Cinnamon Swirl Bread Recipe
There’s nothing more comforting than the smell of freshly baked cinnamon swirl bread filling your kitchen. With its soft, buttery crumb and a sweet cinnamon graham cracker filling, this homemade loaf is perfect for breakfast, brunch, or an afternoon treat with coffee.
Servings: 10 Servings
Calories: 369kcal
Ingredients
For the Dough
- 4 ½ cups bread flour plus more as needed
- 1 ½ cups lukewarm water
- 2 tsp active dry yeast
- 4 tbsp sugar
- 8 tbsp unsalted butter melted
- 1 ½ tsp kosher salt
- 1 egg
- 1 tbsp vanilla extract
- ½ tsp almond extract optional
For the Filling
- ½ cup sugar
- 2 tbsp ground cinnamon
- 2 graham crackers crushed into crumbs (optional)
- nonstick cooking spray
Instructions
ON PREP DAY
- Combine all of the dough ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook attachment until the dough is elastic.
- Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm place.
- Meanwhile, combine the filling ingredients in a small bowl. Spray two 8x4-inch loaf pans with cooking spray.
- Divide the dough in half. Working with one half at a time, on a floured surface, pat the dough into a rough square, then use a rolling pin to roll the dough to a rectangle about 8 x 16 inches.
- Sprinkle half of the cinnamon filling onto the dough rectangle, leaving about an inch uncovered on one of the short sides. Use the rolling pin to lightly press the mixture into the dough. Starting at the short side opposite the uncovered end, roll the dough, jellyroll style. When you reach the opposite side, pinch the dough to seal the seam, then pinch the ends of the roll closed as well. Place the finished dough in one of the prepared baking pans, seam side down. Cover with plastic wrap or place in a large bag and tie the end closed.
- Prepare the second half of the dough in the same way.
- Cover the pans with plastic wrap and place in the refrigerator overnight or up to 24 hours.
ON BAKING DAY
- Remove the pans from the refrigerator and heat the oven to 350º F.
- Remove the plastic wrap from the pans and bake the loaves until they are nicely browned and the internal temperature reads 190º F, on an instant-read thermometer (about 35-45 min); make sure you test in the dough and not in the filling. Turn out the bread from the pans and let cool on a rack before slicing.
Notes
FAQ's
1. Why is my swirl separating from the bread?Be sure to roll the dough tightly and press it gently as you shape the loaf. Brushing the dough lightly with butter before adding the filling can help it stick. 2. Can I use whole wheat flour instead of bread flour?
Yes, but use half whole wheat and half all-purpose or bread flour for the best texture. 100% whole wheat will make the bread denser. 3. How do I know if the bread is fully baked?
Tap the top of the loaf. If it sounds hollow, it’s done. You can also use an instant-read thermometer; the inside should register around 190°F. 4. Can I make this bread ahead of time?
Yes. Prepare the loaf up to the final rise, cover, and refrigerate overnight. Bake the next morning for fresh bread. 5. Can I double the recipe?
Absolutely. This bread freezes well, so baking two loaves is a great idea.
Tips for Storing
- Wrap the cooled bread tightly in plastic wrap or foil and store at room temperature for up to 3 days.
- For longer storage, freeze slices individually in a zip-top bag for up to 2 months.
- Reheat frozen slices in the toaster or oven for a just-baked taste.
- Avoid storing in the refrigerator, as it can dry out the bread more quickly.
Nutrition
Calories: 369kcal | Carbohydrates: 59g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 378mg | Potassium: 85mg | Fiber: 2g | Sugar: 16g | Vitamin A: 309IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg
