Moist Cinnamon Swirl Loaf
A delightful and moist cinnamon swirl loaf that fills your kitchen with warm aromas, perfect for any occasion.
Ingredients
Bread Ingredients
- 1/2 cup water, warmed to about 110°F (43°C) Activates yeast
- 1/2 cup whole milk, warmed to about 110°F (43°C) Adds moisture
- 2 and 1/4 teaspoons instant or active dry yeast 1 standard packet, helps the bread rise
- 1/4 cup granulated sugar, divided Sweetens the dough
- 4 Tablespoons unsalted butter, softened to room temperature Adds richness
- 3 cups bread flour Plus more as needed, provides structure
- 1 teaspoon salt Enhances flavor
- 1 large egg white, beaten Helps with browning
Cinnamon Swirl Filling
- 1/4 cup granulated sugar For sweetness and texture
- 2 teaspoons ground cinnamon Adds flavor
Topping
- 1 Tablespoon unsalted butter, melted For brushing
Instructions
Preparation
- Combine the warmed water and milk in a bowl at around 110°F. Stir in the yeast and 1 tablespoon of sugar. Let sit until frothy (5-10 minutes).
- In a large mixing bowl, whisk together the flour and salt until mixed.
- Add the yeast mixture, softened butter, and remaining sugar into the flour mixture. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.
Assembling the Loaf
- Gently punch down the risen dough and roll it out onto a floured surface into a rectangle, about 12 by 16 inches.
- In a small bowl, mix the 1/4 cup sugar and ground cinnamon for the swirl filling. Sprinkle evenly over rolled-out dough.
- Starting from one edge, carefully roll the dough into a log, sealing the seam.
- Place the rolled dough into a greased loaf pan, seam side down. Cover and let it rise for 30-45 minutes.
Baking
- Preheat the oven to 350°F (175°C). Brush the top of the dough with melted butter and beaten egg white.
- Bake for 30-35 minutes until golden brown and sounds hollow when tapped. Let cool for 10 minutes before transferring to a wire rack.
Notes
Store the loaf at room temperature in a sealed container for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Reheat by covering in foil and warming at 350°F.