This bread is like a hug from the inside! So soft, sweet, and loaded with cinnamon goodness!

 

🍞 Cinnamon Swirl Bread

"This bread is like a hug from the inside! So soft, sweet, and loaded with cinnamon goodness!"

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Introduction

Some recipes warm you from the inside out — and cinnamon swirl bread is the epitome of that cozy feeling. It’s more than just a loaf of bread; it’s an experience. From the smell that fills your kitchen while it bakes to that first bite of pillowy-soft dough laced with buttery cinnamon sugar, this bread tastes like comfort, nostalgia, and joy all rolled into one.

This is the kind of bread that doesn’t last long on the counter. Whether you’re toasting it for breakfast, slicing it thick for French toast, or sneaking bites straight from the loaf, it delivers big on flavor and softness. It's sweet — but not too sweet — and the swirl of cinnamon sugar gives it that wow factor every time.

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Why You'll Love This Recipe

• Super soft and tender texture thanks to a rich, enriched dough

• Generous cinnamon swirl in every slice

• Perfect for breakfast, brunch, or dessert

• Freezes well and makes amazing French toast

• Easy to make with basic pantry ingredients

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Ingredients

For the Dough:

• 3 ½ cups all-purpose flour (plus more for kneading)

• ¼ cup granulated sugar

• 1 packet (2 ¼ tsp) active dry yeast

• 1 teaspoon salt

• ¾ cup warm milk (about 110°F / 43°C)

• ¼ cup warm water

• 4 tablespoons unsalted butter, melted

• 1 large egg, room temperature

For the Cinnamon Swirl:

• ⅓ cup granulated sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons unsalted butter, softened

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tablespoons milk or cream

• ½ teaspoon vanilla extract

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Tools You’ll Need

• Large mixing bowl or stand mixer with dough hook

• Small saucepan (for warming milk/water)

• Loaf pan (8½ x 4½ or 9 x 5 inches)

• Rolling pin

• Kitchen thermometer (recommended)

• Plastic wrap or clean towel

• Wire rack for cooling

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Step-by-Step Instructions

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Step 1: Activate the Yeast

In a small bowl or measuring cup, combine the warm water, warm milk, and a teaspoon of sugar. Sprinkle the yeast over the top. Let it sit for 5–10 minutes until it becomes frothy and bubbly — that’s your sign that the yeast is active and ready to go.

💡 Tip: If your yeast doesn’t foam, it may be expired or your liquid was too hot or cold.

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Step 2: Make the Dough

In a large bowl, combine the flour, remaining sugar, and salt. Mix briefly to distribute.

Add the melted butter, egg, and the yeast mixture to the flour. Stir until a shaggy dough forms.

If using a stand mixer: Use the dough hook attachment and knead for 6–8 minutes on medium speed until the dough is smooth and elastic.

If kneading by hand: Turn the dough onto a floured surface and knead for 8–10 minutes, adding flour as needed until the dough is soft, elastic, and only slightly sticky.

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Step 3: First Rise

Place the kneaded dough in a lightly greased bowl. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

🕒 Rising time can vary depending on room temperature — be patient!

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Step 4: Make the Cinnamon Filling

While the dough is rising, mix together the sugar and cinnamon in a small bowl. Set the softened butter aside.

This will become the magical swirl of sweetness and spice that transforms your loaf into something extraordinary.

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Step 5: Shape the Dough and Add the Swirl

Once the dough has risen, punch it down to release the air.

Roll it out on a lightly floured surface into a rectangle about 8x14 inches.

Spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly on top.

Starting from the short end, tightly roll up the dough into a log, pressing the seam to seal.

Place the rolled dough, seam-side down, into a greased loaf pan.

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Step 6: Second Rise

Cover the pan loosely with a towel or plastic wrap. Let the dough rise again in a warm place for 45–60 minutes, or until it has risen slightly above the edge of the pan.

✨ This second rise gives the bread its light, fluffy texture.

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Step 7: Bake the Bread

Preheat your oven to 350°F (175°C).

Bake the bread for 35–40 minutes, or until the top is golden brown and a thermometer inserted in the center reads 190°F (88°C).

If the top is browning too quickly, tent it with foil for the last 10–15 minutes.

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Step 8: Cool and (Optional) Glaze

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.

For extra indulgence, mix the powdered sugar, milk, and vanilla to create a glaze. Drizzle over the cooled loaf.

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Texture & Flavor: What to Expect

• Crust: Slightly crisp and golden

• Crumb: Soft, fluffy, tender — perfect for toasting

• Flavor: Rich and buttery, with warm cinnamon sweetness in every bite

Every slice is a swirl of flavor and a reminder that simple ingredients can create extraordinary results.

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Tips for Best Results

• Use room temperature ingredients — this helps the dough rise properly.

• Let the bread cool before slicing for clean, beautiful swirls.

• Use fresh cinnamon — the flavor fades over time.

• Don't overstuff the swirl or the layers may separate.

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Variations You’ll Love

1. Raisin Cinnamon Bread

Add ½ cup of plump raisins to the cinnamon sugar layer for added texture and sweetness.

2. Nutty Delight

Sprinkle chopped pecans or walnuts inside the swirl for crunch.

3. Apple Cinnamon Swirl

Layer in thin slices of apple tossed in cinnamon and sugar before rolling.

4. Chocolate Cinnamon Swirl

Add mini chocolate chips to the filling — kids love it!

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Serving Suggestions

• Toasted with butter – the classic way

• With cream cheese or nut butter

• As French toast — rich and decadent

• In bread pudding — repurpose leftovers

• Sandwiches — yes, even PB&J tastes amazing on this bread

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Storage & Freezing

• Store at room temperature in a sealed bag or container for up to 4 days.

• Freeze slices or the whole loaf (wrapped well) for up to 3 months.

• Reheat in toaster or microwave for that fresh-baked taste.

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The Science Behind Soft Bread

This bread is enriched, meaning it includes fat (butter), sugar, and eggs. These additions:

• Soften the crumb

• Help keep moisture

• Enhance browning

• Improve flavor

Kneading builds gluten, which gives the bread its structure, while the two rises ensure a light, airy interior.

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Troubleshooting Common Issues

Problem	Cause	Fix
Bread didn’t rise	Yeast was dead or liquid too hot	Always test yeast with warm water
Dough too sticky	Too little flour	Add flour 1 tbsp at a time while kneading
Bread too dry	Overbaked	Use thermometer and avoid over-flouring
Filling leaked out	Rolled too loosely or overfilled	Roll tightly and leave a clean edge