This homemade cinnamon swirl bread recipe is a family favorite and requires only a handful of basic ingredients (just 8!). It’s soft and tender with the most unbelievably gooey cinnamon swirl inside. Each yeasted bread slice tastes fabulous on its own, but try it toasted with some butter… unbelievable! For a no-yeast version, see my cinnamon swirl quick bread.
One reader, Michelle, commented: “One of the best recipes for cinnamon swirl out there. The bread is fluffy like you would find in a bakery and it has just the right amount of cinnamon and sugar, without being too gooey. We made our first loaf last night and by morning it was gone, so we have to make a second loaf. ★★★★★”
Homemade cinnamon swirl bread is one of life’s greatest treasures. Hot & fresh out of the oven, the smell alone will captivate a large crowd. The bread is buttery soft and the hypnotizing swirls are deliciously sweet. This recipe is basically a simplified version of my cinnamon crunch bread.
You know I love a good cinnamon sugar swirl (I mean, have you tried this cinnamon swirl banana bread??) But honestly, there is nothing on earth quite like the craft of homemade yeast bread. Isn’t it so satisfying? That’s why I have so many homemade yeast bread recipes on this website. Everyone’s favorite!
Baking with Yeast Guide
Are you a yeasted bread beginner? Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.
Updated & Improved Cinnamon Swirl Bread Recipe
This recipe has seen some updates over the past decade, and I want to show a quick comparison photo. When I first published this recipe, I shaped the dough into a thick square and rolled it up. This gave me very little swirl inside the baked bread. Now I roll it out into a thinner 8×20-inch rectangle. I brush the rolled-out dough with egg white, and sprinkle the cinnamon sugar on top. The egg white helps the cinnamon sugar stick, and helps prevent large air gaps in the baked bread.
This method produces more swirls in each slice. The loaf also rises taller as it bakes. I still can’t believe the BIG difference these SMALL changes make. Look at the slices:
How to Make Yeasted Cinnamon Swirl Bread
Today I’m teaching you how to become a bread-baking professional (well, close to it!). This recipe is very similar to my sandwich bread recipe, but it’s a little sweeter. Follow my tips and soon you’ll bake homemade croissants or croissant bread, homemade bagels, cheese bread, and even star bread. With only a handful of basic ingredients, your kitchen will transform into a bread bakery!
- Prepare the Dough: The first step is to mix the bread dough. You need yeast, sugar, water, milk, butter, bread flour, and salt. The thing about homemade bread is that the ingredients are SO basic, but throw the word “yeast” in there and many feel intimidated. I promise it’s not difficult to throw this dough together. As long as you give the yeast, sugar, water, and milk a few minutes to sit before adding the other ingredients, you’re on the right track!
- Use Bread Flour: All-purpose flour doesn’t have enough strength to support the rise and structure of cinnamon swirl bread. Bread flour is sold right next to the all-purpose flour in the baking aisle, and if you need some recipe inspiration for your leftover bread flour, try any of these recipes.
- Knead the Dough: Do you know how to do this? If not, I have an entire tutorial and video for How to Knead Dough.
- First Rise: The dough must rise twice. After you knead the dough, let it rise until doubled in size.
- Swirl the Dough: After the dough rises, punch it down, then roll it out. Brush with egg white, sprinkle with cinnamon and sugar, and roll back up.
- Second Rise: Place the rolled dough into a loaf pan and let it rise for 1 more hour.
- Bake: Pat yourself on the back because—congratulations!—you’re a bread baker with the simplest yet tastiest homemade cinnamon bread recipe in the world.
These Step-by-Step Photos Will Help:
These are the ingredients you need:
Here is the dough after kneading:
Let the kneaded dough rise until doubled in size, like this:
Punch it down to release the air, and roll it out into an 8×20-inch rectangle:
Using a pastry brush, brush the surface with a beaten egg white. Sprinkle cinnamon sugar on top:
Roll it up into a 9-inch log, place into a loaf pan, and let it rise once again. Here is the dough before and after this 2nd rise:
Before baking, lightly brush the top of the loaf with melted butter.
