Warm up your fall with my ultimate cinnamon swirl bread! This soft, fluffy loaf with a sweet, spicy cinnamon swirl is the perfect comfort food for breakfast or a cozy snack. I’ve baked this dozens of times to perfect the swirl-to-bread ratio and shaping technique, ensuring no splitting or oozing filling. In this video, I share my streamlined recipe and pro tips to get a picture-perfect loaf every time, baked in a 9×5-inch pan. Whether you’re a beginner or a seasoned baker, you’ll love this easy, delicious recipe that fills your kitchen with the cozy scent of fall!
What You’ll Learn:
How to avoid swirl splitting and oozing by preventing excessive oven spring with a proper second rise (1½ inches above the pan’s rim, poke test: indent stays, no spring-back).
The secret to gentle rolling to avoid thinning the dough and ensure a tight, intact swirl.
Why under-proofing and over-proofing can ruin your loaf—and how to nail the perfect rise using my oven’s bread proof feature to speed things up.
Ingredients:
For the Bread:
3½ cups (420g) unbleached all-purpose flour
⅓ cup (67g) granulated sugar
1 tsp salt
2 tsp active dry or instant yeast
1 cup (240g) warm milk (90–110°F for active dry, 110–120°F for instant)
3 Tbsp (42g) melted butter
1 large egg
1 tsp vanilla extract
For the Cinnamon Swirl Filling:
⅓ cup (73g) packed brown sugar
1½ Tbsp ground cinnamon
3 Tbsp (42g) melted salted butter
Have you tried this recipe? Share your results in the comments!
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Got to my printable recipe at https://riseandbakewithjulie.com/homemade-cinnamon-swirl-bread/
00:00:00:00 – 00:00:13:09
Unknown Fall is here and it’s time for cozy, warm baked
goods. My cinnamon swirl bread is the ultimate comfort food with a perfect balance of soft,
fluffy bread and a sweet, spicy cinnamon swirl. 00:00:13:09 – 00:00:21:28
Unknown I faked this and dozens of times
to nail that swirl to bread ratio in shaping for a stunning loaf that
holds together. No splitting or oozing. 00:00:21:29 – 00:00:28:24
Unknown If it’s beautifully in a
nine by five inch loaf pan, and I’ve streamlined the process
to make it easy for everyone. 00:00:28:25 – 00:00:51:06
Unknown Here’s what you’ll need for the bread. Grab
three and two thirds cups of unbleached all purpose flour, one third cup of granulated sugar,
one teaspoon of salt, two teaspoons of active, dry or instant use one cup of warm
milk, which would be between 90 to 110 degrees if you’re using active dry
yeast and 110 to 120°F for instant ease. 00:00:51:06 – 00:01:00:14
Unknown Use a probe thermometer to nail that milk
temperature. And be sure to check your yeast brand for specific temperature recommendations,
since that can change from brand to brand. 00:01:00:24 – 00:01:04:28
Unknown You’ll also need three tablespoons
of melted butter and one large egg. 00:01:04:28 – 00:01:14:08
Unknown For the cinnamon swirl filling, you’ll
need one third cup of packed brown sugar, one and a half tablespoons of ground cinnamon,
and three tablespoons of melted butter. 00:01:14:09 – 00:01:27:22
Unknown If you’re using active dry yeast, you’ll
need to prove it first. To do this, just pour one cup of warm milk into a
small bowl with a pinch of sugar and your yeast. Stir it and let that sit
for 5 to 10 minutes until it’s foamy. 00:01:27:22 – 00:01:31:16
Unknown You can prove instant use, but it’s not required. 00:01:31:16 – 00:01:35:15
Unknown Since I’m using instant yeast, I’ll show
you the quick method to make this bread. 00:01:35:26 – 00:01:43:00
Unknown In a large mixing bowl or stand mixer. Add your
flour, instant yeast, salt, sugar, warm milk, 00:01:43:01 – 00:01:58:14
Unknown egg and melted butter. If you used active dry
yeast, you’ll incorporate that proofed yeast mixture right now. I like to swirl the dough
hook a few times to kick start the mixing, but then you’ll mix it until a
soft, slightly tacky dough forms. 00:02:03:02 – 00:02:06:20
Unknown Scrape down the bowl and make
sure everything is incorporated. 00:02:08:01 – 00:02:14:06
Unknown Knead on a lightly floured surface or in the mixer
for 5 to 6 minutes until it’s smooth and elastic. 00:02:14:07 – 00:02:17:17
Unknown It should stick to your fingers
a little bit, but not cling. 00:02:18:11 – 00:02:32:23
Unknown If it’s too sticky, you can add
flour one tablespoon at a time, but make sure you keep it soft. Tacky is
so much better than firm since the dough continues to absorb flour while arising, and
too much flour will give you a dense loaf. 00:02:33:29 – 00:02:36:01
Unknown Scrape your bowl and smooth out the dough. 00:02:37:17 – 00:02:48:03
Unknown Place it in a grease bowl for the first rise.
