Cinnamon Swirl Bread
A warm, fluffy bread infused with sweet cinnamon, perfect for breakfast or a snack.
Ingredients
For the dough
- 1/2 cup water, warmed to about 110°F (43°C)
- 1/2 cup whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons instant or active dry yeast
- 1/4 cup granulated sugar, divided
- 4 Tablespoons unsalted butter, softened
- 3 cups bread flour, plus more as needed
- 1 teaspoon salt
- 1 egg white, beaten
For the swirl
- 1/4 cup granulated sugar for the swirl
- 2 teaspoons ground cinnamon
- 1 Tablespoon unsalted butter, melted for brushing
Instructions
Prepare the Dough
- Whisk together the warm water, warm milk, yeast, and 2 tablespoons of sugar in a mixing bowl. Allow it to sit for about 5-10 minutes until foamy.
- Add the remaining sugar, softened butter, 1 cup of flour, and salt to the mixture and beat until well incorporated, then add more flour until the dough pulls away from the sides.
Knead the Dough
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and slightly tacky.
First Rise
- Grease a bowl and place the kneaded dough inside. Cover and let it rise in a warm spot for about 1.5 to 2 hours until doubled.
Prepare the Swirl
- Mix 1/4 cup sugar with the ground cinnamon in a bowl. Punch down the dough, roll it into a rectangle, brush with egg white, and sprinkle with cinnamon-sugar mixture.
- Roll the dough tightly into a log and place it seam-side down in a greased loaf pan.
Second Rise
- Cover loaf and let it rise until about 1 inch above the rim of the pan, about an hour.
Preheat and Bake
- Preheat your oven to 350°F (177°C). Brush the top with melted butter and bake for 35-45 minutes until golden brown and sounds hollow.
Cool and Slice
- Allow the bread to cool in the pan for a few minutes before transferring to a cooling rack. Cool completely before slicing.
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Notes
For best results, check yeast freshness, knead properly, and ensure liquids are tepid. Store in an airtight container for freshness.