There’s nothing more comforting than a freshly baked loaf of cinnamon swirl bread. Soft, fluffy, and dense, this bread recipe has the most delicious flavor with an intact swirl in the middle. Toast and top with butter for the perfect breakfast or afternoon snack.
After enjoying Amish swirl bread for years made by the Amish, I wanted to find a way to make a version we could enjoy at home. After trial and error, I came up with a delicious recipe that keeps the swirl intact.
If you’ve ever tried making cinnamon swirl bread, you’ll notice that sometimes the bread detaches from the swirl – and that wasn’t good enough for me. I need the Amish way. So today, I’m sharing with you a fluffy and dense bread with the perfect cinnamon swirl in the middle.
Ingredients for Cinnamon Swirl Bread
You’ll be creating a base bread made from my cinnamon roll recipe. I decided to try it out after making cinnamon rolls for the kids a few weeks ago – why did I wait so long to try this!?
Here’s what you’ll need:
- bread flour
- sugar
- salt
- yeast
- milk
- butter
- egg
- cinnamon
Homemade Cinnamon Swirl Bread – Step by Step Photos
This recipe is just as easy as making cinnamon rolls; some would say easier. Let s dive in.
- In a mixer combine two cups of bread flour, sugar, salt and yeast. Add in the milk, butter and egg. Beat with a flat beater on low speed for 1 minute. Increase speed to medium and beat for 1 additional minute.
2. Remove the flat beater from your mixer and attach the dough hook. Add the remaining flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and it is and the dough is springy.
3. Grease a large bowl, and place the dough in the bowl. Cover the bowl with a kitchen towel and let it rise for 90 minutes or until the dough doubles in size.
4. Remove the risen dough from the greased bowl and roll into an 18×8 inch rectangle. Sprinkle the cinnamon sugar evenly over the dough.
5. Roll the dough, starting with the shorter side. Pinch the edges to seal. Place in a greased bread loaf pan and cover with a kitchen towel. Let rise for 30 minutes.
6. Bake the cinnamon swirl bread dough in a preheated 350˚ F oven for 25-30 minutes. Remove from the oven and brush with butter. Let cool for 10 minutes and then remove from the bread pan and let cool on a cooling rack.
Tips and Tricks
The best temperature to rise the dough. I place my oven on 100˚ F to let the dough rise in an ideal environment. Especially in the winter, my kitchen can be cold. If your oven doesn’t have a 100˚F function, you can turn your oven on to 350˚F for one minute only. After that, turn off the oven and place your dough on the middle rack. Let your dough rise in the oven at no temperature setting.
Roll the dough tightly. While rolling dough into the cylinder to place in the bread pan, make sure to roll the dough tightly onto itself to get the best results.
Bread pan. I recommend a light-colored baking pan. Dark-colored pans can lead to the outer crust getting too dark too fast.
How do I know when the bread is done? The internal temperature of bread will reach approximately 190˚ F when it’s fully baked in the center. You can also knock onto the top, and if it sounds hollow, the bread is fully baked.
Avoid getting the top of the bread too brown. If you find that your oven is leading to a too-dark-brown top, you can place aluminum foil on the top while baking to keep the crust a golden brown color.
How to Roll Cinnamon Swirl Bread
Start from the shorter of the two sides, and roll tightly towards the other shorter side. Once the roll is complete, pinch the open ends as well as where the shorter sides connect. Place the open side down into the greased bread pan.
How to Store Leftovers
Let the cinnamon swirl bread fully cool before storing. Once cool, store in an airtight container at room temperature for 3 days. You can also store it in the refrigerator for up to 5 days. Freeze in an airtight container for up to 3 months. Let thaw before serving. You will keep the bread from drying out if you don’t slice the bread until you need that delicious slice.
More Homemade Bread Recipes
Cinnamon Swirl Bread
Ingredients
Bread Ingredients
- 3 1/2 - 4 Cups bread flour
- 1/3 Cup sugar
- 1 teaspoon salt
- 4 1/2 teaspoons yeast
- 1 Cup warm milk 120˚ F
- 1/4 Cup butter softened
- 1 egg large
Swirl Filling
- 1/4 Cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixer combine two cups of bread flour, sugar, salt, and yeast. Add in the milk, butter, and egg. Beat with a flat beater on low speed for 1 minute. Increase speed to medium and beat for 1 additional minute.
- Remove the flat beater from your mixer and attach the dough hook. Add the remaining flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and the dough is springy.
- Grease a large bowl, and place the dough in the bowl. Cover the bowl with a kitchen towel and let it rise for 90 minutes or until the dough doubles.
- Remove the risen dough from the bowl and roll it out into an 18x8 inch rectangle. Sprinkle the cinnamon and sugar evenly over the dough.
- Roll the dough, starting with the shorter side. Pinch the edges to seal. Place in a greased bread pan and cover with a kitchen towel. Let rise for 30 minutes.
- Bake in a preheated 350˚ F oven for 25-30 minutes. Remove from the oven and brush with butter. Let cool for 10 minutes and then remove from the bread pan and let cool on a cooling rack.
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