Cinnamon Swirl Bread Recipe
This golden loaf of bread holds a secret: a swirl of cinnamon and sugar in every slice! Toast and butter this cinnamon swirl bread for the perfect way to start the morning.

Believe it or not, the idea of baking with yeast once intimidated me completely! However, after trying simple recipes like English muffin bread, I found the confidence to explore further. Now, I enjoy creating everything from Parker House rolls for holiday dinners to overnight cinnamon rolls for leisurely weekend breakfasts.
If you’re looking for a stunning loaf of bread, this cinnamon swirl bread is a delightful option. While the bread may appear unassuming initially, a slice reveals a beautiful swirl of cinnamon and sugar, making each bite a treat.
This yeast bread might have daunted me in the past, but now I know it’s straightforward to make. Join me as I guide you through the process, ensuring you feel confident enough to give it a try!
What is cinnamon swirl bread?
At first glance, cinnamon swirl bread may seem ordinary, resembling a typical loaf of white sandwich bread. However, as soon as you cut into it, you’ll discover a perfect spiral of cinnamon and sugar running throughout the loaf, granting each slice its enticing swirl.
Stephie’s mother used to make this delightful bread when she was younger, and her favorite way to enjoy it was from the outside in, ultimately ending with the center piece covered in cinnamon and sugar. It’s this indulgence that I find reminiscent of enjoying a cinnamon roll!
This cinnamon swirl bread is exceptional for toast but would also make fantastic French toast.

How to make cinnamon swirl bread
Wondering how to create this amazing cinnamon swirl bread? I assure you that it’s easier than it looks, and I won’t spoil your secret if you’d like people to believe you put in an immense amount of effort!
Ingredients you need
The ingredient list for this delightful bread is quite brief, likely including items you already have on hand.
For the bread, you will need:
- 1 cup milk
- 6 tablespoons room-temperature unsalted butter
- 2 1/4 teaspoons (1 envelope) instant yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 3 tablespoons granulated sugar

If you forget to leave your butter out ahead of time, check out some quick methods for softening butter.
Make sure you know how to measure flour accurately to ensure your bread comes out perfect each time.
For the cinnamon swirl, you will need:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 2 teaspoons all-purpose flour
- 1 large egg beaten with 1 tablespoon water
Recipe Tip
While you might think the egg wash is to give the loaf color, it actually helps prevent “gapping” in the swirl as the bread rises and bakes.
Making the bread dough
Begin by creating the bread dough. In a microwave-safe measuring cup or bowl, combine the milk and butter and microwave on high for about 1 minute.

The milk should be warm but not hot; ideally around 115℉ on an instant-read thermometer. The butter may not completely melt, which is perfectly fine.
Pour the milk mixture into a large bowl and add the remaining dough ingredients. Mix by hand or with a dough hook until the dough comes together but remains somewhat shaggy.

Next, turn the dough out onto a lightly floured surface and knead it until it becomes smooth and elastic, about 8-10 minutes.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm location until it doubles in size, which will take approximately one hour.

While the dough is rising, prepare your filling by mixing together the cinnamon, sugar, and flour in one bowl, and whisking the egg and water in another. Don’t forget to spray an 8 1/2″ x 4 1/2″ loaf pan with nonstick cooking spray.
Shaping and baking the cinnamon swirl bread
Once the dough has doubled in size, it’s time to shape it. Gently turn the dough out onto a lightly greased surface and pat or roll it into a rectangle measuring about 6 inches by 20 inches.

Brush the top with the egg wash and evenly sprinkle the cinnamon-sugar filling. Starting from one of the short sides, tightly roll the dough into a log. Pinch the ends and the long seam closed, and place it seam-side down in the greased loaf pan.

Loosely cover the pan with greased plastic wrap and allow the bread to rise again for about 1 hour or until it’s about an inch above the top of the pan. Meanwhile, preheat your oven to 350°F.
Bake the cinnamon swirl bread for 45-55 minutes, or until golden brown on the outside, and the interior registers 190°F on an instant-read thermometer. If the crust starts to brown too much, lightly cover it with foil to prevent over-browning.

Carefully transfer the bread to a wire rack to cool. Optionally, brush the top with melted butter for a soft, shiny crust. Allow the bread to cool completely before slicing and serving.
Storage tips
Store your cinnamon swirl bread at room temperature for several days, ensuring it is well wrapped, for instance, wrapped in foil. You can also freeze it for up to a month; just wrap the loaf in plastic wrap and foil, labeling it with the date it was made for easy reference later.

More filling ideas
While the classic cinnamon-sugar filling is always a favorite, feel free to experiment with variations. Consider replacing cinnamon with pumpkin pie spice, apple pie spice, or a chai spice blend for unique flavors. Incorporating dried fruits like raisins or cranberries can also enhance your filling.

Recipe FAQs
Warm enough to activate the yeast without killing it, ideally around 115°F. If you don’t have a thermometer, it should feel warm but not hot to the wrist.
What’s the best way to knead bread dough?
Sprinkle flour on a clean surface, push the dough away with your palm, then fold it back over itself and rotate it 90 degrees. Repeat for about 8 minutes.
How do I know when the dough is done rising?
Look for it to double in size; perform the poke test by gently pressing the dough; it’s ready when it springs back slowly.
How do I know when this cinnamon swirl bread is done baking?
The crust should be golden, and you can check the interior temperature, which should be around 190°F.
Help! My dough didn’t rise. Do you know why?
Fresh yeast is crucial. Also, if the milk mixture was too hot, it might have killed the yeast. Aim for that 115°F target!