Cinnamon Swirl Yeast Bread with Cinnamon Sugar Spirals

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 2 hours 45 minutes to 3 hours 15 minutes (includes rising)

Quick Ingredients

• 3 3/4 cups (470 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) instant yeast
• 1 1/4 tsp fine salt
• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (60 ml) warm water (about 110°F/43°C)
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 1 large egg
• Filling: 2 tbsp (28 g) softened butter, 1/2 cup (100 g) packed light brown sugar, 2 tbsp (25 g) granulated sugar, 1 1/2 tbsp ground cinnamon, 1 tbsp (8 g) all-purpose flour, pinch of salt
• Egg wash: 1 egg + 1 tbsp milk

Do This

• 1. Mix dough; knead until smooth and elastic (8 to 10 minutes).
• 2. Rise covered until doubled (60 to 90 minutes).
• 3. Roll into a 9 x 18-inch rectangle; spread cinnamon-sugar filling.
• 4. Roll up tightly; place seam-side down in a greased 9 x 5-inch loaf pan.
• 5. Rise until loaf crowns 1 inch above pan (45 to 60 minutes).
• 6. Brush with egg wash; bake at 350°F (175°C) for 35 to 40 minutes (190°F/88°C internal).

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Why You’ll Love This Recipe

• Classic cinnamon-swirl bakery vibe at home: A soft, tender crumb with bold cinnamon sugar spirals.
• Reliable and sliceable: Designed to reduce filling “leaks” and help prevent big swirl gaps.
• Perfect any time of day: Toast it for breakfast or serve thick slices for a dessert-style treat.
• Freezer-friendly: Bake once, slice, and freeze for easy future mornings.

Grocery List

• Produce: None (optional: berries for serving)
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, instant yeast, ground cinnamon, fine salt, powdered sugar (optional glaze), vanilla extract (optional glaze)

Full Ingredients

For the Dough

• 3 3/4 cups (470 g) all-purpose flour, plus 1 to 2 tbsp for dusting as needed
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) instant yeast
• 1 1/4 tsp fine salt
• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (60 ml) warm water, about 110°F (43°C)
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 1 large egg (about 50 g without shell), room temperature

For the Cinnamon Swirl Filling

• 2 tbsp (28 g) unsalted butter, softened to a spreadable consistency
• 1/2 cup (100 g) packed light brown sugar
• 2 tbsp (25 g) granulated sugar
• 1 1/2 tbsp (about 12 g) ground cinnamon
• 1 tbsp (8 g) all-purpose flour (helps keep the swirl in place and reduces leaking)
• 1/8 tsp fine salt

For the Egg Wash

• 1 large egg
• 1 tbsp whole milk

Optional Simple Glaze (for serving)

• 1/2 cup (60 g) powdered sugar
• 1 to 2 tbsp whole milk
• 1/2 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prep the pan and warm the liquids

Grease a 9 x 5-inch (23 x 13 cm) loaf pan with butter or neutral oil. If you like extra insurance for easy removal, line the long sides with a strip of parchment paper, leaving a little overhang.

Warm the milk to 110°F (43°C) and the water to about the same temperature. The liquids should feel warm but not hot; overheated liquid can slow or damage yeast.

Step 2: Mix the dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, instant yeast, and salt.

Add the warm milk, warm water, melted butter, and egg. Stir with a sturdy spoon or dough whisk until a shaggy dough forms and no dry flour remains.

Step 3: Knead until smooth and elastic

Stand mixer method: Knead with a dough hook on medium-low speed for 8 to 9 minutes, until the dough looks smooth, stretchy, and slightly tacky but not wet.

By hand: Turn the dough onto a lightly floured counter and knead for 10 minutes. If the dough is very sticky, dust with flour 1 teaspoon at a time (too much flour can make the loaf dry).

The dough is ready when it springs back when gently pressed and you can stretch a small piece thin enough to let some light through without tearing immediately.

Step 4: First rise (until doubled)

Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a damp towel.

Let rise in a warm spot until doubled in size, 60 to 90 minutes (closer to 90 minutes in a cooler kitchen).

