Homemade Cinnamon Swirl Bread
Total Time
4 hours, 45 minutes
Prep Time
3 hours, 30 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(128)
Ingredients
1 loaf
- 1/2 cup (120ml) water, warmed to about 110°F (43°C)
- 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)*
- 1/4 cup (50g) granulated sugar, divided
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces
- 3 cups (390g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
- 1 egg white, beaten
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon (14g) unsalted butter, melted
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Preparation
Step 1
Prepare the dough: Whisk the warm water, warm milk, yeast, and 2 Tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.
Step 2
Add the remaining sugar, the butter, 1 cup flour (about 130g), and the salt. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Step 3
Knead the dough: Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes.
Step 4
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size.
Step 5
Grease a 9×5-inch loaf pan.
Step 6
For the swirl: In a small bowl, whisk 1/4 cup (50g) sugar and the cinnamon together.
Step 7
Shape the dough: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large 8×20 inch rectangle. Using a pastry brush, brush the surface with beaten egg white, then sprinkle on the cinnamon-sugar, leaving a 1-inch border uncovered. Roll it up into an 8-inch log. Place the loaf, seam-side down, into the prepared loaf pan.
Step 8
2nd Rise: Cover the shaped loaf and allow to rise for 1 hour, or until it’s about 1 inch above the top of the loaf pan.
Step 9
Adjust oven rack to a lower position and preheat oven to 350°F (177°C).
Step 10
After the dough rises, melt the remaining 1 Tablespoon of butter. Lightly brush the melted butter on top of the shaped loaf before baking. Bake for 35–45 minutes, or until golden brown. Check on the bread about halfway through baking—if the top of the loaf is browning too quickly, tent with aluminum foil.
Step 11
Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack. Remove loaf from the pan and cool it directly on a cooling rack for at least 10 minutes before slicing.
Step 12
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Chef's notes
Overnight Instructions:
Prepare the dough through most of step 4, allowing the dough to rise overnight in the refrigerator instead of in a warm environment. The slow rise gives the bread wonderful flavor!
Freezing Instructions:
Baked bread freezes wonderfully! Wrap the loaf in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm to your liking.
Special Tools:
Electric Stand Mixer, Glass Mixing Bowl, Wooden Spoon or Silicone Spatula, Rolling Pin, Pastry Brush, 9×5-Inch Loaf Pan, Instant-Read Thermometer, Cooling Rack.
Milk:
Whole milk or 2% milk are best.
Yeast:
I always use Red Star Platinum yeast, an instant yeast.
Flour:
Higher-protein flour like bread flour is best for this bread recipe.
Can I Add Raisins? Yes, you can add 3/4 cup (about 110g) of raisins to the cinnamon-sugar mixture.
