Sweet Cinnamon Swirl Bread Recipe Loaf
There is something uniquely comforting about the scent of cinnamon and freshly baked bread filling the kitchen. It’s a warm, sweet aroma that promises pure deliciousness, and it’s exactly what you get with this Cinnamon Swirl Bread recipe. This isn’t just any bread; it’s a soft, fluffy, enriched loaf with a generous, buttery ribbon of brown sugar and cinnamon spiralling through its centre. The dough itself is a dream to work with—supple and smooth—and the finished product has a beautifully tender crumb that pulls apart in the most satisfying way.
My kids absolutely devour this every time I make it, whether it’s served warm from the oven for a weekend breakfast or sliced for an after-school treat. While I often turn to hearty meals like my Juicy Chicken Recipe during the week, weekends are for slower, more rewarding kitchen projects. This bread recipe is ideal for those lazy Saturday mornings when you have a little more time to create something truly special. It’s a bake that always gets compliments, with its impressive swirl and mouth-watering flavour.
We’ll walk through every step together, from activating the yeast to getting that perfect, tight swirl. I’ve included all my best tips to ensure you get a beautiful loaf, even if you’re new to bread making. So, let’s get our aprons on and bake something wonderful.
Recipe Overview
This recipe guides you through creating a soft, enriched dough that’s rolled up with a classic cinnamon-sugar filling. The result is a beautifully swirled loaf that’s tender, moist, and packed with warm spice. After testing this dozens of times, I found that letting the dough have a slow, cool prove overnight in the fridge actually develops an even deeper flavour, so I’ve included that as an option if you like to plan ahead.
- Prep Time: 25 minutes
- Proving Time: 2 hours
- Cook Time: 30-35 minutes
- Total Time: 2 hours 55 minutes
- Servings: 1 loaf (makes 10-12 slices)
- Difficulty: Medium
Why You’ll Love This Cinnamon Swirl Bread Recipe
- Incredible Texture and Flavour: The dough is enriched with milk, butter, and an egg, creating a wonderfully soft and pillowy crumb. This is perfectly balanced by the sweet, slightly gooey filling of dark brown sugar, butter, and fragrant cinnamon.
- A Rewarding Baking Project: While it takes a couple of hours with proving, the active time is minimal. The process of kneading, shaping, and watching the dough rise is immensely satisfying.
- A Flexible Recipe: You can easily adapt the filling. Try adding a handful of chopped pecans for a bit of crunch, or some raisins for little bursts of sweetness. A pinch of cardamom or nutmeg in the filling also works beautifully.
- Ideal for a Special Breakfast: This bread transforms a simple weekend breakfast into a real occasion. It’s also lovely for an afternoon cuppa or as a thoughtful homemade gift for friends and family.
- Family Tested and Adored: This is one of those bakes that disappears almost as soon as it comes out of the oven in my house. Everyone seems to love it, from the youngest to the oldest.
Ingredients You’ll Need
For the best results, I recommend using strong white bread flour, as its higher protein content gives the bread a better structure and chew. I always use Allinson’s or Hovis bread flour for reliable results. Using all the ingredients at room temperature, especially the milk, butter, and egg, is key to a smooth, cohesive dough.
- For the Dough:
- 120ml whole milk, lukewarm
- 2 tsp (7g) fast-action dried yeast
- 50g caster sugar
- 400g strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 large free-range egg, at room temperature
- 60g unsalted butter, softened and cubed
- For the Filling:
- 60g unsalted butter, very soft
- 100g soft dark brown sugar
- 2 tbsp ground cinnamon
- For the Icing (Optional):
- 100g icing sugar, sifted
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
Sara’s Tip: Make sure your milk is lukewarm – not hot! If it’s too hot (above 43°C), it can kill the yeast, and your dough won’t rise. A good test is to dab a little on your wrist; it should feel comfortably warm.
How to Make Cinnamon Swirl Bread
Making bread from scratch is one of the most rewarding things you can do in the kitchen. We’ll take it step by step, so don’t feel intimidated by the yeast or the kneading. The process is straightforward, and the result is well worth the effort.
- Activate the Yeast: In a small bowl or jug, gently warm the milk until it’s lukewarm. Stir in the yeast and 1 teaspoon of the caster sugar. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This shows the yeast is active and ready to go. If it doesn’t froth, your yeast may be old, and it’s best to start again.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, the remaining caster sugar, and the salt. Give it a quick mix. Pour in the frothy yeast mixture and the egg. Mix on a low speed for about 2 minutes until a shaggy dough begins to form.
- Knead the Dough: Add the softened butter, one cube at a time, mixing well after each addition. Once all the butter is incorporated, increase the mixer speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. To check if it’s ready, you can do the ‘windowpane test’ explained by experts at King Arthur Baking. If kneading by hand, tip the dough onto a lightly floured surface and knead for 10-15 minutes.
- First Proof: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a damp tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling and Shape the Loaf: While the dough is proving, mix the soft butter, dark brown sugar, and cinnamon together in a small bowl to form a paste. Once the dough has risen, gently punch it down and tip it onto a lightly floured surface. Roll it out into a rectangle approximately 30cm x 40cm. Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges.
- Roll and Second Proof: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it securely. Place the log, seam-side down, into a greased and lined 900g (2lb) loaf tin. Cover again and leave to prove in a warm place for another 45-60 minutes, or until it has risen to just above the rim of the tin.
- Bake the Bread: Towards the end of the second proof, preheat your oven to 180°C (160°C fan). Bake the loaf for 30-35 minutes, until it’s a deep golden brown and sounds hollow when tapped on the bottom. I find that covering it loosely with foil for the last 10 minutes prevents the top from getting too dark.
