This delicious Cinnamon Swirl Bread, is soft, sweet and buttery with a dreamy cinnamon sugar crust! Moist and yummy, it’s delightful with a cup of tea! Enjoy it with friends and family or stash it away and keep it to yourself…it will keep in the fridge for upto 10 days!

Love Enters through the Nose!

You’ll know what I mean, once you start baking this beauty! Your house will be filled with the sticky, sweet aroma of a freshly baked Cinnamon swirl bread. It’s a hug straight from the Oven! Want your kid’s downstairs in a heartbeat? Bake this bread and watch them come running!

A fabulous Winter warmer!

This Cinnamon Swirl Bread recipe is wonderful anytime of the year, but is particularly satisfying during the colder winter months and Christmas! Cinnamon will always be linked with Christmas. Whether it’s baked in Christmas cookies, added to mulled wine, or used in Coffee or Hot chocolate…Cinnamon is definitely the scent of the Christmas Season!

How To Make Cinnamon Swirl Bread

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What You’ll Need to make Cinnamon Swirl Bread

Digital Kitchen Scales
Stand Mixer (Optional, but does make the job easier)
Mixing bowl
Proving Bowl/ Oiled bowl
2 lb Loaf Tin
Rolling Pin
Baking Paper or Baking Liner

**As always the full detailed recipe can be found at the end of the post on the recipe card

Ingredients

For The Dough:

Just warm water (Not Hot! hot water will kill the yeast)
Just Warm Milk
Sachet of Quick action Yeast
Granulated sugar
Butter (room temperature and cubed)
Strong White bread flour
Salt * Only if using unsalted butter

For the Cinnamon Swirl & Cinnamon Crust Topping:

Egg white, beaten
Soft Brown sugar
Ground cinnamon
Melted butter

Instructions

Add the Warm Water, Milk, yeast and 1 of the tbsp’s of sugar to a large mixing bowl. Mix together, cover with a tea towel, and set aside for 10 minutes to froth up a little.
Add the rest of the sugar, the butter, flour, and the salt (only if using unsalted butter) to the bowl. Use an electric mixer with a dough hook to combine, or a rubber spatula and your hands until all butter remnants disappear. If the dough feels a little wet, add spoonfuls of flour until workable. It should be a little tacky to the touch but not overly sticky.
Knead the dough, in a mixer with a dough hook for around 5 minutes.* Alternatively knead by hand on a floured surface for roughly 8 minutes. If the dough feels a little too sticky, add sprinkles of Flour until the dough is tacky to the touch.

Add the dough to a proving bowl or oiled bowl, cover loosely with cling wrap or a tea towel, place in a warm spot and allow to rise for 2 hours or until doubled in size
After The rise, Line or grease a 2lb loaf tin
Make the Cinnamon swirl/topping: Add the Cinnamon and sugar to a bowl and mix well, set aside.
Dump the risen dough onto a floured surface and roll out into a large rectangle , around the width of your Loaf tin (see video)
Brush the entire surface with beaten egg white
Sprinkle the cinnamon sugar mix on the surface, leaving a border of 1cm all the way around. *Make sure to save 1/4 of the cinnamon sugar mix for the top of the loaf
Now roll the dough towards you, like you would a sleeping bag.

Pull and tuck the ends of the roll underneath itself so the swirl is no longer visible (see video below) Place the Log in the lined loaf tin and set aside for a second rise of 1 hour.
Preheat the Oven to 180c
After the second rise, brush the top of the loaf with the melted butter and sprinkle with the remaining cinnamon sugar mix.

Bake in the bottom of the Oven for 35-40 minutes.
To check its done, remove from the loaf tin and drum on the base of the loaf, if it sounds hollow its baked!
Place the loaf on a cooling rack for at least 10 minutes before slicing.

Can you Make the dough ahead of time?

Absolutely! Follow the Instructions upto the 1st rise, but instead of allowing it to rise at room temperature ,pop it in the fridge to rise overnight. In the morning, uncover and let it come back to room temperature, before rolling, filling and shaping.

How Long Will Cinnamon Swirl Bread Keep?

Upto 1 week, wrapped and at room temperature. Or as much as 10 days, wrapped and in the fridge.

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Print Recipe

Cinnamon Swirl Bread

Prep Time3 20

Cook Time35

Course: Dessert

Cuisine: English

Servings: 8

Ingredients

120 ml Just Warm Water (Not hot, hot water will kill the yeast)
120 ml Just Warm Milk
1 x 7g Sachet of Quick action yeast
4 tbsp Granulated sugar
50 g Butter (softened to room temperature)
380 g Strong White Bread flour
1 tsp Salt (only if using unsalted butter)

For the Cinnamon Swirl and Cinnamon Crust

1 Egg white (beaten)
90 g Soft Brown Sugar
2 tsp Ground Cinnamon
2 Tbsp Melted Butter

Instructions

Add the Warm Water, Milk, yeast and 1 of the tbsp's of sugar to a bowl. Mix together, cover with a tea towel, and set aside for 10 minutes to froth up a little
Add the rest of the sugar, the butter, flour, and the salt (only if using unsalted butter) to the bowl. Use an electric mixer with a dough hook to combine, or a rubber spatula and your hands until all butter remnants disappear. If the dough feels a little wet,add spoonfuls of flour until workable. It should be a little tacky to the touch but not overly sticky
Knead the dough, in a mixer with a dough hook for around 5 minutes.* Alternatively knead by hand on a floured surface for roughly 8 minutes. If the dough feels a little too sticky, add sprinkles of Flour until the dough is tacky to the touch.
Place the dough in a proving bowl or oiled bowl, cover loosely with cling wrap or a tea towel, place in a warm spot and allow to rise for 2 hours or until doubled in size
After The rise, Line or grease a 2lb loaf tin
Make the Cinnamon swirl/topping: Add the Cinnamon and sugar to a bowl and mix well, set aside.
Dump the risen dough onto a floured surface and roll out into a large rectangle , around the width of your Loaf tin (see video)Brush the entire surface with beaten egg white, Sprinkle the cinnamon sugar mix on the surface, leaving a border of 1cm all the way around. *Make sure to save 1/4 of the cinnamon sugar mix for the top of the loaf.
Now roll the dough towards you, like you would a sleeping bag. Pull and tuck the ends of the roll underneath itself so the swirl is no longer visible (see video)
Place the Log in the lined loaf tin and set aside for a second rise of 1 hour.
Preheat the Oven to 180c
After the second rise, brush the top of the loaf with the melted butter and sprinkle with the remaining cinnamon sugar mix.
Bake in the bottom of the Oven for 35-40 minutes.
To check its done, remove from the loaf tin and drum on the base of the loaf, if it sounds hollow its baked!Place the loaf on a cooling rack for at least 10 minutes before slicing.