Cinnamon Custard Swirl Bread
Delight in the heavenly blend of warm spices and creamy richness with this Cinnamon Custard Swirl Bread. This recipe combines tender, homemade yeast bread with a luscious vanilla custard and a fragrant cinnamon-sugar swirl for a show-stopping bake. Perfect for breakfast, dessert, or an indulgent snack, each slice unfolds layers of buttery, spiced sweetness and silky custard. The rich brioche-style dough is made from scratch and rolled with a decadent filling, creating a stunning spiral pattern in every loaf. Best served warm with a pat of butter or enjoyed on its own, this bread is guaranteed to fill your home with the irresistible aroma of cinnamon. Whether you're an experienced baker or a weekend kitchen enthusiast, this recipe promises bakery-level results that will impress family and friends alike!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Whole milk
- 4 tablespoons Unsalted butter
- 2 Large eggs
- 1.5 tablespoons Ground cinnamon
- 0.5 cups Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoons Vanilla extract
- 0.5 cups Heavy cream
- 2 Egg yolks
Instructions
In a small saucepan, heat the milk and butter over low heat until the butter melts and the mixture is warm to the touch (about 110°F).
In the bowl of a stand mixer, combine the flour, granulated sugar, salt, and instant yeast.
Pour in the warm milk-butter mixture and add the eggs. Mix on low speed using the dough hook until a dough forms.
Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic.
Transfer the dough to a greased bowl, cover with a damp towel, and let rise for 1-1.5 hours or until doubled in size.
While the dough rises, prepare the custard. In a medium saucepan, whisk together the cornstarch, heavy cream, egg yolks, and 2 tablespoons of brown sugar. Heat over low-medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat and stir in vanilla extract. Let the custard cool completely.
In a small bowl, mix together the remaining brown sugar and ground cinnamon to create the cinnamon sugar filling.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 9x15 inches).
Spread the cooled custard evenly over the dough, then sprinkle with the cinnamon sugar mixture.
Starting with the long edge, tightly roll the dough into a log. Pinch the seam to seal.
Place the rolled dough in a greased 9x5 inch loaf pan. Cover and let rise for another 30-40 minutes, or until puffy.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 30-35 minutes, or until golden brown on top and cooked through.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 18.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
