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Cinnamon Swirl Bread

This cinnamon swirl bread features a tender, airy loaf infused with aromatic cinnamon and sugar, with a beautifully defined cinnamon ribbon running through each slice. The process involves mixing, fermenting, rolling, and baking to create a visually stunning and fragrant bread that combines comforting sweetness with a satisfying texture.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 teaspoons active dry yeast Ensure it's fresh and bubbly
  • 1 cup whole milk warmed to about 37°C (98.6°F)
  • 1/4 cup granulated sugar divided for different steps
  • 4 cups bread flour or all-purpose flour as a substitute
  • 1 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 1 large egg for brushing, optional
  • 1 cup brown sugar for cinnamon filling
  • 2 tablespoons ground cinnamon use fresh for best aroma

Equipment

  • Mixing bowls
  • Dough hook or wooden spoon
  • Rolling pin
  • Loaf pan or baking dish
  • Wire cooling rack
  • Measuring cups and spoons
  • Bench scraper or sharp knife

Method
 

  1. Activate the yeast: In a small bowl, sprinkle the yeast into warm milk with a teaspoon of sugar. Let sit until foamy, about 5-8 minutes, filling the kitchen with a yeasty aroma.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, remaining sugar, and salt until evenly combined. Create a well in the center for the wet ingredients.
  3. Combine the yeast mixture, melted butter, and lightly beaten egg. Pour this into the well of the dry ingredients and start mixing with a spoon or dough hook until it forms a rough dough.
  4. Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until it feels smooth, elastic, and slightly tacky. The dough should spring back when pressed gently.
  5. Let the dough rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1.5 hours until doubled in size and puffy with tiny bubbles forming.
  6. Prepare the cinnamon filling: In a small bowl, mix brown sugar and ground cinnamon, breaking up any lumps. Melt a little extra butter if needed to help it spread evenly.
  7. Roll out the dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a rectangle about 30x40cm (12x16 inches), aiming for an even thickness.
  8. Spread butter and sprinkle cinnamon: Brush melted butter over the entire surface of the dough, then evenly sprinkle the cinnamon-sugar mixture all over, pressing gently to help it stick.
  9. Roll into a loaf: Starting from a long edge, tightly roll the dough into a snug log, pinching the seam to seal. Slice the log into 8-10 equal pieces, about 3-4cm thick.
  10. Arrange slices in a pan: Place the cinnamon rolls close together in a greased loaf pan or baking dish. Cover loosely and let rise for another 30-45 minutes until puffy and touching each other.
  11. Preheat the oven to 175°C (350°F). Once risen, brush the top with beaten egg for a shiny finish if desired, then bake for 30-35 minutes until golden brown and fragrant.
  12. Remove from oven, cool slightly, then transfer to a wire rack. Let it cool for 10 minutes to set the structure, then slice and enjoy warm or at room temperature, savoring the fragrant cinnamon ribbons.

Notes

For an extra touch, drizzle icing or a dusting of powdered sugar on top before serving. Store leftovers in an airtight container for up to 2 days or freeze slices for longer enjoyment.