Name: Cinnamon Swirl Bread
Prep time: 3 h 30 min
Cook time: 40 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: ½ cup (120 ml) warm water, about 110°F (43°C); ½ cup (120 ml) warm whole milk, about 110°F (43°C); 2¼ tsp (7 g) instant or active dry yeast; ¼ cup (50 g) granulated sugar, divided; 4 Tbsp (56 g) unsalted butter, softened and cut into 4 pieces; 3 cups (390 g) bread flour, spooned and leveled, plus extra as needed; 1 tsp salt; 1 egg white, lightly beaten; ¼ cup (50 g) granulated sugar; 2 tsp ground cinnamon; 1 Tbsp (14 g) unsalted butter, melted

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A soft, buttery loaf with a sweet cinnamon spiral running through every slice. Perfect for breakfast, snacking, or turning into next-level French toast.

Prep Time: 3 hours 30 minutes (including rises)
Cook Time: 40 minutes
Total Time: 4 hours 45 minutes
Yield: 1 loaf (9×5-inch pan)

Ingredients

Bread Dough

½ cup (120 ml) warm water, about 110°F (43°C)
½ cup (120 ml) warm whole milk, about 110°F (43°C)
2¼ tsp (7 g) instant or active dry yeast
¼ cup (50 g) granulated sugar, divided
4 Tbsp (56 g) unsalted butter, softened and cut into 4 pieces
3 cups (390 g) bread flour, spooned and leveled, plus extra as needed
1 tsp salt

Swirl & Topping

1 egg white, lightly beaten
¼ cup (50 g) granulated sugar
2 tsp ground cinnamon
1 Tbsp (14 g) unsalted butter, melted

Instructions

Activate yeast
In a large bowl (or stand mixer bowl), whisk together warm water, warm milk, yeast, and 2 Tbsp of the sugar. Cover lightly and let stand 5–10 minutes until foamy.
Start the dough
Add remaining sugar, softened butter, 1 cup of flour, and salt. Mix on low (or with a wooden spoon) until combined. Add another cup of flour and mix until the dough starts to come together.
Adjust flour and form dough
Add the last cup of flour and mix until the dough pulls away from the sides of the bowl. If it is still too sticky to handle, add more flour 1 Tbsp at a time. The dough should be soft, slightly tacky, but workable.
Knead
Knead with a dough hook on medium speed or by hand on a lightly floured surface for 8–10 minutes. When the dough is smooth and elastic and slowly springs back when poked, it is ready.
First rise
Lightly grease a large bowl. Place the dough inside, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 1½–2 hours.
Prepare swirl mixture
In a small bowl, mix the ¼ cup sugar and cinnamon. Grease a 9×5-inch loaf pan.
Shape the loaf
Punch down the risen dough to release air. On a lightly floured surface, roll it into a rectangle about 8×20 inches. Brush the surface evenly with the beaten egg white, leaving a 1 cm border bare along one long edge. Sprinkle the cinnamon-sugar mixture over the egg-washed area.
Roll and pan
Starting from the long edge opposite the bare border, roll the dough up tightly into a log. Pinch the seam closed and tuck the ends under. Place the log seam-side down in the prepared loaf pan.
Second rise
Cover the pan and let the dough rise again until the loaf crowns about 2–3 cm above the rim of the pan, about 1 hour.
Bake
Preheat the oven to 350°F (177°C), positioning a rack in the lower third of the oven. Brush the top of the risen loaf with the melted butter. Bake 35–45 minutes, until deep golden and the center reaches 195–200°F (90–93°C). If the top darkens too quickly, tent loosely with foil.
Cool and slice
Let the bread cool in the pan on a rack for 10–15 minutes, then remove from the pan and cool completely on the rack before slicing.

Pro Tips

Use bread flour for a strong, fluffy structure and a tall loaf.
Warm liquids should feel pleasantly warm, not hot; too hot can kill the yeast.
For fewer gaps in the swirl, roll the dough tightly and be generous with the egg white so the sugar has something to cling to.
This loaf is excellent toasted with butter, honey butter, or cinnamon butter, and makes amazing French toast.
For an overnight option, let the dough complete its first rise in the fridge, then bring to room temperature before shaping.

Storage and Freezing

Store tightly wrapped at room temperature for up to 6 days or in the fridge for up to 10 days.
To freeze, wrap the cooled loaf in plastic wrap and then foil. Freeze up to 3 months. Thaw at room temperature and warm slices if desired.

Estimated Nutrition (per slice, 1 loaf = 12 slices)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	190	5 g	30 g	5 g	1 g	8 g

Disclaimer: Nutrition values are approximate and will vary based on specific ingredients and slice thickness. For exact dietary information, please use your own calculator or consult a nutrition professional.