Baking / Loaves & yeast breads
Cinnamon Swirl Bread with a Tight Spiral
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Soft milk-and-egg dough, rolled tight so every slice shows a cinnamon spiral with no gaps. Toast a thick piece and eat it standing at the counter while the kettle heats.
The short version
Make a soft milk-and-egg dough, let it rise, roll it into an 8×18-inch rectangle, brush with water, cover with cinnamon sugar, roll tightly, pan it, rise again, and bake at 375°F for 40 to 45 minutes.
What makes ours better
what we fixed so you don’t have to
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Brush the dough with water, not butter. Water makes the cinnamon sugar stick without making a slippery layer, so the swirl stays glued to the dough and the loaf doesn't separate into a gap.
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Roll it thin and tight. A thin, tightly rolled sheet gives you many fine layers and squeezes out air pockets, which is what causes the common tunnel under the crust.
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Egg wash and sugar on top. It browns the crust evenly and adds a sparkly cinnamon-sugar top.
What you need
the usual suspects
- Whole milk1⅛ cups
- Sugar2⅔ tablespoons
- Unsalted butter1 tablespoon
- Active dry yeast1¼ teaspoons
- Egg1 large
- All-purpose flour3 cups
- Ground cinnamon1 tablespoon
Dough
Swirl and finish
read it twice. buy it once.
Steps
deep breath. you’ve got this.
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Mix the dough
Whisk the milk, sugar, melted butter and yeast in a large bowl or stand mixer. Stir in the egg, flour and salt until a shaggy dough forms, adding a little more flour only if it's very wet. Cover and rest 15 to 30 minutes.
About 20 min. Cook mode has a timer for this step.
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Knead
Knead by hand for about 10 minutes, or with the dough hook on medium-low, until smooth and elastic.
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First rise
Put the dough in an oiled bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1 hour. If using raisins, simmer them in water for 2 minutes, drain and cool while you wait.
About 60 min. Cook mode has a timer for this step.
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Roll out the dough
Grease a 9×5-inch loaf pan. Mix the sugar and cinnamon, setting aside 1 teaspoon for the top. Turn the dough onto a lightly floured counter and roll it into an 8×18-inch rectangle, pressing out air bubbles. Brush lightly with water, then sprinkle with the cinnamon sugar, leaving a ½-inch border, and scatter the raisins over it if using.
Don't use butter here. It makes the layer slippery and leaves gaps.
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Roll and seal
Starting at an 8-inch side, roll the dough up as tightly as you can, pressing as you go. Pinch the seam and both ends closed and set the loaf seam side down in the pan.
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Second rise
Cover loosely with oiled plastic wrap and let the loaf rise until it crests about 1 inch over the rim of the pan, 1 to 1½ hours. Heat the oven to 375°F during the last 15 minutes.
About 75 min. Cook mode has a timer for this step.
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Wash and bake
Brush the top with egg wash and sprinkle with the reserved cinnamon sugar. Bake 40 to 45 minutes, until deep golden and an instant-read thermometer reads about 190°F in the center. Tent with foil if it browns too fast.
About 42 min. Cook mode has a timer for this step.
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Turn out and cool
Turn the loaf out onto a rack right away, so the bottom doesn't steam, and brush the top with the melted butter. Cool completely before slicing.
Good to know
things I learned the hard way, so you can skip that part
- Dough that's too thick or rolled too loose leaves a gap in the loaf. Roll thin, roll tight, and pinch the seam.
- For a gooier swirl, add 2 tablespoons of softened butter to the cinnamon sugar and spread it on the water-brushed dough.
- Storage. Wrapped at room temperature, 3 days. Freeze sliced up to 3 months. Toast slices with butter straight from the freezer.
Questions, answered
the questions my cousins text me
Why does my cinnamon swirl bread have a gap in the middle?
The dough was rolled too thick, too loose or with too much filling. Roll it thin, roll it tight, and brush the dough with water so the filling sticks.
Can I make cinnamon swirl bread without raisins?
Yes. Leave them out, and the swirl is just as good. Chopped walnuts or pecans are a fine swap.
How do I know when cinnamon swirl bread is done?
It's deep golden brown, the bottom sounds hollow when tapped, and an instant-read thermometer reads about 190°F in the center.
Why is my swirl bread dry?
Too much flour or overbaking. Measure flour by spooning and leveling, and pull the loaf as soon as it hits 190°F.
Can I use instant yeast?
Yes. Use the same amount and mix it right in with the flour; the rise may be slightly faster.
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Published October 29, 2026.