This quick cinnamon swirl loaf made with an enriched yeast dough yields a soft and fluffy bread with a warm cinnamon sugar filling! It’s perfect for breakfast or an afternoon treat and you can even add raisins!

Cinnamon swirl loaf with four slices on a wooden board.

If you love homemade bread recipes, this quick cinnamon swirl loaf is not only easy to make but is so soft, fluffy and makes the best toast. It’s the epitome of comfort food and fills your kitchen with the best warm cinnamon-spiced aromas while baking!

While I do have two quick breads with cinnamon, my easy swirled cinnamon bread and cinnamon raisin quick bread, nothing can quite compare to this yeasted bread version with its buttery soft texture and gooey sweet swirls!

If you are new to making bread from scratch, this homemade cinnamon swirl bread recipe is not only easy but perfect for your next weekend baking project. I will walk you through each step!

Ingredients and Notes

All-purpose flour: I have not tested this with other flours and prefer the structure an AP flour gives the yeasted bread.
Granulated sugar: This adds a sweet taste to the homemade cinnamon bread dough.
Butter: I use salted butter.
Salt: If using unsalted butter then add ¾ teaspoon salt.
Yeast: One tablespoon quick rise yeast, also called fast-rising yeast or instant yeast.
Milk: Whole or 2% milk adds rich taste.
Eggs: Bring two large eggs to room temperature and slightly whisk before adding to the dough.
Filling: Brown sugar, cinnamon, softened butter, pecans and raisins (optional).
Glaze: Room temperature egg yolk and milk.

Best Yeast To Use for Cinnamon Swirl Bread

For this easy cinnamon swirl bread, I use quick rise yeast, also called instant yeast. Active dry yeast can be substituted, but will need to be activated first. I would use from 2 1/4 to 2 1/2 teaspoons.

To activate the yeast, warm milk to 110°-120°F (an instant read thermometer is best to measure the temperature) and sprinkle yeast on top. When it foams, it is ready to be used. It will probably take about 2 hours for rising time.

How to Make Cinnamon Swirl Bread

To start, make the dough by whisking dry ingredients together including the flour, salt, sugar and yeast in a stand mixer or food processor.

Mixing the dry ingredients in the food processor.

Add the butter and combine, then alternately add the eggs and milk and mix to form a dough.

Adding the wet ingredients and forming a dough.

Place the dough in a greased bowl, cover and rest.

In a small bowl combine the filling ingredients including the brown sugar, pecans, raisins (if using) and cinnamon.

Roll the dough into a rectangle, spread with the softened butter leaving then sprinkle with the cinnamon sugar filling mixture.

The dough rolled out and topped with the butter and filling.

Roll up from the long side, pinch the ends together to seal, place on a parchment paper lined baking sheet, cover with a clean tea towel and let rise in a warm place.

Rolling up the dough and placing on the baking sheet.

Combine the simple glaze, brush the top of the loaf, and bake until done. Move immediately to a wire rack to cool before serving. Dust with powdered sugar before slicing if desired.

Using a Mixer vs. Kneading Dough By Hand

While you don’t necessarily need a mixer or food processor to mix the dough, it can certainly help! Using a stand mixer, you will only need to knead the dough for about 6-8 minutes.

By hand, just knead the dough until it forms a ball and springs back when lightly touched.

Preventing Gaps in Cinnamon Swirl Bread

Gaps might form between the cinnamon swirl mixture and bread dough due to moisture in the dough. That is okay and happens to me, too!

To prevent cinnamon swirl bread from separating, a few tips to try include brushing egg white on the dough before adding the cinnamon sugar mixture, misting the cinnamon sugar with water before rolling it up or even poking a few holes in the top of the bread with a toothpick before baking to allow steam to escape.

baking tips

Forming and rolling cinnamon swirl bread: Roll the bread into a tight coil. This ensures that the dough rises and keeps its cinnamon swirl.
If using raisins: I prefer to soak the raisins in boiling water, rum or orange juice for 15 minutes then drain and pat dry. This keeps them moist and plump in the bread!
Bread flour: If you would like, you can use bread flour. Bread flour is higher in protein which develops more gluten for a soft, tender texture.
Rising time: Let the dough rise only until doubled in size. If your home is too cold, you can turn the oven to 200°F, then turn it off and let the bread proof in the oven.
How to tell bread is done: Bread will have an internal temperature of 190°F.

Serving Suggestions

There are so many delicious ways to enjoy a slice of quick cinnamon swirl bread! A few favorites include:

Toasted with some butter or honey butter
Spread it with cream cheese for a treat
Use slightly stale day old bread for French toast
Use it in this Easter bread breakfast casserole
Make a bread pudding

More Cozy Baking Recipes

Two slices of cinnamon bread on a white plate.

In my opinion there is nothing better than homemade bread, especially a slice or two of a Cinnamon Swirl Loaf! Enjoy.