Cinnamon Swirl Bread Recipe

Dissolve the active dry yeast and a pinch of sugar in warm water. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.

In a large mixing bowl, combine all-purpose flour, granulated sugar, salt, and softened butter. Pour the activated yeast mixture into the bowl and mix until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic, which helps develop the gluten structure for a perfect bread texture.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.

In a small bowl, mix together ground cinnamon and granulated sugar evenly to create the cinnamon-sugar filling.

Roll out the risen dough into a rectangle on a lightly floured surface, ensuring it's evenly rolled to allow for consistent filling distribution.

Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough to ensure every bite has a tasty swirl.

Starting from one short end, roll the dough tightly into a log, forming the classic swirl pattern inside.

Place the rolled dough into a greased loaf pan, cover it, and let it rise again for 30-45 minutes until puffed and nearly doubled.

Heat the oven to 350°F (175°C) to prepare for baking the loaf evenly.

Bake the bread in the preheated oven for 35-40 minutes or until golden brown and cooked through, with a hollow sound when tapped.

Remove the bread from the pan and let it cool on a wire rack. Slice and enjoy the warm, fragrant cinnamon swirl bread fresh.