Print

Soft Cinnamon Swirl Bread with Honey Butter

A thick slice of homemade Cinnamon Swirl Bread topped with melting butter on a small plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a soft, homemade sweet bread featuring a distinct cinnamon sugar swirl, served simply with a light honey butter spread.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Swirl: 1/2 cup packed light brown sugar
  • For the Swirl: 2 tablespoons ground cinnamon
  • For the Swirl: 1/4 cup unsalted butter, melted
  • For the Honey Butter: 1/2 cup unsalted butter, softened
  • For the Honey Butter: 2 tablespoons honey

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of sugar in a small bowl. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, mix the remaining 1/4 cup sugar, softened butter, and eggs until combined.
  3. Add the yeast mixture and half of the flour to the wet ingredients. Mix until just combined.
  4. Gradually add the remaining flour and salt. Mix until a soft dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the swirl filling: Mix the brown sugar and cinnamon together in a small bowl.
  7. Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12 by 18 inches.
  8. Brush the melted butter evenly over the dough surface. Sprinkle the cinnamon sugar mixture over the buttered surface.
  9. Tightly roll the dough up along the long edge to form a log. Pinch the seam closed.
  10. Place the log, seam-side down, into a greased 9×5 inch loaf pan.
  11. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it has crowned about 1 inch above the rim of the pan.
  12. Preheat your oven to 350 degrees F (175 degrees C). Bake for 35 to 40 minutes, or until the top is golden brown and a thermometer inserted into the center reads 200 degrees F (93 degrees C).
  13. Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.
  14. Prepare the honey butter: Beat the softened butter and honey together until light and fluffy.
  15. Serve thick slices of the cooled bread with a spread of the honey butter.

Notes

  • For a very moist loaf, brush the top of the bread with 2 tablespoons of melted butter immediately after removing it from the oven.
  • If your kitchen is cool, place the dough bowl inside a turned-off oven with a pan of hot water on the rack below to create a warm, humid environment for rising.
  • To achieve a tighter swirl, chill the dough for 15 minutes after rolling it out before applying the butter and sugar filling.

Nutrition

Find it online: https://cookifyme.com/cinnamon-swirl-bread-butter-recipe/