Homemade Cinnamon Swirl Bread feels like the kind of baking project you save for a quiet afternoon. No fanfare, just a simple loaf that slices up beautifully and smells like comfort. This recipe gives you a soft, slightly sweet bread with a neat swirl of cinnamon sugar inside. It’s sturdy enough for toast, gentle enough for snacking as is, and exactly right with a pat of butter. Nothing fancy, nothing fussy, just reliable and good.

Ingredients for this Homemade Cinnamon Swirl Bread

For the dough:

1 cup (240 ml) warm milk, about 105 to 110°F
2 1/4 teaspoons instant yeast (or active dry yeast, see notes)
1/4 cup (50 g) granulated sugar
4 tablespoons (57 g) unsalted butter, softened
1 large egg, room temperature
1 teaspoon fine salt
3 to 3 1/2 cups (360 to 420 g) all-purpose flour, plus a little for dusting

For the cinnamon swirl filling:

1/2 cup (100 g) packed brown sugar
1 1/2 tablespoons ground cinnamon
1 tablespoon all-purpose flour (helps keep the swirl tidy)
Pinch of salt
2 tablespoons (28 g) unsalted butter, melted and cooled slightly

For the top:

1 egg beaten with 1 teaspoon water for egg wash (optional)
1 tablespoon butter, melted, to brush after baking (optional)

Equipment:

9 x 5 inch loaf pan
Parchment paper for easy lifting (optional)

Instructions

Wake the yeast. If using instant yeast, you can skip this pause. If using active dry yeast, sprinkle it over the warm milk with a pinch of the sugar and let it sit for 5 to 10 minutes until foamy on top. A little patience here pays off.
Make the dough. In a large bowl (or stand mixer bowl), combine warm milk, sugar, softened butter, egg, and salt. Add 3 cups (360 g) of flour and mix until a shaggy dough forms. If using a mixer, use the dough hook on low. If mixing by hand, use a sturdy spoon, then switch to your hands.
Knead. Knead until smooth and slightly springy, about 8 to 10 minutes by hand or 6 to 7 minutes in a mixer. Add the remaining flour a tablespoon at a time if the dough is very sticky. It should be soft and a little tacky, like a post-it note, not like glue.
First rise. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot until doubled, 60 to 90 minutes. The dough should look puffed and relaxed. If your kitchen is chilly, give it a bit more time. No rush.
Prepare the filling. Stir together the brown sugar, cinnamon, flour, and a pinch of salt. Keep the melted butter nearby. Grease the loaf pan and line it with a parchment sling if you like easy removal later.
Roll the dough. Gently deflate the dough and roll it into a rectangle about 9 x 18 inches. If it fights back, let it rest for 5 minutes, then try again. Little breaks make stretching easier.
Fill and roll. Brush the surface with the melted butter, leaving a 1/2 inch border along one short edge. Sprinkle the cinnamon sugar mixture evenly over the buttered area. Starting from the short edge opposite the border, roll the dough up snugly. Think “firm but not squishing it.” Pinch the seam to seal and tuck the ends under.
Second rise. Place the log seam side down in the prepared pan. Cover and let it rise until the dough crowns about 1 inch over the rim, 45 to 75 minutes depending on room temperature. Near the end of this rise, preheat your oven to 350°F (175°C).
Top and bake. Brush the loaf lightly with egg wash if you’d like a glossy finish. Bake for 35 to 40 minutes until deep golden brown. If the top is browning too fast at the 25 minute mark, tent loosely with foil. The bread is done when the internal temperature hits about 190°F or when it sounds hollow when tapped on the bottom.
Cool. Let the bread cool in the pan for 10 minutes, then lift it onto a rack. Brush the top with a little melted butter if you like a soft crust. Cool at least 1 hour before slicing. Hardest step, I know. But it keeps the swirl neat and the crumb tender.
Serve and store. Slice and serve as is, or toast with butter. It keeps well covered at room temperature for up to 3 days. For longer storage, slice, wrap tightly, and freeze for up to 2 months. Toast straight from frozen for a quick breakfast.

Little note: If you’re craving a dramatic bakery-style look, some folks split the rolled log lengthwise and twist it. That exposes the filling, which can caramelize a lot in the pan. Tasty, but messier. The classic single roll gives you a clean, even swirl that’s great for sandwiches and French toast.

Cook and Prep Times

Active prep time: 25 to 30 minutes
First rise: 60 to 90 minutes
Second rise: 45 to 75 minutes
Bake time: 35 to 40 minutes
Cooling: at least 60 minutes
Total time: about 3.5 to 4 hours including cooling
Yield: 1 loaf, about 12 slices

Nutritional information

Approximate per slice, assuming 12 slices:

Calories: 225
Carbohydrates: 36 g
Protein: 5 g
Fat: 7 g
Saturated fat: 4 g
Fiber: 1 to 2 g
Sugar: 11 g
Sodium: 220 mg

These values are estimates based on common ingredients and may vary with brands and exact measurements.

Frequently asked questions

Can I use active dry yeast instead of instant yeast?

For active dry yeast, bloom it in the warm milk with a pinch of sugar for 5 to 10 minutes until it’s foamy, then proceed. With instant yeast, you can mix it directly into the flour. Both work well, just don’t rush the rises. If the dough hasn’t doubled yet, give it more time. Yeast likes warmth and patience.

How do I keep the swirl from separating or making big gaps?

A few small habits help. Roll the dough into a tight but gentle log, don’t yoke it too hard. Leave a small clean border on one short edge and pinch the seam closed to seal. Brush the butter lightly, not in puddles, and mix 1 tablespoon flour into the cinnamon sugar so it stays put during baking. Finally, avoid overproofing the second rise. Aim for the dough to crown about 1 inch over the pan, then bake.

Can I add raisins or nuts?

Sure. Sprinkle up to 3/4 cup of add-ins over the cinnamon sugar before rolling. Raisins, chopped pecans, or walnuts all play nicely. Try to keep the layer even and not too thick so the roll seals well. If you go heavy on add-ins, bake on the longer end of the time range and check for doneness toward the center.

One last nudge. When the loaf comes out sizzling and you brush that bit of butter on top, it’ll smell like weekend mornings. Give it that hour to settle. Then slice. Toast a heel, smear it with butter, sit down for a minute, and enjoy the simple thing you just made.