Cinnamon Swirl Bread That Actually Works
Indulge in the comfort of homemade perfection with *Cinnamon Swirl Bread That Actually Works*, a foolproof recipe for tender, fluffy bread infused with a rich, aromatic cinnamon-brown sugar swirl. Crafted with pantry staples like all-purpose flour, warm milk, and a touch of melted butter, this recipe ensures a soft and buttery loaf with a golden, shiny crust thanks to an egg wash finish. The filling—a decadent mix of softened butter, brown sugar, and warm ground cinnamon—melts into mesmerizing swirls, making every slice an irresistible blend of sweetness and spice. Perfectly suited for breakfast or an afternoon treat, this timeless bread pairs beautifully with a smear of butter, a dollop of jam, or simply on its own. Whether you're a seasoned baker or a beginner, this reliable recipe guarantees bakery-quality results right in your home kitchen—and the enticing aroma during baking is an added bonus!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 240 milliliters Warm milk (around 43°C / 110°F)
- 60 grams Unsalted butter (melted)
- 1 unit Large egg
- 70 grams Brown sugar (for filling)
- 1.5 tablespoons Ground cinnamon (for filling)
- 20 grams Unsalted butter (softened, for filling)
- 1 unit Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and active dry yeast. Mix together until evenly distributed.
Add the warm milk, melted butter, and the egg to the dry ingredients. Stir with a wooden spoon or a rubber spatula until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5-6 minutes.
Place the kneaded dough in a greased bowl, turning once to coat the top. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until the dough doubles in size.
While the dough is rising, prepare the filling by mixing together the brown sugar and ground cinnamon in a small bowl. Set aside the softened butter as well.
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 22x30 cm (9x12 inches).
Spread the softened butter evenly over the rolled-out dough, leaving a 1 cm (1/2 inch) border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
Starting from one of the short ends, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under slightly to keep the filling in.
Place the rolled dough seam-side down into a greased 9x5-inch loaf pan. Cover with a towel and let it rise again for about 30-45 minutes, or until it has doubled in size and fills the pan.
Preheat your oven to 175°C (350°F). Brush the top of the risen dough with the egg wash for a shiny golden crust.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is deep golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 13.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 118 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.