The bread takes about 40 minutes in the oven. Use an instant-read thermometer to check the internal temperature of the baked bread. This guarantees you won’t under-bake or over-bake the bread. The bread is done when the center is 195–200°F (90–93°C). An instant-read thermometer is an incredibly helpful bread-baking tool; you can also use it at the very beginning of the bread-making process to check the liquids are warmed to the right temperature to activate the yeast.
Gaps can form between the dough and cinnamon swirl in your homemade cinnamon swirl bread. It’s happened to me plenty of times! It’s the moistened dough separating from the dry cinnamon-sugar mixture as it bakes. To help prevent this, make sure you are brushing the dough with egg white before adding the cinnamon sugar. Additionally, you can use a toothpick or thin skewer to poke 3 holes in the top of the risen loaf right before baking; this will help steam escape.
I still can’t decide which is best: the smell of homemade cinnamon swirl bread baking, the buttery and fluffy interior, or the hypnotizing, gooey, sticky, delectable cinnamon swirl.
By the way, you’ll definitely want to use this bread to level up your French toast game, especially if you use it for apple cider French toast!
Become a Bread Baker with My Approachable Recipes:
- Homemade Bread Bowls
- Multigrain Bread (so soft!)
- Whole Wheat Bread
- Soft Pretzels & Soft Pretzel Rolls
- Homemade Breadsticks
- Dinner Rolls
- No-Knead Honey Oat Bread
- Homemade Pizza Dough
- Homemade Flatbread Pizza
Here are all of my bread recipes and video tutorials.
Homemade Cinnamon Swirl Bread
- Prep Time: 3 hours, 30 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours, 45 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This homemade cinnamon swirl bread recipe is a family favorite and only requires a handful of basic ingredients. It’s soft and fluffy with the most unbelievably gooey cinnamon swirl inside! See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 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
For the Swirl & Topping
- 1 egg white, beaten
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon (14g) unsalted butter, melted
Instructions
- 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. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- 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. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little tacky, but still manageable to knead with lightly floured hands.
- 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. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.
- 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. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5-inch loaf pan. (I usually use this one or this one.)
- For the swirl: In a small bowl, whisk 1/4 cup (50g) sugar and the cinnamon together.
- 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. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! 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. If any cinnamon-sugar filling spilled out of the sides, don’t waste it! Sprinkle it on top of the bread in the loaf pan.
- 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.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
- After the dough rises, melt the remaining 1 Tablespoon of butter. Using a pastry brush again, gently brush it on top of the loaf. Be gentle, so as not to deflate the dough. 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. To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer inserted into the center of the loaf registers 195–200°F (90–93°C).
- 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. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
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! In the morning, let the dough sit on the counter until it comes to room temperature, then continue with step 5. I don’t recommend shaping the bread the night before as it will puff up too much overnight.
- 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. You can also freeze the bread dough. After punching down the dough in step 7, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. Once at room temperature, punch the dough down again to release any air bubbles. Continue with the rest of step 7 (shaping the dough).
- Special Tools (affiliate links): 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. I don’t suggest a lower-fat milk. Readers have used nondairy milks with success, but I haven’t personally tested it.
- Yeast: I always use Red Star Platinum yeast, an instant yeast. You can use active dry yeast instead, with no changes to the preparation. Rise times will be slightly longer. Reference my Baking With Yeast Guide for answers to common yeast FAQs.
- Flour: Higher-protein flour like bread flour is best for this bread recipe because of its strong gluten formation and high rise. All-purpose flour may yield a flimsy bread.
- Whole Wheat Flour: I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead, and feel free to add the egg white/cinnamon swirl to that dough instead.
