Name: Homemade Cinnamon Swirl Bread
Prep time: PT-490545H31M14S
Cook time: 35 min
Total time: PT-490545H6M14S
Cuisine: American
Ingredients: 1 cup warm milk (110°F/43°C); 2¼ teaspoons instant yeast (1 standard packet); ¼ cup granulated sugar; 1 large egg; ¼ cup unsalted butter, melted; ¾ teaspoon salt; 3 cups all-purpose flour (plus more as needed); ⅓ cup granulated sugar; 1½ tablespoons ground cinnamon; 1 tablespoon milk (for brushing dough); 1 tablespoon melted butter (for brushing baked bread)

Description

Soft, buttery, and full of warm cinnamon flavor, this homemade cinnamon swirl bread is perfect for toasting, snacking, or making French toast. With a tender crumb and a beautiful swirl inside, it’s a cozy treat that smells amazing fresh out of the oven.

Ingredients

For the Dough:

1 cup warm milk (110°F/43°C)
2 1/4 teaspoons instant yeast (1 standard packet)
1/4 cup granulated sugar
1 large egg
1/4 cup unsalted butter, melted
3/4 teaspoon salt
3 cups all-purpose flour (plus more as needed)

For the Cinnamon Swirl:

1/3 cup granulated sugar
1 1/2 tablespoons ground cinnamon
1 tablespoon milk (for brushing dough)

Optional for Topping:

1 tablespoon melted butter (for brushing baked bread)

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Instructions

In a large bowl, whisk the warm milk, yeast, and sugar together. Let sit for 5 minutes until foamy.
Add the egg, melted butter, and salt. Mix in the flour gradually until a soft dough forms.
Knead the dough on a lightly floured surface for 5–6 minutes (or use a stand mixer with dough hook). The dough should be soft but not sticky.
Place the dough in a greased bowl, cover, and let it rise for 1–2 hours, or until doubled in size.
Punch down the dough and roll it into a 9×18-inch rectangle.
Mix the cinnamon and sugar together in a small bowl. Brush the dough with milk, then sprinkle the cinnamon sugar evenly over the surface.
Tightly roll the dough up from the short end to form a log. Pinch the seam to seal.
Place the rolled dough into a greased 9×5-inch loaf pan. Cover and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (177°C). Bake the bread for 35–40 minutes, tenting with foil halfway if it’s browning too quickly.
Remove from oven, brush with melted butter if desired, and cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

Bread stays fresh at room temperature for 2–3 days or can be frozen for up to 3 months.
Add raisins or chopped nuts to the cinnamon filling for extra texture.
For a sweeter version, drizzle with a simple powdered sugar glaze.