Cinnamon Swirl Bread – Easy Homemade Sweet Loaf Bread Recipe

Cinnamon swirl bread is a sweet loaf that wraps your kitchen in warmth and the smell of nostalgia. This recipe delivers that classic swirl bread design, with soft dough and a ribbon of cinnamon sugar twirled through each slice. It brings together the best of a cinnamon roll and a soft breakfast loaf, making it a staple for weekend baking or slow holiday mornings.

You will learn how to prepare a sweet cinnamon swirl bread from scratch, how to shape the twist for a clear swirl, and how to store it so it stays soft for days. The process looks elaborate, but each step is straightforward. Trust your hands and the dough will tell you what it needs.

This easy cinnamon swirl bread recipe balances sugar and spice without tipping into dessert territory. It can be served with tea, packed into a lunchbox, or used for French toast on day two. Among cinnamon swirl recipes, this one has stood the test of time in my kitchen.

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Mixing the Dough for Homemade Cinnamon Swirl Bread

Start with a warm mixture of milk, water, and yeast. This activates the yeast properly and gives the dough its rise. After five to ten minutes, you should see foam at the surface, a sign that the yeast is alive and ready.

In another bowl, whisk flour, sugar, and salt to combine everything evenly. Add the yeast mixture, softened butter, and a room-temperature egg to the dry ingredients. Use a dough hook or your hands to knead it into a smooth, elastic dough. I often set a timer. Eight minutes by mixer or ten by hand does the trick.

The dough should feel soft and just a little sticky. If it’s dry or cracking, your kitchen may be cold. Add a teaspoon of water and knead again. Place the dough in a lightly greased bowl and cover it. Let it rest for about 90 minutes or until doubled.

For other sweet loaf breads that start the same way, try this cinnamon raisin bread recipe with plump dried fruit folded into the dough.

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Preparing the Filling and Creating the Swirl

While the dough rises, stir together brown sugar and cinnamon. Melt the butter and set it aside. This step is simple, but don’t rush. If you rush and the butter is too hot, it may melt the dough instead of helping it hold the filling.

After the first rise, roll the dough into a wide rectangle. Brush the surface with melted butter, edge to edge. Sprinkle on the cinnamon-sugar mixture and press gently with your palms to help it stick. Roll the dough tightly into a log, slice it lengthwise, and twist the two halves together.

I’ve tried both rolling the dough into a tight log and slicing it like a jelly roll, and also braiding with the swirl exposed. The latter gives a better cinnamon swirl appearance after baking. The swirl stays visible and the texture inside stays softer.

If you’re looking for a smaller format with the same flavor, you may like these cinnamon sugar muffins baked in individual portions.

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Shaping, Proofing, and Baking Your Swirled Bread

Fit the twisted dough gently into a greased loaf pan. Let it rise a second time, just until puffy. This second rise takes about 30 to 40 minutes, enough for the loaf to swell slightly over the rim of the pan.

Bake it in a 350-degree oven for 35 to 40 minutes. The top should be golden brown and the loaf should sound hollow when tapped. If it’s browning too quickly, tent it with foil in the last ten minutes.

Cool the loaf slightly before removing it from the pan. Let it cool fully before slicing so the swirl sets properly and doesn’t tear. For glaze, mix powdered sugar, milk, and vanilla, then drizzle it over the loaf after it cools.

If you’re in the mood for something with apple and spice, these apple cinnamon muffins carry similar notes in a different format.

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Serving Suggestions and Storage Tips for Sweet Cinnamon Bread

This sweet cinnamon swirl bread makes a lovely morning slice, especially when toasted with a pat of butter. It’s soft enough for snacking, but firm enough for slicing cleanly. I’ve used it for French toast and bread pudding as well. The swirl adds flavor to every bite.

To store, wrap the cooled loaf tightly in foil or place in an airtight container. It keeps for up to three days at room temperature. For longer storage, freeze slices between parchment paper and toast directly from frozen.

For another breakfast-friendly option that stores well, try cinnamon apples to spoon over oatmeal or toast.

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Why This Swirled Bread Recipe Works Every Time

I’ve tested this swirl bread recipe with several dough types, and this one always delivers. The balance of egg, milk, and butter keeps the crumb soft but sturdy. It holds the swirl without collapsing. The brown sugar-cinnamon filling stays defined and flavorful.

Compared to enriched doughs with more sugar or fat, this one strikes a better balance. I’ve made sweeter doughs before and found they brown too fast or dry out. This version stays moist and slices neatly, even the next day.

You may call it sweet cinnamon swirl bread, swirl bread, or just cinnamon bread. Whatever name you use, the result is a reliable loaf that holds up to repeat baking.

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Save This Cinnamon Swirl Bread Recipe and Share Yours Too

If this bread made your kitchen smell like home, pin it to your baking board so you can find it again. Share your baking results or ask a question in the comments. Did your swirl twist just right? Did you add raisins or a different spice?

I’d love to hear how yours turned out. Sometimes the best tip comes from someone else’s hands.