Braided Peanut Butter Cinnamon Swirl Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10–12 slices)
• Prep Time: 30 minutes
• Cook Time: 30–35 minutes
• Total Time: About 3 hours (including rising and cooling)

Quick Ingredients

• 2 3/4 cups (330 g) all-purpose flour, plus extra for kneading
• 1 packet (2 1/4 tsp / 7 g) instant yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp fine salt + 1/2 tsp ground cinnamon (for dough)
• 1/2 cup (120 ml) warm whole milk + 1/4 cup (60 ml) warm water
• 1 large egg + 1/4 cup (60 g) very soft unsalted butter (for dough)
• 1/2 cup (135 g) creamy peanut butter
• 2 tbsp (28 g) melted unsalted butter
• 1/3 cup (70 g) packed light brown sugar + 2 tsp cinnamon (for filling)
• 1 tsp vanilla extract + pinch of salt (for filling)
• 1 egg + 1 tbsp milk (egg wash), coarse sugar for topping
• Optional glaze: 1/2 cup (60 g) powdered sugar, 1 tbsp peanut butter, 1–2 tbsp milk

Do This

• 1. Activate yeast in warm milk, water, and sugar. Mix with egg, soft butter, flour, salt, and cinnamon. Knead until smooth and slightly tacky.
• 2. Let dough rise in a greased bowl, covered, until doubled, 60–90 minutes.
• 3. Stir peanut butter, melted butter, brown sugar, cinnamon, vanilla, and salt into a smooth, spreadable filling.
• 4. Roll dough into a 12 x 16 in (30 x 40 cm) rectangle. Spread filling, leaving a small border.
• 5. Roll into a log, slice lengthwise, twist the two strands cut-side up into a braid, and nestle in a parchment-lined 9 x 5 in loaf pan.
• 6. Let rise 30–45 minutes. Brush with egg wash, sprinkle coarse sugar, and bake at 350°F (175°C) for 28–35 minutes. Cool, optionally drizzle with glaze, slice, and serve.

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Why You’ll Love This Recipe

• Soft, tender, lightly sweet bread wrapped around rich peanut butter and warm cinnamon swirl.
• Eye-catching braided loaf that looks bakery-fancy but is very doable for home bakers.
• Perfect for breakfast, brunch, snacking, or gifting; tastes great plain or lightly toasted.
• Make-ahead friendly and freezer-friendly, with simple pantry ingredients.

Grocery List

• Produce: None needed
• Dairy: Whole milk, unsalted butter (1 standard stick is enough), 2 large eggs
• Pantry: All-purpose flour, instant yeast, granulated sugar, light brown sugar, powdered sugar (optional glaze), creamy peanut butter, vanilla extract, ground cinnamon, fine salt, coarse or turbinado sugar (optional topping)

Full Ingredients

For the Soft Bread Dough

• 2 3/4 cups (330 g) all-purpose flour, plus extra for kneading and rolling
• 1 packet (2 1/4 tsp / 7 g) instant or rapid-rise yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/2 cup (120 ml) whole milk, warmed to 105–115°F (40–46°C)
• 1/4 cup (60 ml) warm water, 105–115°F (40–46°C)
• 1 large egg, at room temperature
• 1/4 cup (60 g) unsalted butter, very soft (room temperature)

For the Peanut Butter Cinnamon Filling

• 1/2 cup (135 g) creamy peanut butter (no-stir or well-stirred natural)
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 1/3 cup (70 g) packed light brown sugar
• 2 tsp ground cinnamon
• 1 tsp pure vanilla extract
• Pinch of fine salt

For Egg Wash & Topping

• 1 large egg
• 1 tbsp (15 ml) milk or cream
• 1–2 tbsp coarse sugar or turbinado sugar (optional, for crunch and sparkle)

Optional Peanut Butter Glaze

• 1/2 cup (60 g) powdered (confectioners’) sugar
• 1 tbsp creamy peanut butter
• 1–2 tbsp milk, as needed for thinning
• 1/4 tsp vanilla extract (optional)

Step-by-Step Instructions

Step 1: Make the soft enriched dough

In a medium bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. Sprinkle the instant yeast over the top and stir to dissolve. Let it sit for 5–10 minutes until the mixture looks foamy and slightly puffed. This tells you the yeast is active.

In a separate bowl, whisk together 2 1/2 cups (300 g) of the flour, the salt, and the 1/2 tsp ground cinnamon. Add the egg and very soft butter to the yeast mixture, stirring or mixing on low until fairly smooth (small butter bits are fine). Gradually add the flour mixture, mixing with a wooden spoon or on low speed until a shaggy dough forms.

Turn the dough out onto a lightly floured surface (or switch to a dough hook). Knead for 8–10 minutes, adding only enough of the remaining 1/4 cup (30 g) flour to prevent sticking, until the dough is smooth, elastic, and slightly tacky but not messy.

Step 2: Let the dough rise until doubled

Shape the dough into a ball by tucking the edges underneath. Lightly grease a clean bowl with a little butter or oil and place the dough inside, turning it once to coat the surface. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel.

Let the dough rise in a warm, draft-free spot for 60–90 minutes, or until noticeably puffy and roughly doubled in size. If your kitchen is cool, this may take closer to 90 minutes; you can place the covered bowl in an unheated oven with just the oven light on to encourage a quicker rise.

Step 3: Stir together the peanut butter cinnamon filling

While the dough is rising, make the filling. In a medium bowl, combine the creamy peanut butter and melted butter. Stir until smooth and glossy. Add the brown sugar, cinnamon, vanilla, and a pinch of salt, then mix until everything is fully combined and spreadable.

