Description

This soft and fluffy homemade cinnamon swirl bread is loaded with a sweet cinnamon-sugar ribbon throughout and topped with a golden crust. It’s perfect toasted with butter, served as French toast, or enjoyed straight from the loaf!

Ingredients

Dough:

2 and 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F)
3/4 cup warm whole milk (about 110°F)
1/4 cup granulated sugar
1 large egg
2 tablespoons unsalted butter, softened
3/4 teaspoon salt
3 – 3 and 1/2 cups all-purpose flour

Cinnamon Sugar Filling:

1/3 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon milk

Optional Topping:

1 tablespoon melted butter (for brushing)

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Instructions

Activate the yeast: In a large bowl, dissolve yeast in warm water. Let sit for 5 minutes until foamy.
Make the dough: Add warm milk, sugar, egg, butter, salt, and 2 cups of flour. Beat until combined. Gradually add remaining flour until a soft dough forms.
Knead: Turn dough onto a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic.
First rise: Place dough in a greased bowl, cover, and let rise for 1.5–2 hours or until doubled in size.
Prepare filling: Mix sugar and cinnamon together in a small bowl.
Shape the dough: Punch down the dough and roll it into a rectangle (about 8×18 inches). Brush with milk, then sprinkle the cinnamon sugar evenly over the surface.
Roll & rise again: Roll dough tightly into a log, pinch the ends to seal, and place in a greased 9×5-inch loaf pan. Cover and let rise again until puffy, about 45–60 minutes.
Bake: Preheat oven to 350°F (177°C). Bake for 35–40 minutes or until golden brown. If it browns too quickly, loosely cover with foil.
Cool: Brush the top with melted butter, if desired. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

This bread is best enjoyed fresh but can be stored at room temperature for 3 days or frozen for up to 3 months.
For extra sweetness, swirl in raisins or add a light glaze on top.

You can use instant yeast; no need to proof it first—just mix it with the dry ingredients.