A soft, fluffy yeasted loaf with a beautiful cinnamon-honey swirl running through every slice — just like the photo.
Ingredients (makes 1 standard 9×5-inch loaf)
Dough
- ½ cup (120 ml) warm water (about 110°F / 43°C)
- ½ cup (120 ml) warm whole milk
- 2¼ tsp (7 g) instant or active dry yeast
- ⅓ cup (110 g) honey
- 1 large egg + 1 egg yolk (room temperature)
- 4 Tbsp (56 g) unsalted butter, softened
- 1 tsp salt
- 3½–3¾ cups (420–450 g) bread flour or all-purpose flour
Cinnamon Honey Filling
- 3 Tbsp (42 g) unsalted butter, melted
- ⅓ cup (65–70 g) brown sugar or granulated sugar
- 1½–2 Tbsp ground cinnamon
- 1–2 Tbsp honey (optional, for extra stickiness)
Optional finish
- Extra honey or melted butter for brushing the warm loaf
Instructions
- Activate the yeast
In the bowl of a stand mixer (or large mixing bowl), combine the warm water, warm milk, yeast, and 1 Tbsp of the honey. Let sit 5–10 minutes until foamy. - Make the dough
Add the remaining honey, egg + yolk, softened butter, and salt. Mix to combine.
Add 3½ cups flour and mix on low until a soft dough forms. Knead with the dough hook (or by hand) for 6–8 minutes, adding a little more flour only if needed, until the dough is smooth, soft, and slightly tacky. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Prepare the filling
Mix the melted butter, sugar, cinnamon, and optional honey together. - Shape the swirl
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 8 × 18–20 inches (roughly the width of your loaf pan by a long length).
Spread the cinnamon-honey filling evenly over the dough, leaving a ½-inch border along one long edge.
Starting from the opposite long edge, roll the dough up tightly into a log. Pinch the seam and ends to seal.
Place the log seam-side down in a greased 9×5-inch loaf pan. - Second rise
Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 45–75 minutes.
Preheat the oven to 350°F (175°C) during the last part of the rise. - Bake
Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly. - Finish
Immediately brush the hot loaf with a little extra honey or melted butter for shine and extra flavor.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (this helps the swirl set).
Tips
- For the prettiest swirl, roll the dough tightly and keep the filling about ½ inch away from the edges so it doesn’t leak out.
- The loaf is excellent toasted with butter or turned into French toast.
- Store tightly wrapped at room temperature for 3–4 days, or freeze slices for longer storage.
Enjoy the amazing honey-cinnamon aroma while it bakes! Want any of the earlier ones (Nutella brioche, maple pecan, garlic parmesan, etc.) written out again or adjusted? Just let me know.
