Cinnamon Swirl Loaf Recipe cravings always seem to strike when your kitchen smells a little too quiet and your morning coffee needs a warm, cozy friend. Maybe you want something sweet but not fussy, impressive but easy enough to pull off on a busy weekend. I’ve been there, standing by the mixer at 8 a.m., wondering if homemade bread is worth the wait. Spoiler: it absolutely is. Today I’m sharing the Deliciously Easy Cinnamon Swirl Loaf Recipe You’ll Love, plus my best tips to make it soft, swirly, and sliceable every time.
Baking with Yeast Guide
Yeast basics you actually need
Let’s keep yeast simple. You can use instant yeast or active dry yeast for this loaf. Instant yeast can be mixed right into the flour, and active dry yeast benefits from a quick warm water wake-up. Warm means cozy, not hot. Aim for 105 to 115 degrees F. If the water feels like a comfortable bath, you’re on the right track. A pinch of sugar helps the yeast get bubbly fast.
Salt is a must for flavor and structure. Don’t skip it. Fat like butter or oil keeps the crumb tender and slows fermentation a bit, which is good for flavor. And yes, eggs add richness and color, so your loaf looks bakery-level even on a regular Sunday.
Rising and shaping tips
First rise should double the dough in size. Depending on your kitchen, that can take 60 to 90 minutes. If your room is chilly, let the dough rise in a slightly warm oven that’s turned off. A clean, covered bowl is key to keeping moisture in. For the swirl, roll the dough into a rectangle, spread on softened butter, shower it with cinnamon sugar, then roll up snugly so there aren’t big empty pockets. Seal the seam and tuck in the ends to avoid sugar leaks.
For a similar tender crumb and loaf comfort vibe, you might love this bright and buttery loaf too: Classic Old Fashioned Lemon Pound Cake. It’s a gem when you want sweet without the swirl.
I’ve baked this style of bread hundreds of times, and patience during the rise is the secret. If the dough is slow, give it time. Bread rewards the wait.
Updated & Improved Cinnamon Swirl Bread Recipe
This version is my keeper. I’ve tweaked the dough to be soft but sturdy enough to hold that cinnamon ribbon. The swirl uses softened butter plus a generous cinnamon sugar mix, so you get even layers that don’t blow out the sides. A touch of milk in the dough brings extra tenderness, and an egg helps the loaf rise tall and golden. I also bumped up the cinnamon so you taste it in every slice.
Want your swirl to stay defined? Roll the dough fairly tight, and leave a small border at the edges so the filling has room to spread during baking. If you’re worried about leaks, sprinkle a teaspoon of flour over the filling before rolling. It acts like a little insurance policy.
I call this the Deliciously Easy Cinnamon Swirl Loaf Recipe You’ll Love because it’s forgiving. Forgot to bring the butter fully to room temp? Cube it and let it sit in a warm spot for a few minutes. Kitchen cold? Extend the rise and you’ll still have a beauty of a loaf. And yes, if you need to switch to instant yeast, the recipe won’t blink.
“I tried this cinnamon loaf last weekend and my family ate the entire thing by afternoon. The crumb was soft, the swirl was perfect, and my house smelled like a bakery. This is my new go-to.”
Best Ingredients to Use & Why
Core ingredients and smart swaps
- All-purpose flour: Gives a soft, sliceable loaf. Bread flour works if you want slightly more chew.
- Whole milk: Adds richness and softness. Any milk works, even oat milk, but whole milk gives the best texture.
- Unsalted butter: Controls salt and flavor. Use softened butter in both dough and filling for even spread.
- Granulated sugar: Sweetens the dough and helps browning.
- Brown sugar: In the filling for a caramel note that pairs with cinnamon.
- Ground cinnamon: Fresh, fragrant cinnamon matters. Saigon cinnamon is bold and bright.
- Egg: Adds color, rise, and tenderness.
- Salt: Balances sweetness and strengthens the dough.
- Yeast: Instant or active dry. Both work great if treated correctly.
- Vanilla: Optional but lovely in the dough for a warm bakery aroma.
If you like cozy bakes with fruit, tuck this one away too: Heavenly Lemon Blueberry Pound Cake. It’s perfect when you want a slice with your afternoon tea.
How to Make Yeasted Cinnamon Swirl Bread
Timeline at a glance
This is your simple roadmap. Light knead, two rises, bake, then slice. Most of the time is hands-off, which means you can prep your coffee or answer emails while the dough chills in its bowl.
