Homemade Cinnamon Swirl Bread.
This simple recipe for homemade cinnamon swirl bread is a family favorite. It’s soft and tender with the most unbelievably gooey cinnamon swirl inside!
There’s no chocolate.
There aren’t any sprinkles.
No cookie dough or cake batter-y things.
Candy bar chunks? Not today.
No frosting, buttercream, streusel, or glaze.
Just plain, wholesome, old-fashioned goodness. One of life’s most simple pleasures baked in your very own kitchen. A golden loaf of freshly baked cinnamon swirl bread with (I’m sorry) raisins. Slice it, toast it, butter it, savor it. Use it to make some insanely good french toast or layer some brie, apple, and honey on top. (–> you have to try that.)
There are few things in this world yummier than fresh baked cinnamon swirl bread. No amount of sprinkle, caramel drizzle, or chocolate thingamajig can compare. It’s a hug in a loaf pan. A giant, comforting, carb-filled hug. And that is why I’m sharing my favorite recipe for this family favorite bread with you today. Hugs.
Let’s make homemade BREAD! Guess what? It’s easier than you think.
Start with some superior yeast, like Red Star Platinum. It’s what I use in all my bread, roll, and sweet dough recipes. Its premium formula strengthens dough, increasing puffiness and spring in your finished recipe. Better yeast = better bread.
Let’s not ignore that impossibly adorable spatula! Got it from Target. Shocker.
Other things you’ll need: bread flour, butter, sugar, cinnamon, whole milk, water, and raisins. Yes yes, the raisins are optional. But the other stuff is required to make the best of the best cinnamon bread.
This dough will rise twice. After the first rise, punch the dough down and roll it out into a 9-inch square. Sprinkle the cinnamon, sugar, and raisin magic, I mean filling, on top.
The most important thing you will do in this recipe is rolling the dough. You have to roll it up tightly. Very, very tightly. If it’s loosely rolled, you’ll end up with a giant hole in the center of the bread because the layers will separate. Still tasty, of course. Attractive? No. Not in the slightest.
Allow the dough to rise again in a buttered loaf pan until it nearly reaches the top of the pan. It will take about 45 minutes – 1 hour. During this time, dream up all the wonderful ways you’ll enjoy your feast of cinnamon-y carbs.
This dough is massive. It’s so fluffy!
Enjoy the smell of your kitchen as this gorgeous loaf bakes. I still can’t decide which is best:
- The smell of the bread baking.
- The buttery, fluffy interior.
- The gooey, sticky, cinnamon swirl.
Probably the sticky swirl. But why choose when we can HAVE IT ALL! With a smear of butter on top. Your family, friends, guests, and anyone with tastebuds will surely be impressed. And you can pat yourself on the back because congratulations, you’re now a bread baker with the simplest homemade cinnamon bread recipe in the world.
Hold onto this recipe!
Your future is looking very swirly.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Homemade Cinnamon Swirl Bread
This simple recipe for homemade cinnamon swirl bread is a family favorite. It's soft and tender with the most unbelievably gooey cinnamon swirl inside!
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk1
- 1/2 cup (100g) granulated sugar, divided
- 2 and 1/4 teaspoons (1 standard package) Red Star Platinum yeast2
- 5 Tablespoons (72g) butter, softened to room temperature
- 3 cups (390g) bread flour (plus more for your hands and work surface)3 (measured correctly)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup (75g) raisins (optional)
- Grease a large bowl with butter or spray with nonstick spray. Set aside.
- Combine the water and milk together in a medium heat-proof bowl and microwave for 20 seconds. You wan it slightly warm but not hot. Then, whisk them with 1/4 cup sugar and yeast in the bowl of a stand mixer fitted with a hook attachment4. Let stand for 5 minutes or until slightly frothy. Add 4 Tablesooons butter and beat with the hook attachment on low speed for 1 minute until the butter is slightly broken up. Add 2 and 1/2 cups bread flour and the salt. Mix on medium-low speed, then add enough flour (usually around 1/2 cup for me) to make a soft dough that no longer sticks to the sides of the bowl. Then knead the dough with the mixer on medium speed for 5 minutes until the dough is smooth but still slightly soft. On a lightly floured surface with floured hands, smooth into a ball. Place into prepared greased bowl and turn to coat all sides. Cover tightly with plastic wrap or aluminum foil and place in a warm spot to rise until doubled in size-- around 1.5 - 2 hours. For this warm spot, I usually preheat the oven to 200°F (93°C). Turn the oven off after preheating. Place the covered bowl inside. This is your warm environment.
- Grease a 9x5 inch loaf pan with butter or spray with nonstick spray. In a small bowl, toss remaining 1/4 cup sugar, the cinnamon, and raisins together. Set aside.
- Punch down the dough and turn out onto a floured work surface. Lightly flour your rolling pin and roll the dough into a 9-inch square. Sprinkle the cinnamon/sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the edges to seal the seams. Then, place into prepared loaf pan, bottom seam side down. Cover loosely and allow to rise in a warm environment once again-- until the dough rises to the top of the pan, about 45 minutes - 1 hour.
- Preheat oven to 350°F (177°C). Melt the remaining 1 Tablespoon of butter and gently brush on top of the loaf. Bake until the top of the loaf is golden brown and, when gently tapped, the top of the loaf sounds hollow-- about 35-45 minutes. Transfer to a wire rack and allow to cool in the pan for 10 minutes. Then use a spatula to help loosen the bread from the pan and allow it to cool completely on the wire rack before slicing and serving.
- Make ahead tip: Cover the bread tightly and store at room temperature for up to 5 days or in the refrigerator for up to 7 days. Freeze the bread for up to 2 months. Thaw overnight in the refrigerator. This is not an overnight dough and should not rise for longer than the periods listed.
- Whole milk is preferred. 2% is OK. I do not recommend any other milk.
- Instant yeast preferred. If using active dry, expect around a 50% longer rise time.
- Higher protein flour like bread flour is required for this bread recipe because of its strong gluten formation and high rise. Using all-purpose will yield a flimsy bread with gaps between the layers of swirl.
- If you do not have a stand mixer fitted with a hook attachment, you can mix the ingredients together with a wooden spoon or rubber spatula, then knead the dough by hand for 6-8 minutes.
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Try this bread in french toast casserole (omg.)