Classic Cinnamon Swirl Bread
Bake soft homemade cinnamon swirl bread with a buttery yeast dough and a beautiful brown sugar cinnamon spiral.
Ingredients
- 360 g all-purpose flour
- 180 g whole milk, lukewarm
- 1 large egg
- 45 g granulated sugar
- 7 g instant yeast
- 6 g fine salt
- 55 g unsalted butter, softened
- 65 g light brown sugar
- 2 tsp ground cinnamon
- 15 g all-purpose flour
- 1 pinch salt
- 15 g melted butter
Instructions
- Make enriched dough. Knead until smooth and elastic.
- Rise until approximately doubled.
- Roll dough to approximately 9x18-inch rectangle.
- Brush lightly with melted butter.
- Combine brown sugar, cinnamon, flour, and salt.
- Sprinkle evenly, leaving approximately 1/2 inch bare along final edge.
- Roll tightly from short side to create many layers.
- Pinch seam and ends closed.
- Place seam-down into greased 9x5 pan.
- Proof until loaf crowns above rim.
- Bake 350F approximately 40-45 minutes. Tent loosely with foil if top browns too quickly. Target center: approximately 190F.
- Cool completely before slicing.
Nutrition
Chef's Notes
CHEF'S NOTES: - This is a yeasted bread, NOT cake batter. The dough is enriched with milk, egg, and butter. - The small amount of flour in the filling helps reduce separation/gapping. - Roll tightly for many layers of cinnamon swirl. - Cool completely before slicing or the swirl may pull apart. TROUBLESHOOTING: - Why does cinnamon swirl bread separate around the swirl? Filling was too thick, dough wasn't sealed, or bread was sliced warm. - How do I prevent filling leaking? Leave a bare edge, roll tightly, and pinch seams closed. - Can I toast it? Yes - it toasts beautifully. STORAGE: Room temperature 3-4 days. Toast to refresh. Freezes well sliced. SCALING: 2x = make two 9x5 loaves. Rise and bake times do not scale. ALLERGENS: Contains wheat, milk, egg. NUTRITION NOTE: Calculated per slice (1/12 of loaf) using standard USDA nutrition values.