Place the slices upright in a greased 9x5 inch loaf pan, slightly touching each other. Cover loosely with a cloth and let rise again for 30-45 minutes until puffy.
  9. Bake: Preheat your oven to 180°C (350°F). Place the loaf pan in the oven and bake for 30-35 minutes until the bread is golden brown and fragrant with cinnamon. The aroma should fill your kitchen as it bakes.
  10. Cool and serve: Remove the bread from the oven, let it cool in the pan for about 10 minutes. Then transfer it to a wire rack or serve directly from the pan. Slice and enjoy the warm, cinnamon-scented comfort.

Notes

For extra flavor, sprinkle a little cinnamon on top of the loaf before baking. To make it vegan, replace butter with coconut oil and egg with flaxseed or chia seed gel.