- Can I Add Raisins? Yes, you can add 3/4 cup (about 110g) of raisins to the cinnamon-sugar mixture. Sprinkle it over the egg white-brushed dough.
- Bread Machine Questions: I don’t own a bread machine so I have not tested it, but some readers have reported success in the comments section.
- Prevent Large Gaps: Gaps can form between the dough and cinnamon swirl in your homemade cinnamon swirl bread. It’s happened to me plenty of times! It’s the moistened dough separating from the dry cinnamon-sugar mixture as it bakes. To help prevent this, make sure you are brushing the dough with egg white before adding the cinnamon-sugar. Additionally, you can use a toothpick or thin skewer to poke 3 holes in the top of the risen loaf right before baking; this will help steam escape.
Could I make this in my Zo Bread machine?
Hi Peggy, we haven’t tested this recipe in a bread machine, but a few readers have reported success doing so with this recipe.
Make this right now, it’s incredible!! I added a tsp of cinnamon into the dough for a little extra flavor—such a soft delicious bread!
Very good recipe. Loved the texture of the dough. Made it today for my grandson and from what I understand from his dad he doesn’t think it will last thru the night. Very tasty bread. So glad I found it. I’m sure this will become a treasured recipe.
Am making it today, so don’t know yet how it turned out. I appreciate the recipe, only wish the ingredients and instructions were all together. Lots of scrolling.
Hi Steve, you can click the Print button in the recipe card and view the recipe in the print preview mode, which will have less scrolling. Hope the bread turns out great!
Thoughts on replacing liquids with greek yogurt for extra protein in the bread?
Hi Emal, we don’t recommend swapping Greek yogurt for the whole milk in this recipe.
This was a great recipe for delicious soft bread. I made the dough in my bread maker with instant yeast. I added some dried cranberries to it also. I will definitely be making this again. I want to try to making it by hand next time around.
I tried this recipe over the weekend and the bread is just delicious! I’ve made cinnamon bread in the past but it’s been a while and I wasn’t super impressed with the recipe. This one was easy to follow and the end product came out perfectly! It’s dense and tall and holds up beautifully to toasting. I did have a gap in my top layer, but I think I probably didn’t spread the egg white as much as I should have. My baking time was 40 minutes exactly in a new oven. I’ll be adding this recipe to my repertoire so I can make it over and over again!
I made it! We all love..it was so easy and turned out great!! Can the recipe be doubled without adjustment to the ingredients?
Hi Shelby, I’m so glad to read that you enjoyed this bread. For best results, I strongly recommend making only 1 batch of a dough at a time. Extra volume can throw off the kneading, the rise times, etc.
Can you do a cinnamon filling similar to making a cinnamon roll for this recipe?? For example use softened butter, brown sugar and cinnamon instead of white sugar, cinnamon and egg whites?
Absolutely; the filling will be a little more gooey that way.
Me and my family love this recipe so much…wanted to ask if we can add flax meal to this and if so how would we add it in? thanks!
This is the best recipe for cinnamon swirl bread! Im so excited i found this since my daughter was eating cinnamon raisin bread everyday and i wanted to find something healthier that tastes good….She loves it so much and always asks for it! Thank you for all your amazing recipes!!
Delish- my hubbys fav that i’ve made…but i always add more cinnamon
Can i add raisins? how much? shld i hydrate them 1st?
Hi Terri! See recipe Notes for details on adding raisins. So glad it’s a hit!
Made this as written with the addition of 2 cups of frozen cranberries on top of the cinnamon sugar layer. Turned out great! Love the texture of this bread too.
My husband and love this bread, but it always separates even though I brush the bread with egg white before putting the cinnamon and sugar on. When you say beaten egg white do you mean beat it with a mixer until it froths up? I just use a fork and beat it before brushing it on.
Hi Dolores, you’re doing it right–just a quick whisk with a fork is all we mean. Sometimes it does separate, even for Sally, and I know that can be frustrating! Hopefully it still tastes delicious though.
