You've gotta check out this homemade Cinnamon Swirl Bread recipe! It's amazing homemad bread with a sweet, cinnamon sugar swirl running through it. You can enjoy it on its own, toast it up for a comforting snack, or turn it into the most epic French Toast you've ever had. It's super versatile and just perfect for satisfying those cinnamon cravings!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
Why You'll Love This Homemade Cinnamon Swirl Bread
If you're a fan of warm, comforting baked goods, then homemade cinnamon swirl bread is a must-try! The soft, fluffy bread dough is swirled with a sweet cinnamon filling that creates pockets of gooey goodness in every bite.
It’s perfect for breakfast, a snack, or even as a dessert with a cup of coffee or tea. Plus, the smell of cinnamon filling your kitchen while it bakes is enough to make anyone's day. Whether you're enjoying it fresh out of the oven or toasted with a little butter, this homemade cinnamon swirl bread is sure to become a favorite in your household.
Cinnamon Bread Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Bread Dough Ingredients: All-Purpose Flour (with an option to substitute half with Whole Wheat Flour for a healthier loaf), Granulated White Sugar, Salt, Yeast (make sure the water is warm to activate the yeast!), Warm Water, Egg, and Vegetable Oil or Melted Butter to enrich the dough.
- Cinnamon Swirl Mix: Cinnamon and extra Sugar to create that perfect swirl we all love.
- Glaze Ingredients: Powdered Sugar with Heavy Cream or Milk for a versatile and delicious topping.
How to Make Cinnamon Swirl Bread
[Step 1] Mix 1 ½ Cups of flour, ¼ cup sugar, salt, and yeast in the bowl of a stand mixer on low speed with paddle attachments. Pour in the warm water and mix on low for about 1 minute. Add the egg and mix until smooth.
[Step 2] Switch to a dough hook attachment and mix in the remaining flour, just enough to make the dough pull away from the sides of the bowl. Knead the dough for about 10 minutes.
[Step 3] Grease a large bowl and place dough inside, turning once to coat both sides of dough. Cover the greased bowl with plastic wrap and allow the dough to rise in a warm place until double in size, about one hour.
[Step 4] Punch down the dough and pour it out onto a lightly floured surface and use a rolling pin to roll out a rectangle about 18 x 9 inches. Use a pastry brush to brush vegetable oil or melted butter onto the dough rectangle. In a small bowl, combine cinnamon with the remaining ¼ cup sugar and sprinkle the cinnamon-sugar mixture over the top of the dough.
[Step 5] Roll the dough up, similar to cinnamon rolls style, and pinch the edges of dough together. Fold the ends of the dough under the center of the roll and place in a greased 9 x 5 x 3 loaf pan. Cover loosely with plastic wrap and allow the dough to rise another 1 hour.
[Step 6] Place the bread pan on a baking sheet, to prevent any of the cinnamon sugar mixture that might leak out during baking, from ending up on the bottom of your oven. Bake at 375 degrees for 20 minutes on the lowest rack in the oven. Tent the loaf with tin foil and bake for an additional 10-15 minutes or until it is deep golden brown.
[Step 7] Remove the pan from the oven and allow to cool on a cooling rack for 15 minutes, before removing the loaf to continue cooling on the wire rack.
[Step 8] Glaze: Whisk together the powdered sugar and cream. Drizzle over the top of the bread.
Helpful Kitchen Tools
How to Store Leftover Bread
To store leftover cinnamon swirl bread, simply wrap it in plastic wrap or place it in an airtight container to keep it fresh. It can stay at room temperature for about 2-3 days.
If you want to keep it longer, you can freeze it by wrapping it tightly in plastic wrap and then in foil or a freezer bag. When you're ready to enjoy it, just thaw it at room temperature or heat it up in the oven for that freshly-baked taste!
Ideas to Use Cinnamon Swirl Bread
- Making the best French toast: Dip slices of your cinnamon swirl bread in a mixture of eggs, milk, and a dash of vanilla for a decadent breakfast. The cinnamon layers will caramelize to a delightful sweetness.
- A delightful afternoon snack: Toast a thick slice and slather with cream cheese or butter. Pair it with your favorite coffee for a cozy break in your day.
- Cinnamon toast: Simply broil a slice of your homemade cinnamon bread with butter and a sprinkle of extra cinnamon and sugar. Watch as it turns golden brown and fills the kitchen with its warm, comforting aroma.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can definitely use whole wheat flour for a healthier twist on this delicious homemade cinnamon swirl bread. Just keep in mind, the texture might be a tad denser but equally tasty!
- What if my bread dough isn’t rising? Don't fret! Ensure your yeast is fresh and the water used is warm—not hot or cold. Warmth and patience are key for the dough to rise and achieve that perfect loaf.
- Any tips for the best French toast using leftover cinnamon bread? Absolutely! Soak your slices in a mixture of eggs, milk, and a hint of vanilla overnight. Fry them up in the morning for the best French toast that’s rich in flavors.
- How can I ensure my cinnamon swirl doesn’t sink? To prevent the cinnamon filling from sinking, roll the dough tightly and ensure even distribution by gently pressing the filling into the bread dough before rolling.
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Cinnamon Swirl Bread
Ingredients
- 3 to 3 ¼ Cups All-Purpose Flour
- ¼ Cup Sugar
- 1 ½ Teaspoon Salt
- 2 ¼ Teaspoons Yeast
- 1 Cup Warm Water
- 1 Large Egg
- 1 Tablespoon Vegetable Oil or Melted Butter
- ¼ Cup Sugar + 1 ½ Teaspoons Cinnamon
- 1 Cup Powdered Sugar
- 3 Tablespoons Heavy Cream or Milk
Instructions
- Mix 1 ½ Cups of flour, sugar, salt, and yeast in the bowl of a stand mixer with paddle attachments.
- Pour in the warm water and mix on low for about 1 minute.
- Add the egg and mix until smooth.
- Switch to a dough hook and mix in the remaining flour, just enough to make the dough pull away from the sides of the bowl.
- Knead the dough for about 10 minutes.
- Grease a large bowl and place the dough inside, turning once to coat both sides of dough.
- Cover with plastic wrap and allow the dough to rise in a warm place until double in size, about one hour.
- Punch down the dough and pour it out onto a floured surface and use a rolling pin to roll out a rectangle about 18 x 9 inches.
- Use a pastry brush to brush vegetable oil or melted butter onto the dough rectangle.
- Mix together the ¼ cup sugar and 1 ½ teaspoons of cinnamon and sprinkle over the top of the dough.
- Roll the dough up, cinnamon roll style, and pinch the edges of dough together.
- Fold the ends of the dough under the center of the roll and place in a greased 9 x 5 x 3 loaf pan.
- Cover loosely with plastic wrap and allow to rise another 1 hour.
- Bake at 375 degrees for 20 minutes on the lowest rack in the oven. Tent the loaf with tin foil and bake for an additional 10-15 minutes or until it is deep golden brown.
- Remove the pan from the oven and allow to cool on a cooling rack for 15 minutes, before removing the loaf to continue cooling.
- Glaze: Whisk together the powdered sugar and cream. Drizzle over the top of the bread.
Dana Sevy says
This recipe was a fun way to spend my Sunday afternoon and combined with the Kneaders french toast recipe, it's a force to be reckoned with! But even just by itself, the texture and taste are spot on! Thank you!