Cinnamon Swirl Bread (Soft, Sweet & Beautifully Ribboned)

This Cinnamon Swirl Bread is soft, buttery, and wrapped with a beautiful ribbon of cinnamon sugar throughout. The smell alone feels like a cozy Sunday morning. Toast it, warm it, or enjoy it plain — it’s delicious either way. Try serving it with a smear of Cinnamon Honey Butter or alongside a slice of Pumpkin Spice Bread for the ultimate homemade breakfast spread.

Recipe Card

Prep Time: 20 minutes Rise Time: 1 hour Cook Time: 35 minutes Total Time: 1 hour 55 minutes Servings: 10

Ingredients

Dough:

• 3 cups all-purpose flour

• 1 cup warm milk

• 3 tablespoons sugar

• 2 tablespoons melted butter

• 2 ¼ teaspoons active dry yeast

• 1 teaspoon salt

Filling:

• ¼ cup butter, softened

• ⅓ cup sugar

• 1 tablespoon cinnamon

Instructions

1. Activate yeast

Mix warm milk, sugar, and yeast. Let it sit for 5 minutes.

2. Make dough

Add melted butter, salt, and flour. Knead 5–7 minutes until smooth.

3. First rise

Cover and let rise 1 hour.

4. Add cinnamon swirl

Roll the dough into a rectangle. Spread with butter. Sprinkle sugar + cinnamon. Roll up tightly.

5. Bake

Place in a greased loaf pan. Bake at 350°F for 30–35 minutes.

6. Cool

Cool for 15 minutes before slicing.

Conclusion

Your whole kitchen will smell like a bakery when this Cinnamon Swirl Bread comes out of the oven. Slice it warm, toast it with butter, or serve it alongside Vanilla Honey Butter for the perfect cozy treat. This recipe is a beautiful way to bring warmth to breakfast, brunch, or lazy weekend mornings.

Cinnamon Swirl Bread – FAQ

Q: What type of flour works best for cinnamon swirl bread?

A: All-purpose flour works perfectly for a soft, tender loaf. Bread flour can be used for a slightly chewier texture, but all-purpose flour keeps the bread light and fluffy.

Q: How do I prevent the cinnamon sugar swirl from leaking out while baking?

A: Roll the dough tightly, pinch the seam well, and place the loaf seam-side down in the pan. A light egg wash on the edges before rolling can also help seal it.

Q: Why is my cinnamon swirl bread dry or dense?

A: It may have too much flour or been overbaked. Add flour gradually when kneading and bake only until the top is golden and the loaf sounds hollow when tapped.

Q: Can I add raisins or nuts to the cinnamon swirl?

A: Absolutely! Raisins, pecans, or walnuts make delicious additions. Toss them lightly in flour before adding so they distribute evenly.

Q: How do I get a bold, defined cinnamon swirl?

A: Use a generous layer of cinnamon sugar and roll tightly from the short end of the dough. Chilling the dough for 15 minutes before rolling can also help the swirl stay sharp.

Q: How do I keep the cinnamon sugar from creating gaps or tunnels?

A: Avoid adding too much butter to the swirl layer, as excess moisture can cause separation. A light, even layer gives the best structure.

Q: Can I make cinnamon swirl bread ahead of time?

A: Yes! You can prepare the dough the night before and refrigerate it, or bake the loaf fully and store it for 3–4 days at room temperature.

Q: Can I freeze cinnamon swirl bread?

A: Absolutely! Freeze the whole loaf or slices tightly wrapped for up to 2 months. Thaw at room temperature or warm gently in the oven.

Q: Why did the swirl rise unevenly?

A: This can happen if the roll was loose or uneven. Roll the dough tightly and evenly for the most consistent swirl.

Q: What can I serve cinnamon swirl bread with?

A: It’s delicious toasted with butter, used for French toast, enjoyed with coffee, or turned into a cozy bread pudding.