- Cool and Ice: Let the bread cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely. If you’re adding icing, whisk together the sifted icing sugar, vanilla, and 1 tablespoon of milk until smooth. Add more milk, a drop at a time, until you reach a thick but pourable consistency. Drizzle it over the completely cooled loaf.
Tips From My Kitchen
- Mastering the Swirl: For a really tight, defined swirl, roll the log as tightly as you can without tearing the dough. This ensures you get that beautiful spiral in every single slice.
- The Secret Step for a Gooey Centre: I learned that using very soft, almost spreadable butter for the filling (instead of melted butter) creates a much better paste that doesn’t leak out during baking. This keeps the cinnamon swirl rich and gooey.
- Make-Ahead Magic: You can prepare the dough and let it have its first proof overnight in the fridge. This slow, cold fermentation develops a more complex flavour. Just let it come to room temperature for about 30 minutes the next day before shaping.
- Storage: This bread is best enjoyed on the day it’s baked, but it will keep well for up to 3 days. Store it sliced in an airtight container at room temperature. It also freezes brilliantly – just slice it first so you can grab a piece whenever you fancy.
Equipment You’ll Need
- Stand mixer with a dough hook (optional, but very helpful)
- 900g (2lb) loaf tin
- Rolling pin
- Parchment paper
- Wire cooling rack
- Small bowls for mixing
Common Mistakes to Avoid
- Killing the Yeast: Using milk or water that is too hot is a common reason for dough not rising. Always test the temperature; it should feel just warm to the touch.
- Under-proving the Dough: Be patient with your proving times. An under-proved loaf will be dense and heavy. The dough should visibly double in size during the first proof and rise nicely in the tin for the second.
- Slicing While Warm: As tempting as it is, wait for the bread to cool completely before slicing. Cutting into it while it’s still warm can cause the soft crumb to compress and tear, ruining the beautiful swirl.
Delicious Variations to Try
Once you’ve mastered the classic recipe, it’s fun to experiment with different fillings and additions to make it your own.
- Nutty Cinnamon Swirl: Add 75g of chopped pecans or walnuts to the cinnamon-sugar filling for a lovely textural contrast and nutty flavour.
- Orange and Cardamom: Add the zest of one orange and 1/2 teaspoon of ground cardamom to the filling for a fragrant, citrusy twist that pairs wonderfully with the cinnamon.
- Chocolate Chip Swirl: For an even more indulgent treat, sprinkle 100g of mini chocolate chips over the cinnamon filling before rolling it up.
What to Serve With Cinnamon Swirl Bread
This bread is truly a star on its own, but here are a few ways we love to enjoy it.
- Simply Buttered: A thick slice, lightly toasted and slathered with good quality salted butter, is pure bliss.
- Decadent French Toast: Slices of day-old cinnamon swirl bread make the most incredible French toast. The cinnamon filling caramelises beautifully in the pan.
- Part of a Brunch Spread: For a big weekend brunch, this bread offers a wonderful sweet element. It might sound unusual, but it’s a great counterpoint to savoury dishes. We sometimes serve it alongside a simple frittata or even a light main like our Lemon Garlic Chicken and a fresh green salad for a really memorable meal.
Frequently Asked Questions
Cinnamon Swirl Bread
Ingredients
Method
- Activate the Yeast: In a small bowl or jug, gently warm the milk until it's lukewarm. Stir in the yeast and 1 teaspoon of the caster sugar. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This shows the yeast is active and ready to go. If it doesn't froth, your yeast may be old, and it's best to start again.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, the remaining caster sugar, and the salt. Give it a quick mix. Pour in the frothy yeast mixture and the egg. Mix on a low speed for about 2 minutes until a shaggy dough begins to form.
- Knead the Dough: Add the softened butter, one cube at a time, mixing well after each addition. Once all the butter is incorporated, increase the mixer speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. To check if it's ready, you can do the 'windowpane test' explained by experts at King Arthur Baking. If kneading by hand, tip the dough onto a lightly floured surface and knead for 10-15 minutes.
- First Proof: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a damp tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling and Shape the Loaf: While the dough is proving, mix the soft butter, dark brown sugar, and cinnamon together in a small bowl to form a paste. Once the dough has risen, gently punch it down and tip it onto a lightly floured surface. Roll it out into a rectangle approximately 30cm x 40cm. Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges.
- Roll and Second Proof: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it securely. Place the log, seam-side down, into a greased and lined 900g (2lb) loaf tin. Cover again and leave to prove in a warm place for another 45-60 minutes, or until it has risen to just above the rim of the tin.
- Bake the Bread: Towards the end of the second proof, preheat your oven to 180°C (160°C fan). Bake the loaf for 30-35 minutes, until it's a deep golden brown and sounds hollow when tapped on the bottom. I find that covering it loosely with foil for the last 10 minutes prevents the top from getting too dark.
- Cool and Ice: Let the bread cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely. If you're adding icing, whisk together the sifted icing sugar, vanilla, and 1 tablespoon of milk until smooth. Add more milk, a drop at a time, until you reach a thick but pourable consistency. Drizzle it over the completely cooled loaf.
Notes
I really hope you give this Cinnamon Swirl Bread recipe a go. There’s something so special about pulling a warm, fragrant loaf from your own oven. It’s a bake that brings so much joy and always makes the house feel like a home. Let me know how you get on in the comments below – I’d love to hear about it! Happy baking, Sara.