The filling should be thick but spreadable, similar to a very soft frosting. If it feels too thick to spread easily, warm it in the microwave for 10–15 seconds or stir in 1–2 tsp of milk until it loosens slightly. Set aside at room temperature; if it firms up too much before you use it, just give it another quick stir.

Step 4: Roll out the dough and add the filling

Once the dough has doubled, gently punch it down to release excess gas and turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about 12 x 16 inches (30 x 40 cm), with the long side closest to you. Try to keep the thickness even, around 1/4 inch (6 mm).

Spread the peanut butter cinnamon filling over the dough in an even layer, using an offset spatula or the back of a spoon, leaving about a 1/2 inch (1.25 cm) border bare on all sides. This border helps the log seal when you roll it up and keeps the filling from escaping too much during baking.

Step 5: Roll, slice, and braid the loaf

Starting from a long edge, roll the dough up tightly into a log, much like a jelly roll or cinnamon roll log. As you roll, gently tug back on the dough to keep the log snug and to create tight spiral layers of filling. Pinch the seam along the length of the log to seal, and gently roll it seam-side down to even out the thickness.

With a sharp chef’s knife or a bench scraper, carefully slice the log lengthwise down the center to create two long pieces. Try to keep the cut clean so the filling layers stay visible. Turn each piece so the cut sides (with all the swirls and filling) are facing up.

Starting at one end, gently twist the two strands around each other into a loose braid, always keeping the cut sides facing upward so the peanut butter cinnamon stripes show. Pinch both ends firmly to seal. Do not worry if some filling spills out; it will create delicious caramelized bits as it bakes.

Step 6: Pan the braid and let it rise again

Line a 9 x 5 inch (23 x 13 cm) loaf pan with parchment paper, letting some overhang on the long sides for easy lifting. Carefully lift the braided loaf and nestle it into the pan. If it is slightly longer than the pan, gently compress it so it fits, tucking the ends if needed.

Cover the pan loosely with lightly greased plastic wrap or a clean towel. Let the braid rise again in a warm spot for 30–45 minutes, until puffy and filling out the pan. During the last 15 minutes of rising, preheat your oven to 350°F (175°C) with a rack in the center position.

Step 7: Brush, bake, and check for doneness

In a small bowl, whisk together the egg and 1 tbsp milk to make an egg wash. Gently brush the top of the risen loaf with the egg wash, being careful not to deflate it. Sprinkle the surface with coarse sugar if using; this adds a lovely crunch and sparkle.

Bake the loaf at 350°F (175°C) for 28–35 minutes, until the top is a deep golden brown and the exposed swirls look set and slightly caramelized. If the loaf seems to be browning too quickly after 20 minutes, loosely tent it with foil and continue baking.

To be sure it is done, you can insert an instant-read thermometer into the center; it should read at least 190°F (88°C). Remove the pan from the oven and cool the loaf in the pan for 10–15 minutes, then use the parchment overhang to lift it out onto a wire rack.

Step 8: Add optional glaze, cool, and serve

For the optional glaze, whisk together the powdered sugar, peanut butter, vanilla (if using), and 1 tbsp milk in a small bowl until smooth. Add more milk, a few drops at a time, until the glaze is thick but pourable.

When the loaf is still slightly warm but no longer hot (about 20–30 minutes after baking), drizzle the glaze over the top in zigzags so it drips into the ridges of the braid. Let the bread cool until just barely warm for the neatest slices, or serve slightly warm for extra-soft texture and gooey swirls.

Slice into 10–12 pieces with a serrated knife. Enjoy plain, with a pat of butter, or lightly toasted.

Pro Tips

• Check your liquid temperature: Milk and water should feel warm but not hot to the touch. Too hot can kill yeast; too cold slows rising.
• Do not over-flour the dough: The dough should stay soft and slightly tacky. Adding too much flour makes the loaf dense instead of tender.
• Use a sharp knife for slicing the log: A clean, confident lengthwise cut exposes beautiful layers and keeps the braid neat.
• Control browning: Every oven is different. If the top browns too fast, tent with foil so the inside can finish baking without burning the crust.
• Let it almost cool before slicing: Cutting too hot will squash the crumb and smear the filling. A short rest gives cleaner, higher slices.

Variations

• Extra-cinnamon version: Add an additional 1/2–1 tsp cinnamon to the filling for a stronger cinnamon roll vibe, and dust the top lightly with cinnamon before baking.
• Honey-peanut swirl: Replace half of the brown sugar in the filling (about 2 tbsp) with honey for a deeper, floral sweetness and slightly stickier swirl.
• Free-form braided ring: Instead of a loaf pan, place the braided dough in a circle on a parchment-lined baking sheet and pinch the ends together to form a wreath. Rise and bake as directed, checking a few minutes early.

Storage & Make-Ahead

Once completely cooled, store the peanut butter cinnamon swirl bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices or the whole loaf (well wrapped in plastic and then foil) for up to 2 months. Thaw at room temperature, then refresh in a 300°F (150°C) oven for 8–10 minutes or toast individual slices as desired. To make ahead, you can assemble the braided loaf, place it in the pan, cover well, and refrigerate overnight. The next day, let it sit at room temperature for 45–60 minutes until puffy, then bake as directed.

Nutrition (per serving)

Approximate per slice (1 of 12): about 300 calories, 12 g fat, 40 g carbohydrates, 7 g protein, 2 g fiber, and 14 g sugars. Numbers will vary depending on exact ingredients used, portion size, and whether you include the glaze and coarse sugar topping.