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Classic Cinnamon Sugar Swirl Loaf Bread

A close-up cross-section of a freshly baked loaf of cinnamon sugar bread showing rich swirls of filling.
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Make a soft, moist homemade cinnamon bread with a beautiful, rich cinnamon sugar swirl. This sweet bread recipe is perfect for breakfast or an afternoon treat.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Swirl: 1/2 cup packed light brown sugar
  • For the Swirl: 2 tablespoons ground cinnamon
  • For the Swirl: 4 tablespoons unsalted butter, softened
  • For the Topping: 2 tablespoons granulated sugar
  • For the Topping: 1 teaspoon ground cinnamon

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, melted butter, and egg to the yeast mixture. Stir well.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the swirl filling: While the dough rises, mix the brown sugar and 2 tablespoons of cinnamon together in a small bowl.
  6. Shape the loaf: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a rectangle, about 10 by 16 inches.
  7. Spread the butter and filling: Spread the 4 tablespoons of softened butter evenly over the dough surface, leaving a small half-inch border on one long edge. Sprinkle the cinnamon sugar mixture evenly over the butter.
  8. Roll and seal: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Tuck the ends under slightly.
  9. Place in pan: Transfer the dough log, seam-side down, into a greased 9×5 inch loaf pan. Cover loosely and let rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  10. Preheat and prepare topping: Preheat your oven to 350°F (175°C). Mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping.
  11. Bake: Sprinkle the cinnamon sugar topping evenly over the loaf. Bake for 35 to 40 minutes, or until golden brown and cooked through. A thermometer inserted into the center should read 200°F (93°C).
  12. Cool: Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For a stronger cinnamon flavor, increase the swirl cinnamon to 3 tablespoons.
  • If you prefer a quick bread, substitute the yeast with 2 teaspoons of baking powder and 1/2 teaspoon of baking soda, mixing them with the flour.
  • To achieve a very moist cinnamon bread, brush the top lightly with melted butter immediately after removing it from the oven.

Nutrition

Find it online: https://cookingbyjade.com/cinnamon-sugar-bread-recipe-easy-loaf/