Cinnamon Swirl Bread (Cinnamon Honey Loaf)

This is the classic soft white loaf with a tight cinnamon-sugar spiral, lightly dusted with powdered sugar and finished with a drizzle of honey — exactly as shown in your photo.

Ingredients (1 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
• 1 large egg
• ¼ cup (56 g) unsalted butter, softened
• 3 cups (360–390 g) bread flour or all-purpose flour (plus more as needed)
• 1 tsp salt

Cinnamon Filling

• ⅓ cup (65 g) granulated sugar (or brown sugar for deeper flavor)
• 1½–2 Tbsp ground cinnamon
• 2–3 Tbsp unsalted butter, melted (for brushing)

Finish

• Powdered sugar for dusting
• Honey for drizzling

Instructions

1. Make the dough
   In a large bowl or stand mixer, mix warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy (if using active dry yeast).
   Add remaining sugar, egg, softened butter, flour, and salt. Mix and knead 8–10 minutes until smooth, soft, and elastic. The dough should be slightly tacky but not sticky.
   Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
2. Prepare the filling
   Mix the sugar and cinnamon together. Set aside.
3. 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 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 to seal.
   Place the log seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan.
4. Second rise
   Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan.
5. Bake
   Preheat oven to 350°F (175°C).
   Bake 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.
6. Finish
   Once cool (or still slightly warm), dust generously with powdered sugar and drizzle with honey.

Tips for a perfect swirl

• Roll the dough tightly and seal well so the spiral stays neat when sliced.
• Don’t overfill with butter or the filling can leak.
• For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon sugar.
• The loaf keeps well for 3–4 days airtight at room temperature, or freeze slices.

This produces the soft, swirled cinnamon honey bread exactly like the one in the photo. Enjoy!