Cinnamon Roll Swirl Bread (Perfect with Coffee!)
This Cinnamon Roll Swirl Bread is the perfect combination of soft, fluffy bread with a sweet, spiced cinnamon swirl throughout. It’s a delightful treat for breakfast or dessert, topped with a simple glaze for extra sweetness. The dough is made from scratch and rises beautifully, while the cinnamon filling creates a swirl that melts into every bite.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 2 ¼ teaspoons 1 packet active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk about 110°F
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter softened
- ½ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- For the Glaze Optional but Recommended:
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the warm milk, a teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This step ensures that the yeast is active and will help the dough rise properly.
Step 2: Prepare the Dough
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the melted butter, egg, vanilla extract, and the activated yeast mixture. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 3: Let It Rise
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Step 4: Make the Cinnamon Filling
- While the dough is rising, prepare the cinnamon swirl mixture. In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste.
Step 5: Roll and Swirl
- Once the dough has doubled in size, punch it down and roll it out into a rectangle (about 9x12 inches). Spread the cinnamon filling evenly over the surface, leaving a small border around the edges. Roll the dough tightly from the short side to form a log, ensuring the swirl remains intact.
Step 6: Second Rise
- Place the rolled dough into a greased 9x5-inch loaf pan. Cover it loosely and let it rise again for about 30-45 minutes until it puffs up.
Step 7: Bake to Perfection
- Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until it turns golden brown on top and sounds hollow when tapped. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Add the Glaze
- For an extra touch of sweetness, whisk together powdered sugar, milk, and vanilla extract to make a simple glaze. Drizzle it over the cooled bread before slicing.
Notes
Ensure the milk is warm (not hot) to properly activate the yeast.
For a richer flavor, you can use brown butter for the glaze.
You can freeze the dough before baking for later use or freeze the finished bread.
Feel free to add chopped nuts or raisins to the cinnamon swirl for extra texture.
For a richer flavor, you can use brown butter for the glaze.
You can freeze the dough before baking for later use or freeze the finished bread.
Feel free to add chopped nuts or raisins to the cinnamon swirl for extra texture.