Cover this with a kitchen towel or plastic wrap to rise in a warm spot until doubled, which will take
anywhere from 45 minutes to an hour and a half. 00:02:48:20 – 00:02:56:01
Unknown I love using my oven’s bread
proof feature to speed things up, but a sunny window or an oven
with just a light on works to 00:02:56:18 – 00:03:00:22
Unknown check this every once in a while, since humidity
and room temperature can affect the timing. 00:03:02:06 – 00:03:05:15
Unknown Punch down the risen dough and
lightly flour your work surface. 00:03:09:26 – 00:03:18:20
Unknown Smooth the dough out in your hands
and place it smooth. Side down, using your hands and a rolling pin to roll
it into an eight by 16 inch rectangle. 00:03:29:19 – 00:03:44:04
Unknown For the cinnamon swirl filling mix
one third cup of packed brown sugar, one and a half tablespoons of cinnamon,
and three tablespoons of melted butter in a small bowl until it forms a
slightly runny but spreadable filling. 00:03:49:15 – 00:03:55:22
Unknown Spread the filling evenly, leaving about a half an inch border on the short edges
to help with sealing the loaf. 00:04:06:09 – 00:04:13:02
Unknown Starting from the eight inch
side, gently roll the dough without pulling it. This prevents
weak spots that crack when baking. 00:04:13:22 – 00:04:22:20
Unknown While I’m rolling, I want to share my
number one tip for a perfect cinnamon swirl bread. The upcoming second
rise will make or break your loaf 00:04:23:05 – 00:04:31:08
Unknown Over prove dough, exhaust your bread’s
yeast food supply and it over stretches the gluten. And when an over risen
loaf bakes, it collapses and sinks. 00:04:31:21 – 00:04:43:21
Unknown For standard loaves of bread, you can often
just reshape it and let it rise again and you’ll get decent results. But with a
swirl loaf, there is no turning back, so you have to keep an eye on it to make
sure it doesn’t over rise before baking. 00:04:43:22 – 00:04:52:18
Unknown On the other hand, though, an under risen
loaf will have too much oven spring when it bakes and you get cracked loaves, a
distorted swirl and cinnamon oozing out. 00:04:52:19 – 00:04:59:01
Unknown Stick with me and I’ll show you my failsafe
trick to make sure your loaf is ready to bake. 00:04:59:27 – 00:05:11:01
Unknown Once you get to the end, just pinch
the seam firmly to seal the loaf in place to log seam side down on a
greased nine by five inch loaf pan, cover and let it rise anywhere
from 30 minutes to an hour. 00:05:12:12 – 00:05:17:08
Unknown Once it reaches the rim, you
can preheat your oven to 350°F. 00:05:19:08 – 00:05:30:14
Unknown Here’s my failsafe tip to make sure your loaf
is risen enough before you bake it. Just gently poke the risen loaf and if the indent stays
without springing back, it’s ready to bake. 00:05:31:05 – 00:05:42:23
Unknown Bake for 40 to 45 minutes until golden brown
and the internal temperature hits 190°F. If the top browns too quickly, just tint
it with foil after about 25 to 30 minutes. 00:05:42:23 – 00:05:47:20
Unknown Let the loaf cool in the
pan for about ten minutes, and then transfer it to a
wire rack to cool completely. 00:05:47:21 – 00:06:03:23
Unknown I know it’s tempting, but don’t slice your bread
until it’s fully cooled to avoid a gummy texture and drying out the loaf. We love this bread
so much and I can not keep it in our house. We have it just plain with butter toasted or for
French toast. It is the ultimate fall bread. 00:06:06:12 – 00:06:11:10
Unknown That’s it for today. Thanks for watching
and subscribe for more cozy fall treats! 00:06:11:11 – 00:06:14:08
Unknown Until next time, happy baking!
1 Comment
That is one pretty swirl bread.