Cinnamon Swirl Egg Bread
Indulge in the irresistible charm of Cinnamon Swirl Egg Bread, a decadently soft loaf that combines the richness of egg-enriched dough with the warm spice of a cinnamon-sugar swirl. Perfect for breakfast, brunch, or an afternoon treat, this homemade bread boasts a buttery texture and a stunning spiral design that’s as satisfying to cut into as it is to eat. A delicate balance of whole milk, eggs, and yeast creates a tender base, while a filling of brown sugar and ground cinnamon ensures an explosion of comforting flavors in every bite. Brush the top with a golden egg wash for a bakery-style finish, and serve it fresh or lightly toasted for ultimate enjoyment. Whether you twist it for a decorative effect or keep it classic, this recipe is as visually appealing as it is delicious—ideal for impressing guests or indulging in a cozy moment at home.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 85 g Unsalted butter
- 50 g Granulated sugar
- 10 g Active dry yeast
- 2 pcs Large eggs
- 500 g All-purpose flour
- 1 tsp Salt
- 100 g Brown sugar
- 2 tsp Ground cinnamon
- 30 g Softened butter (for filling)
- 1 pcs Egg wash (1 egg mixed with 1 tbsp water)
Instructions
In a small saucepan, warm the milk until it’s lukewarm (about 37–40°C or 100–105°F). Remove from heat and add the butter, allowing it to melt. Stir in the granulated sugar until dissolved.
Transfer the milk mixture to a bowl and sprinkle the active dry yeast over the surface. Let it sit for 5–10 minutes until the yeast is foamy.
In a large mixing bowl, beat the eggs. Add the milk-yeast mixture, all-purpose flour, and salt. Stir until the dough starts to come together.
Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic, or use a stand mixer with a dough hook for about 5–7 minutes.
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Meanwhile, prepare the cinnamon filling. In a small bowl, mix the brown sugar and cinnamon together.
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12x18 inches.
Spread the softened butter for the filling evenly across the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter, leaving a 1-inch border on one long edge.
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal the roll.
Place the rolled dough seam-side down into a greased 9x5-inch loaf pan, or twist the dough and place it for a decorative effect.
Cover the loaf pan with a clean towel and let the dough rise again in a warm spot for 30–45 minutes, or until it puffs up.
Preheat your oven to 180°C (350°F). Brush the loaf with the egg wash.
Bake the bread for 30–35 minutes, or until golden brown on top and hollow-sounding when tapped.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 551.5 g | 201% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 160.3 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 619 mg | 48% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1496 mg | 32% | |
*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.
