Breads

Serving

Cinnamon Swirl Bread

Name: Cinnamon Swirl Bread
Total time: 210 min
Yield: 12 servings
Cuisine: Breads
Ingredients: 500 g bread flour; 250 ml warm milk; 7 g instant yeast; 80 g sugar, divided; 8 g salt; 60 g unsalted butter, softened, plus 30 g melted for filling; 1 egg; 2 tablespoons ground cinnamon; 1 egg beaten with 1 tablespoon water, for wash

A tender enriched loaf with a ribbon of cinnamon sugar swirled through every slice, perfect toasted with butter.

210 minutes

Serves 12

Breakfast

74 min prep

116 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

10 steps

1
Whisk warm milk, yeast, and 1 teaspoon of the sugar; let stand 5 minutes until foamy.
2
Add flour, salt, remaining sugar minus 60 g (reserve for filling), softened butter, and egg; knead 8-10 minutes until smooth.
3
Cover and rise 1-1.5 hours until doubled.
4
Combine reserved 60 g sugar with cinnamon for the filling.
5
Roll dough into a 9x18-inch rectangle, brush with melted butter, and sprinkle cinnamon sugar evenly over the surface.
6
Roll up tightly from the short end into a log and place seam-side down in a greased 9x5-inch loaf pan.
7
Cover and proof 45-60 minutes until it crests the pan rim.
8
Preheat oven to 350°F (175°C). Brush top with egg wash.
9
Bake 35-40 minutes, tenting with foil if browning too quickly, until internal temperature reaches 190°F (88°C).
10
Cool in the pan 10 minutes, then turn out and cool fully on a rack before slicing.

Cinnamon Swirl Bread — plated and served — Serving moment. How Cinnamon Swirl Bread looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 49

Budget-friendly 86

Great leftovers 87

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

235

Calories

6 g

Protein

40 g

Carbs

6 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Cinnamon swirl bread belongs to the North American sweet yeast bread tradition, with roots in European enriched loaves and coffee-cake-style fillings. Instead of shaping rolls one by one, the dough is rolled around cinnamon sugar and baked in a loaf pan, which makes it practical for slicing, toasting, and breakfast tables.

Listahan note

This version keeps the dough soft and enriched, then focuses on a tight roll and a full cool-down so the cinnamon ribbon stays defined instead of smearing through the crumb.

Technique cues

Roll the dough evenly into the full 9x18-inch rectangle so the swirl reaches the edges of each slice instead of clustering in the center.
Brush the melted butter all the way to the edges, but do not puddle it. Too much loose butter can make gaps between the bread and the cinnamon layer.
Cool the loaf fully before slicing. Warm cinnamon sugar is soft and sticky, so cutting too early can compress the crumb and drag the swirl.

Kitchen flow

Parallel prep: Mix the cinnamon sugar and grease the loaf pan during the first rise so shaping can move quickly once the dough is ready.
Make-ahead: Shape the loaf, cover it well, and refrigerate overnight; let it sit at room temperature until it crests the pan before baking.
Leftover move: Toast thick slices and spread with butter, or turn slightly dry slices into cinnamon French toast.
Cleanup rhythm: Wipe cinnamon sugar from the counter before it gets wet and sticky, then soak the loaf pan while the bread cools.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Bread flour

Structure base

Purpose: Bread flour gives the enriched dough enough strength to rise tall and hold a clean spiral.

Handling: Measure by weight and knead until the dough looks smooth and elastic rather than shaggy.

Adaptation: All-purpose flour works for a softer, slightly less lofty loaf.

Warm milk

Tenderizing liquid

Purpose: Milk makes the crumb softer and helps the crust brown more evenly than water alone.

Handling: Use milk that feels warm, not hot, so the yeast can wake up without being stressed.

Adaptation: Unsweetened oat milk or soy milk can be used, with a slightly different flavor and browning pattern.

Instant yeast

Leavening

Purpose: Instant yeast gives the loaf its lift through two rises and keeps the enriched dough from baking up dense.

Handling: The foaming step confirms the yeast is active before the butter and egg go in.

Adaptation: Active dry yeast can work, but give it the same warm milk rest and expect the rises to take a little longer.

Unsalted butter

Richness and filling binder

Purpose: Softened butter enriches the dough, while melted butter helps the cinnamon sugar adhere in a distinct layer.

Handling: Use truly softened butter for the dough so it kneads in smoothly, then melt the filling butter separately.

Adaptation: Plant-based baking sticks can replace the butter, though the loaf may taste less creamy.

Ground cinnamon

Swirl seasoning

Purpose: Cinnamon is the main flavor of the ribbon, so stale cinnamon will make the bread taste flat even if the dough is good.

Handling: Mix it thoroughly with the reserved sugar before sprinkling so the filling is evenly distributed.

Adaptation: Add a small pinch of cardamom or nutmeg alongside the cinnamon for a warmer bakery-style profile.

Egg

Enrichment and finish

Purpose: The egg adds tenderness to the dough, and the egg wash gives the top a glossy brown crust.

Handling: Let the dough egg lose its chill before mixing, and beat the wash well so it brushes on evenly.

Adaptation: For a loaf without egg, add a little extra milk to the dough and brush the top with milk instead; the crumb and crust will be less rich.

Technique notes

Knead long enough for the dough to stretch without tearing quickly; enriched dough needs gluten strength before it can trap gas well.
Roll from the short end with steady tension, tucking as you go, so the spiral is tight and there are fewer empty tunnels after baking.
Use the internal temperature as the final check. A golden top can happen before the center is fully baked, especially with the cinnamon layer inside.

Ingredient swaps

Milk-and-butter swap: Use unsweetened oat milk or soy milk and plant-based baking sticks; the dough may feel a touch softer, so add flour only if it is too sticky to knead.
No egg direction: Add 2 to 3 tablespoons extra milk to the dough and brush the top with milk before baking; expect a paler crust and a slightly less plush crumb.
Richer filling: Add 1 tablespoon flour to the cinnamon sugar if you want the swirl to set a little firmer and leak less during baking.
Orange-cinnamon version: Rub a teaspoon of orange zest into the filling sugar before adding cinnamon for a brighter loaf that still slices and toasts the same way.

Serve alongside

Soft scrambled eggs
Greek yogurt with berries
Apple slices with peanut butter
Maple breakfast sausage
Hot coffee
Black tea with milk
Cold apple cider

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate wrapped slices in a sealed container for up to 5 days if you want the loaf to keep longer than a day or two on the counter.
Reheat slices in a toaster or low oven until the crumb softens and the cinnamon layer smells warm again.
Freeze sliced bread up to 2 months with parchment between slices; toast from frozen or thaw overnight before warming.

Equipment

9x5-inch loaf pan
Rolling pin
Pastry brush
Instant-read thermometer

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