Step 5: Make the cinnamon filling

In a small bowl, mix the brown sugar, granulated sugar, cinnamon, flour, and salt until evenly combined. Set aside.

Make sure the 2 tablespoons of butter for the filling is softened (spreadable like room-temperature butter). If it’s too firm, it can tear the dough; if it’s melted, it can run and cause gaps.

Step 6: Roll, fill, and shape the loaf

Gently punch down the dough to release excess gas. Turn it onto a lightly floured surface and roll into a 9 x 18-inch rectangle (about 1/4-inch thick). Try to keep the corners fairly square for an even swirl.

Spread the softened butter over the dough, leaving a 1-inch border along one short edge (this border helps the seam seal). Sprinkle the cinnamon-sugar mixture evenly over the butter, then lightly press it into the dough with your palms so it adheres.

Starting from the short edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam closed along the length, then tuck the ends under slightly for a neat loaf.

Step 7: Second rise (until nicely domed)

Place the log seam-side down into the prepared loaf pan. Cover loosely with plastic wrap.

Let rise until the loaf is puffy and the center crowns about 1 inch above the rim of the pan, 45 to 60 minutes.

Near the end of the rise, preheat the oven to 350°F (175°C) with a rack in the lower-middle position (this helps the bottom bake through without over-browning the top).

Step 8: Egg wash and bake

In a small bowl, whisk together the egg and 1 tablespoon milk. Gently brush a thin, even layer over the top of the risen loaf (try not to press down and deflate it).

Bake at 350°F (175°C) for 35 to 40 minutes, until deep golden brown. The most reliable doneness check is temperature: the center of the loaf should read 190°F (88°C) on an instant-read thermometer.

If the top is browning too quickly before the loaf is done, tent loosely with foil for the last 10 minutes of baking.

Step 9: Cool for clean slices (and optional glaze)

Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool for at least 1 hour before slicing. Cutting too soon can compress the crumb and make the swirl smear.

Optional glaze: Whisk powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt until smooth. Add more milk (1 teaspoon at a time) until it drizzles easily. Drizzle over cooled bread right before serving.

Pro Tips

• Use the flour in the filling: That 1 tablespoon of flour helps the cinnamon sugar stay put and reduces the chance of syrupy layers causing separation.
• Roll tightly, then seal well: A snug roll plus a firmly pinched seam helps prevent big gaps in the swirl.
• Aim for even thickness when rolling: A consistent 1/4-inch dough sheet gives a more uniform spiral and even baking.
• Check doneness by temperature: The loaf can look brown before it’s baked through. Pull it at 190°F (88°C) in the center.
• Wait to slice: Cooling for at least 1 hour makes the loaf slice neatly without tearing the cinnamon layers.

Variations

• Raisin-walnut cinnamon swirl: Sprinkle 1/2 cup (75 g) raisins and 1/2 cup (60 g) chopped walnuts over the filling before rolling.
• Cream cheese drizzle: Replace the simple glaze with a thicker drizzle: 2 oz (56 g) softened cream cheese whisked with 1/2 cup (60 g) powdered sugar and 1 to 2 tbsp milk.
• Extra-spiced swirl: Add 1/4 tsp ground nutmeg and 1/8 tsp ground cloves to the filling for a warmer, holiday-style flavor.

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for 2 days. For longer storage, refrigerate wrapped for up to 5 days (warm or toast slices to bring back the soft texture).

To freeze, cool completely, then slice and wrap individual pieces or wrap the whole loaf tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw slices at room temperature for 20 to 30 minutes, or toast straight from frozen.

Make-ahead option: Prepare the loaf through shaping in the pan, cover tightly, and refrigerate for up to 12 hours. The next day, let it sit at room temperature until puffy and crowned (typically 60 to 90 minutes), then egg wash and bake.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 260 calories, 7 g fat, 43 g carbohydrates, 14 g sugar, 6 g protein, 2 g fiber, 230 mg sodium. Values vary by brand and exact portion size.