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This homemade Cinnamon Swirl Loaf Bread is one of a kind! It has a soft fluffy texture that rises to perfection. It is full of the perfect amount of cinnamon and sugar that you can taste in every single bite. 

Cinnamon Swirl Loaf Bread

I love making homemade bread! Some of my favorites that I have recently made are my Mexican cornbread and my Air Fryer Irish Soda Bread. But I have to admit my favorite that I always go back to is this cinnamon swirl loaf bread.

There is something about the kneading of this bread and the sweet cinnamon smells that fill the house with the most delicious aroma that makes the time worth it to make this bread. I find myself making it at least once a week. I know you will too!

How to Make Cinnamon Swirl Loaf Bread

• Sift the flour into the bowl of a stand mixer then, add the sugar and yeast and mix well with a whisk or wooden spoon. Add the cubed butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.

• Heat the milk until it is warm then add it to the dry ingredients in the mixing bowl along with the vanilla extract and egg.

• Attach the mixing bowl to a stand mixer fitted with the paddle attachment. Turn the speed to low and mix for 7 minutes. The dough will turn from sticky to soft and should not feel sticky at the end of the mixing period.

• Grease another bowl with a little oil then put the dough into it turning it in the oil in the bowl so it doesn’t dry out. Add cling wrap to the bowl and rest until the dough has doubled in size. This will take 1-2 hours depending on how warm your kitchen is. See notes on how to test the dough for readiness.

• When the dough has doubled in size, dust a work surface with flour and turn the dough out onto it. Roll the dough into a rectangle of approximately 16” x 9”.

• Line a 2lb loaf pan with baking parchment. You will grease it later with some leftover butter from the filling.
• Melt the butter for the filling then use a pastry brush to brush it over the top of the dough. You will find that once you’ve brushed over the entire surface you will still have some melted butter leftover. Use this to grease the inside of the loaf pan.

• Mix the brown sugar and cinnamon thoroughly then sprinkle it over the top of the dough. Use the back of a spoon to press the sugar filling into the dough.

•  With the shortest side facing you, roll the dough into a tight sausage shape. Cut through the middle of the rolled-up dough so you have two sections. Twist the two sections together into a 2 strand braid.

• Carefully place the braid into the prepared loaf pan. Cling wrap the pan and set it aside for 30 minutes. After 20 minutes, preheat the oven to 350oF.

• After 30 minutes, the dough in the loaf pan will have puffed up. Brush the top of the dough with 1 tbsp melted butter then put the pan in the center of the preheated oven for 45 minutes. See notes regarding baking time.

• Take the loaf pan out of the oven and leave it to cool for 10 minutes in the pan. Remove from the pan and transfer to a wire cooling rack while you make the topping.
• Add the powdered sugar, vanilla, and 1 tbsp of water to a mixing bowl. Mix until thoroughly combined. If it’s not runny enough you can go ahead and add another tbsp of water until it reaches a pourable consistency.
• Drizzle the topping over the warm Cinnamon Swirl Loaf.

• Slice and enjoy!

Tips Tricks and FAQs

• It is best to use bread flour. If you can find it, definitely use it. Strong white bread flour has a higher protein content which means the finished loaf will be softer and more bread-like. You can use all-purpose flour, but this loaf of bread will be more cake-like crumb.
• You should be able to put your finger in the milk after heating it. It should be similar to bathtub water temperature. If your milk is too hot it will kill your yeast and your bread will not rise. 
• You can mix your bread by hand if you prefer or if you don’t have a stand mixer. It will take longer than 7 minutes. You want to make sure you knead your bread until the dough is no longer sticky. Your dough should be springy and soft when it has been kneaded enough. 
• If the dough is still sticky you will want to add 1 Tablespoon of flour at a time to the dough until it is no longer sticky. 
• Rising times vary based on temperatures. If you are unsure if your dough has risen enough you can gently touch the dough with your finger. If the dough slowly rises back up where you touched it is ready. If the dough quickly rises back up it is not ready yet and needs a few more minutes. If the indentation stays it means the dough has over-proofed. It’s always best to bake with dough that is under rather than over-proofed.
• When it’s time to fill the dough make sure you press the filling in really well and roll it into a tight roll. When you cut the dough into two sections you might feel that the filling is escaping and unmanageable! Just braid the dough as neatly as you can and try not to worry about its appearance at this stage. It will turn out beautifully, I promise!

Can you make this dough ahead of time?

Yes! You can make this dough ahead of time. Instead of letting it rise at room temperature, place it in the fridge. 

The cold temperature will “put the dough to sleep”. 

When you are ready to bake your bread, remove it and let it rise until it is double in size. This will take about 12 hours. 

Will Cinnamon swirl loaf bread take the whole amount of time?

You will want to bake your bread for 45 minutes. 

Check it after about 30 minutes to see how it is looking. If it appears brown you will want to cover it with a layer of tin foil for the rest of the baking time. 

Do not remove your bread before 45 minutes. The center of your bread needs the entire baking time. 

You will know it is done if when you tap on it, it sounds hollow.

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