Description
This Cinnamon Swirl Bread has a tender, buttery crumb and a sweet, cinnamon ribbon throughout. It’s perfect for breakfast, snacking, or enjoying with a warm drink. Simple to make, it’s a cozy treat that fills the home with an irresistible aroma.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 2 tsp ground cinnamon
- 1/3 cup brown sugar
Instructions
- Warm the milk to about 110°F (43°C).
- In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
- Add warm milk, eggs, and softened butter. Mix until a smooth dough forms.
- Knead for 8–10 minutes until the dough is elastic and slightly tacky.
- Place in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- In a small bowl, mix cinnamon and brown sugar for the swirl.
- Punch down the dough and roll into a 12×8 inch (30×20 cm) rectangle.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Roll the dough tightly from the long edge and pinch the seam to seal.
- Place seam-side down in a greased 9×5-inch loaf pan.
- Cover and let rise for 30–40 minutes until it reaches just above the rim.
- Bake at 350°F (175°C) for 30–35 minutes until golden and the internal temperature reaches 190°F (88°C).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use instant yeast for easier mixing without proofing.
- Try adding chopped nuts or a pinch of nutmeg for variation.
- To test doneness, the loaf should sound hollow when tapped.
- Slices freeze well and can be toasted directly from the freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
