Description

This Cinnamon Swirl Bread combines a soft, fluffy bread base with a sweet cinnamon sugar swirl and a creamy vanilla glaze. Perfect for breakfast or a delightful snack, this recipe uses a stand mixer for easy kneading and baking in the oven until golden brown. The luscious vanilla-cream frosting adds the perfect finishing touch to this classic, comforting treat.

Ingredients

Scale

For the Dough

1/2 cup warm water (about 110-115ºF)
3/4 cup 2% milk (about 110-115ºF)
1 packet instant yeast (or active dry yeast)
2 tablespoons salted butter (softened)
2 tablespoons granulated sugar
3 1/3 cups bread flour
1 1/4 teaspoons salt

For the Cinnamon Sugar Filling

3/4 cup powdered sugar
3 tablespoons ground cinnamon
1 teaspoon vanilla extract
1 large egg white (whisked)

For the Vanilla Cream Frosting

1 cup powdered sugar
1 tablespoon salted butter (melted)
1/2 teaspoon vanilla extract
2–4 tablespoons heavy cream

Instructions

Activate Yeast: Pour the warm water and milk into a stand mixer bowl. Sprinkle the yeast on top and let it sit for about 3 minutes until it becomes frothy, indicating the yeast is active.
Mix Dough: Add the softened butter, granulated sugar, bread flour, and salt to the mixing bowl. Use the paddle attachment to combine ingredients, then switch to the dough hook to knead the dough on medium speed for 5-7 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot for 30-45 minutes, or until it has doubled in size.
Roll Out Dough: On a floured surface, roll the dough into a 9″ by 18″ rectangle, matching the length of your loaf pan for even baking and loaf shape.
Prepare Filling and Layer: In a small bowl, mix powdered sugar, cinnamon, and vanilla extract to make the cinnamon sugar mixture. Brush the rolled dough with the whisked egg white, then evenly sprinkle the cinnamon sugar mixture over the dough. Starting at the 9″ edge, tightly roll the dough into a log.
Second Rise: Place the rolled dough seam side down into a greased 9×5-inch loaf pan. Cover and allow it to rise for another 30-40 minutes until puffy and nearly doubled.
Bake: Preheat your oven to 350ºF (175ºC). Bake the bread for 40-45 minutes until golden brown and cooked through. Remove from the oven and let it cool on a wire rack.
Prepare Frosting: While the bread cools, combine powdered sugar, melted butter, vanilla extract, and heavy cream in a small bowl. Whisk until smooth, adding more cream if necessary to reach a drizzleable consistency.
Glaze Bread: Once the bread is mostly cool to the touch, spread or drizzle the vanilla cream frosting over the top. Let the frosting set slightly before slicing and serving.

Notes

Ensure liquids are warm but not hot to properly activate the yeast without killing it.
Rolling the dough tightly is key to achieving a beautiful cinnamon swirl throughout the loaf.
If you don’t have a stand mixer, you can knead the dough by hand for 10-12 minutes until smooth.
Allow the bread to cool sufficiently before glazing to prevent the frosting from melting off.
The frosting consistency can be adjusted by adding more or less heavy cream depending on whether you prefer a thick glaze or a drizzle.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: cinnamon swirl bread, cinnamon bread, breakfast bread, homemade bread, cinnamon sugar bread, sweet bread loaf, vanilla glaze bread