Cinnamon Honey Swirl Bread

This is a soft, fluffy loaf with a tight cinnamon-honey swirl running through the center — exactly like the steaming bread in your photo.

Ingredients (1 standard loaf)

Dough

• ¾ cup (180 ml) warm milk (110°F / 43°C)
• 2¼ tsp (7 g) instant or active dry yeast
• ¼ cup (50 g) granulated sugar (or 3 Tbsp honey)
• 1 large egg
• ¼ cup (56 g) unsalted butter, softened
• 3 cups (360–390 g) bread flour or all-purpose flour
• 1 tsp salt

Cinnamon-Honey Filling

• ⅓ cup (65 g) brown sugar or granulated sugar
• 1½–2 Tbsp ground cinnamon
• 2–3 Tbsp unsalted butter, melted
• 1–2 Tbsp honey (optional, for extra stickiness and flavor)

Finish (optional)

• Extra honey for drizzling
• Powdered sugar for dusting

Instructions

1. Make the dough
   In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy (if using active dry yeast).
   Add the remaining sugar (or honey), egg, softened butter, flour, and salt. Mix and knead for 8–10 minutes until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky.
2. First rise
   Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
3. Prepare the filling
   Mix the sugar and cinnamon together. Stir in the honey if using.
4. Shape the swirl
   Punch down the dough and roll it out on a lightly floured surface into a rectangle about 9 × 18 inches (roughly the width of your loaf pan by twice the length).
   Brush the surface evenly with the melted butter. Sprinkle the cinnamon-sugar mixture all over, leaving a ½-inch border along one short end.
   Starting from the opposite short end, roll the dough tightly into a log. Pinch the seam and ends firmly to seal.
   Place the log seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan.
5. Second rise
   Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan.
6. Bake
   Preheat oven to 350°F (175°C).
   Bake for 35–45 minutes until golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil after 20–25 minutes if the top is browning too quickly.
   Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.
7. Optional finish
   While still slightly warm, drizzle with a little extra honey or dust with powdered sugar.

Tips for a perfect swirl

• Roll the dough tightly and seal the seam well so the filling stays neatly coiled.
• Don’t over-butter the dough or the filling can leak out during baking.
• For deeper flavor, use brown sugar in the filling.
• The loaf keeps well for 3–4 days in an airtight bag at room temperature, or freeze slices.

This produces the soft, aromatic cinnamon-honey swirl bread that matches the look and texture in your photo. Enjoy it warm!