Homemade Cinnamon Swirl Bread Recipe

Whisk the warm water, warm milk, yeast, and 2 tablespoons of sugar together in the bowl of a stand mixer fitted with a dough hook. Cover loosely and let sit for 5–10 minutes until foamy. If you don’t have a stand mixer, you can mix in a large bowl using a wooden spoon or spatula.

Add the remaining sugar, softened butter, 1 cup flour, and salt to the yeast mixture. Beat on low speed 30 seconds, scrape the bowl, then add another cup of flour. Beat on medium speed until mostly incorporated. Add remaining flour and beat until dough pulls away from the bowl, about 2 minutes. Add more flour by tablespoons if dough is too wet.

Knead dough in mixer for 8–10 minutes or by hand on a floured surface for the same time until dough is soft, tacky, and elastic. Add flour a teaspoon at a time if sticky, but do not over-flour. Perform the windowpane test to check if kneading is sufficient.

Lightly grease a large bowl. Place dough in it, turning to coat all sides with oil. Cover and let rise in a warm place for 1.5 to 2 hours until doubled in size.

Grease a 9×5-inch loaf pan and set aside.

In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon.

Punch down the risen dough. Lightly flour surface, hands, and rolling pin. Roll dough into roughly an 8×20 inch rectangle. Brush dough surface with beaten egg white, sprinkle cinnamon sugar leaving a 1-inch border. Roll tightly into an 8-inch log and place seam-side down in prepared pan. Sprinkle any extra cinnamon sugar on top.

Cover the loaf and let rise for 1 hour until the dough is about 1 inch above the pan.

Adjust oven rack to lower position and heat to 350°F (177°C).

Melt remaining 1 tablespoon butter and brush it over the loaf before baking. Bake for 35–45 minutes until golden brown. Tent with foil if browning too fast. Tap loaf for hollow sound or use instant-read thermometer to check internal temperature (195–200°F / 90–93°C).

Remove from oven. Let cool a few minutes in pan on cooling rack. Remove bread from pan and cool at least 10 minutes before slicing. For best texture, cool completely.

Cover leftovers tightly. Store at room temperature for up to 6 days or refrigerate for up to 10 days.