- Mix the dough: Combine warm milk, a spoon of sugar, and yeast. If using active dry, let it foam for 5 to 10 minutes. Add flour, remaining sugar, salt, egg, and softened butter. Mix until a soft dough forms.
- Knead: Knead by hand 8 to 10 minutes or in a mixer 5 to 7 minutes until smooth. Dough should be slightly tacky but not sticky.
- First rise: Place in a greased bowl, cover, and let rise until doubled, 60 to 90 minutes.
- Make the filling: Stir brown sugar and cinnamon with a pinch of salt. Keep your softened butter ready.
- Shape: Roll dough into a rectangle, spread softened butter, sprinkle the cinnamon sugar evenly, then roll up from the short end for tighter swirl. Pinch seam and ends to seal.
- Second rise: Place seam-side down in a greased 9 x 5 inch loaf pan. Cover and rise 30 to 45 minutes, until the dough puffs about 1 inch above the rim.
- Bake: Bake at 350 degrees F for 35 to 45 minutes. Tent with foil halfway if browning quickly. The loaf is done when the top is deep golden and it sounds hollow when tapped.
- Cool and slice: Cool in the pan 10 minutes, then move to a rack. Let it cool at least 1 hour before slicing for a clean swirl.
Serving idea: toast a slice and spread a little butter or cream cheese. For a cinnamon-forward breakfast vibe, peek at my spooky-fun Bloody Guts Cinnamon Rolls. If you love morning bakes, my Apple Cinnamon Oat Muffins also hit that sweet, cozy spot.
By the way, this is still the Deliciously Easy Cinnamon Swirl Loaf Recipe You’ll Love. No fancy moves, just time and a little love.
How to Freeze Quick Bread
Yes, this one is yeasted, but you can freeze it like quick bread for easy breakfasts later. Cool the loaf completely. Wrap snugly in plastic, then foil. Label and freeze for up to 3 months. To thaw, let it sit at room temperature in the wrap to prevent drying. For slices, wrap them individually and toast straight from frozen for a fast treat.
If you’re a freezer-friendly baker, you might also like this indulgent loaf on bake days: Moist Double Chocolate Zucchini Bread. It freezes like a dream and makes weekday desserts effortless.
Quick tip: If the crust softens after thawing, refresh slices in the toaster or pop the whole loaf into a 300 degree F oven for 8 to 10 minutes.
Common Questions
Can I use instant yeast instead of active dry?
Yes. Mix it right in with the dry ingredients. Skip the proofing step and move ahead with the dough.
My swirl gaps after baking. What went wrong?
Roll the dough tighter, leave a small border around the edges, and don’t over-flour your work surface. Press the seam to seal and tuck ends in.
How do I keep the filling from leaking out?
Spread softened butter first, then the cinnamon sugar. Avoid overfilling. A light sprinkle of flour on top of the filling helps absorb excess moisture.
Can I use some whole wheat flour?
Yes, swap up to 1 cup with whole wheat flour. Add a tablespoon more milk if the dough feels dry, and expect a slightly heartier texture.
How long does it stay fresh?
At room temperature, 2 to 3 days in an airtight container. For longer storage, freeze slices and toast as needed.
Ready to Swirl and Bake
You’ve got everything you need to make the Deliciously Easy Cinnamon Swirl Loaf Recipe You’ll Love right now. Trust the rises, roll it snug, and let the oven do its magic. If you want a second opinion on technique or just love reading about bread, this guide is a great companion: Homemade Cinnamon Swirl Bread – Sally’s Baking. I hope your kitchen smells amazing and your slices come out picture perfect. When you bake it, tag me so I can cheer you on and share your success.
P.S. Save this page so you can come back to the Deliciously Easy Cinnamon Swirl Loaf Recipe You’ll Love whenever the craving hits. Your future self will thank you.
Cinnamon Swirl Loaf
Ingredients
Method
- Combine warm milk, sugar, and yeast in a bowl. Allow active dry yeast to foam for 5-10 minutes if used.
- Add flour, remaining sugar, salt, egg, and softened butter. Mix until a soft dough forms.
- Knead by hand for 8-10 minutes or in a mixer for 5-7 minutes until smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise until doubled in size (60-90 minutes).
- Mix brown sugar and cinnamon together.
- Roll the dough into a rectangle, spread softened butter, sprinkle cinnamon sugar, and roll up from the short end.
- Pinch seam and ends to seal.
- Place seam-side down in a greased 9x5 inch loaf pan. Cover and rise until puffy, about 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake for 35-45 minutes until golden and sounds hollow when tapped.
- Cool in pan for 10 minutes then transfer to a rack. Let cool for at least 1 hour before slicing.