cinnamon swirl bread

Cinnamon Swirl Bread (makes 1 loaf)

Ingredients

Dough

• ½ cup (120 ml) warm water (about 110°F / 43°C)
• ½ cup (120 ml) warm whole milk (about 110°F / 43°C)
• 2¼ tsp (1 packet / 7 g) instant or active dry yeast
• ¼ cup (50 g) granulated sugar, divided
• 4 Tbsp (56 g) unsalted butter, softened
• 3 cups (390 g) bread flour (or all-purpose), plus more as needed
• 1 tsp salt
• 1 large egg white (for brushing; optional but helps the filling stick)

Cinnamon filling

• ¼ cup (50 g) granulated sugar
• 1–1½ Tbsp ground cinnamon

Optional egg wash (for shiny top)

• 1 egg beaten with 1 Tbsp milk or water

Equipment

• 9×5-inch or 8½×4½-inch loaf pan

Instructions

1. Make the dough (matches panel 2)
   In a large bowl or stand mixer, whisk warm water, warm milk, yeast, and 2 Tbsp of the sugar. Let sit 5–10 minutes until foamy.
   Add remaining sugar, softened butter, 1 cup flour, and salt. Mix, then add remaining flour. Knead 8–10 minutes (by hand or mixer) until smooth, soft, and slightly tacky.
   Place in a greased bowl, cover, and let rise 1½–2 hours until doubled.
2. Prepare filling & shape (matches panels 3–4)
   Mix the ¼ cup sugar + cinnamon.
   Punch down dough. On a lightly floured surface, roll into an 8×20-inch rectangle.
   Brush lightly with egg white (or a little melted butter). Sprinkle the cinnamon-sugar evenly, leaving a ½–1-inch border on one short end.
   Starting from the opposite short end, roll tightly into a log. Pinch the seam and ends to seal.
   Place seam-side down in a greased loaf pan.
3. Second rise
   Cover and let rise 45–90 minutes until the dough crowns about 1 inch above the pan rim.
   Preheat oven to 350°F (175°C) toward the end of rising.
4. Bake
   (Optional: brush top with egg wash.)
   Bake 40–45 minutes until deep golden brown. Tent with foil halfway if browning too fast. Internal temperature should reach ~190–195°F.
   Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing (matches panels 1, 5, 6).

Tips for the best swirl

• Roll the dough tightly and seal well so the swirl stays neat when sliced.
• Don’t over-flour or the bread will be dry.
• For extra richness you can brush the dough with a little melted butter before adding the cinnamon sugar.

This produces the soft, swirled loaf exactly like the finished product in your storyboard. Enjoy!