Love this recipe! Can this recipe be doubled?
Hi Cheryl, so glad you enjoyed it! For best results, we recommend making 2 separate loaves rather than doubling.
I made this and will be making one again tomorrow, great directions. Two days later still as moist and delicious. I will will back, May try the apple Babka
This is a favorite around the brunch table! I’ve made 3 loaves before and they’ve all turned out great! I am curious about trying to thicken the cinnamon layer. The biggest complaint I’ve gotten is that the cinnamon layer is too thin. Sally, what would I need to do to make a thicker filling? Cream cheese? How you that chance cook time/prep? Thank you!
Hi Emily! We do want the bread to maintain its shape when sliced, which is why we keep the cinnamon sugar layer small here. Perhaps you may love our cinnamon crunch bread recipe instead, for extra cinnamon flavor.
This came out perfect. The instructions for rolling the loaf were easy to follow, and I love that it uses ingredients I already have!
I have been making this every five days for my family for the past few months. We love it! It’s super easy. It’s also really soft and holds up well for those 5 days. I have had really good success with using AP flour and adding in 2 tbsp of vital wheat gluten to raise the gluten % whenever I’m out of bread flour. Turns out perfect both ways.
Mine didn’t rise. It rose perfectly in the two rising steps, but did not rise at all during baking. It may have actually deflated a bit. What could have gone wrong? I cooked in a glass pan…could that have done it? So disappointed after all that work. But I have a track record of failing at bread making. 🙁
Hi Em! Bread will collapse when baking if the dough has over-proofed (risen too long). Try a shorter rise time, or a cooler spot for rising. Here’s our baking with yeast guide with more tips!
I loved making this bread!!! It turned out lovely. My husband especially loved it toasted. I used my new Ankerstrum mixer and it did a great job kneading the bread. I’ll be making this again and again.
I’ve made this recipe several times and absolutely love it!! Can it be doubled?
Hi Kathy, so glad you enjoyed it! For best results, we recommend making 2 separate loaves rather than doubling.
This is a delicious and perfect bread recipe every time! Curious as to whether anyone has tried it with a different filling- thinking crushed freeze dried strawberries?
This was so tender and just the right amount of sweetness. My family devoured it!
This recipe is so good, I would make it every day! It’s hard to believe I was able to make something that seems like it’s right out of a bakery. I used my stand mixer to knead and it took about 10 mins on the dot to reach the elastic windowpane stretch (which is a life changing tip- thank you Sally!)
I added a little extra sugar to the filling and some of it leaked out and caramelized along the edges. So easy and wonderful!
So I baked this delicious bread during the day, and when he got home I told him to try it. Now my brother eats next to nothing, and picky is an understatement. He loves the bread and ate like half the loaf in about four hours! Thank you for this amazing recipe!
This made a delicious loaf of bread. I make almost all my bread dough in a bread machine and then bake it off in the oven. I did the same for this and it came out perfectly. If you want to use a bread machine for dough, put all the dough ingredients in the pan in the order your machine recommends and select the dough setting. When it’s done, start at Sally’s step 5. Thanks for another great recipe, Sally! And as always, thanks for providing the measurements in grams. 🙂
The bread came out great and the swirl came out beautifully! I did end up having to add some liquid when kneeding the dough because it was way too dry. I did use AP flour instead of bread flour and swapped out watered down half and half instead of the whole milk b/c that’s what I had on hand. Would definitely make again!
Already baking my 3rd & 4th loaf in less than 2 weeks! It does not last on the counter! Super easy to follow recipe and outcome is delicious and more! Thank you!
Why do you think that I only needed 2.25 cups of flour vs the 3?
Hi Paula, was your butter particularly warm or melted? Is it humid where you live? Those factors could play into it. That doesn’t seem like enough flour for the liquid/wet ingredients in the dough.
I made the recipe twice with melted butter and no problems with not being able to add all of my flour.