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Cinnamon Swirl Loaf

A delightful and easy-to-make cinnamon swirl bread that pairs perfectly with coffee, offering a soft texture and a sweet cinnamon flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour Can substitute with bread flour for more chew.
  • 1 cup whole milk Whole milk gives the best texture; can use any milk.
  • 1/2 cup granulated sugar Sweetens the dough.
  • 1 large egg Adds color, rise, and tenderness.
  • 1/2 cup unsalted butter Use softened in both dough and filling.
  • 1 teaspoon salt Balances sweetness and strengthens the dough.
  • 2 teaspoons instant yeast Can also use active dry yeast (proof first).
Filling Ingredients
  • 1/2 cup brown sugar For a caramel flavor with cinnamon.
  • 2 tablespoons ground cinnamon Use fresh for best flavor.

Method
 

Preparation
  1. Combine warm milk, sugar, and yeast in a bowl. Allow active dry yeast to foam for 5-10 minutes if used.
  2. Add flour, remaining sugar, salt, egg, and softened butter. Mix until a soft dough forms.
  3. Knead by hand for 8-10 minutes or in a mixer for 5-7 minutes until smooth and slightly tacky.
First Rise
  1. Place dough in a greased bowl, cover, and let rise until doubled in size (60-90 minutes).
Filling and Shaping
  1. Mix brown sugar and cinnamon together.
  2. Roll the dough into a rectangle, spread softened butter, sprinkle cinnamon sugar, and roll up from the short end.
  3. Pinch seam and ends to seal.
Second Rise
  1. Place seam-side down in a greased 9x5 inch loaf pan. Cover and rise until puffy, about 30-45 minutes.
Baking
  1. Preheat oven to 350°F (175°C) and bake for 35-45 minutes until golden and sounds hollow when tapped.
Cooling
  1. Cool in pan for 10 minutes then transfer to a rack. Let cool for at least 1 hour before slicing.

Notes

For a fun serving suggestion, toast slices and spread with butter or cream cheese. Can freeze the loaf after cooling, wrapped tightly for up to 3 months. Refresh slices in the toaster or warm in the oven if crust softens.