Ingredients

½ cup water (warmed)

½ cup whole milk (warmed)

2 ¼ teaspoons instant or active dry yeast (1 standard packet)

¼ cup sugar (divided)

4 tablespoons unsalted butter (softened to room temperature and cut into 4 pieces)

3 cups bread flour (plus more as needed)

1 teaspoon salt

1 egg white (beaten)

¼ cup sugar

2 teaspoons ground cinnamon

1 tablespoon unsalted butter (melted)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, whisk together the warmed water, warmed milk, yeast, and 2 tablespoons of sugar. Loosely cover and let it sit for 5-10 minutes until foamy and frothy on top.

Step 2: Add the remaining sugar, softened butter pieces, 1 cup of flour, and salt. Beat on low speed for 30 seconds, then scrape down the sides with a silicone spatula. Add another cup of flour and beat on medium speed until mostly combined, even if some butter chunks remain.

Step 3: Add the remaining flour and continue beating on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

Step 4: Keep the dough in the mixer and knead for an additional 8-10 minutes until smooth and elastic.

Step 5: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Step 6: Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 7: In a small bowl, whisk together ¼ cup sugar and ground cinnamon to prepare the swirl mixture.

Step 8: Once the dough has risen, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough into an 8×20-inch rectangle.

Step 9: Brush the dough surface with the beaten egg white, then sprinkle evenly with the cinnamon-sugar mixture.

Step 10: Roll the dough tightly into an 8-inch log. Place the log seam-side down into the prepared loaf pan.

Step 11: Cover the loaf and let it rise for about 1 hour, or until it’s approximately 1 inch above the pan’s rim.

Step 12: Preheat the oven to 350°F (180°C) and adjust the rack to a lower position.

Step 13: Melt the remaining tablespoon of butter and brush it over the top of the loaf. Bake for 35-45 minutes until golden brown, tenting with foil halfway through if the top browns too quickly.

Step 14: Remove from oven and let the bread cool in the pan for a few minutes on a cooling rack. Then remove the loaf from the pan and cool at least 10 minutes more before slicing.

Step 15: Serve warm and enjoy your fresh cinnamon swirl bread!

Tips & Variations

For extra softness, brush the cooled bread with melted butter before slicing.

Try adding chopped nuts like pecans or walnuts into the cinnamon-sugar layer for a crunchy texture.

If you don’t have a stand mixer, knead the dough by hand on a floured surface for 10-15 minutes.

Use half whole wheat flour and half bread flour for a nuttier flavor and slightly denser crumb.

Make sure your liquids are warm, not hot, to properly activate the yeast without killing it.

Storage

Store cinnamon swirl bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the sliced bread in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or lightly toast before serving. Reheat any leftover slices gently in the oven or toaster for best flavor and texture.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast, but be sure to proof it in the warm water and milk mixture for about 5-10 minutes until foamy before mixing with the flour.

How do I prevent the bread from getting too dry?

Brushing melted butter on the crust while the bread is still warm helps keep it soft. Also, store the bread properly in an airtight container to maintain moisture.