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Homemade Cinnamon Swirl Bread Recipe Easy Fluffy Tender Loaf

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This homemade cinnamon swirl bread features a soft, tender crumb with perfectly balanced cinnamon sugar ribbons, creating a cozy and delicious loaf perfect for breakfast or snacks.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet), fresh and not expired
  • 1 cup (240ml) warm whole milk, about 110°F (43°C)
  • ⅓ cup (67g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • Cinnamon Sugar Filling:
  • ⅓ cup (67g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Activate the Yeast (10 minutes): In a small bowl, combine warm milk (110°F/43°C) with granulated sugar and yeast. Stir gently and let it sit until foamy and bubbly—about 5-10 minutes.
  2. Mix the Dough (10 minutes): In a large mixing bowl, whisk together the flour and salt. Add the softened butter, egg, and the activated yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.
  3. Knead the Dough (8-10 minutes): Turn the dough onto a lightly floured surface and knead until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6-7 minutes. The dough should be soft, slightly tacky but not sticky.
  4. First Rise (1 to 1 ½ hours): Place dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size.
  5. Prepare the Filling: While dough rises, mix brown sugar and cinnamon in a small bowl. Melt butter and set aside.
  6. Shape the Loaf (15 minutes): Punch down the dough gently to release air. Roll dough out on a floured surface into a 15×10 inch (38×25 cm) rectangle. Brush with melted butter, then sprinkle cinnamon sugar evenly over the surface.
  7. Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Use a sharp knife to cut the log lengthwise down the middle, exposing the layers.
  8. Twist and Place in Pan: Twist the two halves around each other, keeping the cut sides facing up to show the swirl. Gently place the twisted dough into the greased loaf pan. Cover and let rise again for 30-45 minutes until puffy.
  9. Bake (30-35 minutes): Preheat oven to 350°F (175°C). Bake bread for 30-35 minutes or until golden brown and a skewer inserted comes out clean. If the top browns too quickly, tent with foil.
  10. Cool and Enjoy: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use warm milk at about 110°F to activate yeast properly. Knead dough until smooth and elastic but avoid over-kneading. Roll dough tightly but not too tight to prevent filling leakage. Let the shaped loaf rise again before baking for a soft crumb. Fresh cinnamon enhances flavor. For dairy-free, swap milk and butter with plant-based alternatives. Gluten-free flour blends can be used but expect a denser loaf.

Nutrition

Keywords: cinnamon swirl bread, homemade bread, cinnamon bread, fluffy bread, tender loaf, breakfast bread, easy bread recipe

Find it online: https://sparklespoon.com/homemade-cinnamon-swirl-bread-recipe-easy-fluffy-tender-loaf/