cinnamon swirl bread

This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

Cinnamon Swirl Quick Bread

(100 grams) granulated sugar

cinnamon

(250 grams) all-purpose flour (spoon & leveled)

teaspoon baking soda

teaspoon salt

1 large egg,

(150 grams) granulated sugar

milliliters) vegetable oil

(80 grams) sour cream

(160 milliliters) whole milk,

vanilla extract

vanilla icing

Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.

Cinnamon Swirl

Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.

Bread

Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.

Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It&#8217;s a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.

Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.

Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Hi Sally, I don’t have sour cream if I use the buttermilk I can have it measured in 1cup? Thanks a lot

I am excited to try this recipe.  Could you use slices of this quick bread to make cinnamon french toast or this quick bread too much like a cake?   Thanks!

Followed directions exactly (used Greek yogurt because that is what I had). Was really great. Thank you for the recipe!

https://www.youtube.com/watch?v=4k9XKfDOa4E

Learn how to make moist and soft cinnamon swirl quick bread with a thick ribbon of cinnamon sugar swirled inside. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!

Get the full recipe: https://sallysbakingaddiction.com/cinnamon-swirl-quick-bread/

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Cinnamon Swirl Quick Bread  | Sally's Baking Addiction

This cinnamon swirl bread is light and fluffy in the middle with a crusty cinnamon-sugar exterior that&#x27;s reminiscent of a streusel topping.

Cinnamon-Sugar Crust Cinnamon Swirl Bread

sugar

unsalted butter, melted

light brown sugar, packed

buttermilk

all-purpose flour

nutmeg

baking soda

salt,

Preheat oven to 350F. Spray a 9-by-5-inch loaf...

Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)

In a small bowl, combine 1/3 cup granulated...

In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.

In a large microwave-safe bowl, melt the butter,...

In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.

Add the flour, nutmeg, baking soda, optional salt,...

Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.

Pour half the batter into prepared pan, smoothing...

Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.

Top with remaining half of the batter, smoothing...

Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.

Bake for 45 to 55 minutes (mine took...

Bake for 45 to 55 minutes (mine took 50), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.

Invert bread over the sink or a paper...

Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely.

I couldn't see myself pouring oil into this beautiful mixture so I used a half cup of butter. Amazing!!

This is such an easy and quick recipe! The room temp ingredients make a difference. I have been testing out recipes to mimic the Starbucks coffee cake and this is perfect!

Wow! Deliciously divine Cinnamon SWIRL  Bread that has this perfect crunchy, chewy,  Cinnamon sugar crust. I absolutely loved the gooey SWIRL.. yummy MMM! This was a hit! I made one for us and 1 for my neighbor who always cooks for my boyfriend and me.  She LOVED it. Thank you! Thank you!

This bread not only tastes amazing but those thick cinnamon swirls make it gorgeous enough to impress any guest! WIth the perfectly golden outside and delicious cinnamon flavor on the inside, you will come back to this again and again!

Cinnamon Swirl Bread

¼ Teaspoon Active Dry Yeast (1 packet)

⅔ Cup warm milk (about 110°)

½ Cup sugar (divided)

Egg (room temperature)

Tbsp Unsalted Butter (softened)

Salt

½-3 Cups All Purpose Flour

Tablespoon Ground Cinnamon

Milk

In the bowl of a mixer whisk the yeast and warm milk together and let the yeast dissolve. Add ¼ cup sugar, the egg, butter, salt, and 2 ½ cups of flour. Mix on medium speed until fully combined. If the dough is too sticky, add more flour 1-2 tablespoons at a time until the dough is soft and tacky but not sticky.

Switch from the paddle attachment to the dough hook and knead on medium-low speed for 5-6 minutes, until the dough is smooth. Place in a greased bowl and cover. Set in a warm place and let rise for about 1 hour, until doubled in size.

Punch the dough down and turn it onto a lightly floured surface. Roll out to an 18x9 inch rectangle. In a small bowl mix together the remaining ¼ cup of sugar and cinnamon. Leaving ½ inch edge, sprinkle the cinnamon-sugar mixture over the dough. If the cinnamon sugar is having trouble sticking to the dough, you can very lightly mist the dough with water from a spray bottle. You can also mist the top of the cinnamon sugar to prevent large holes from forming between the layers, but be careful to not mist too much otherwise the cinnamon sugar can leak out.

Starting with the short end, roll the dough up. Make it a tight log by slightly stretching the rolled end towards you as you roll. Pinch the seam together. Place in a greased 9x5 inch pan seam side down. Cover with a kitchen towel and let rise for about 1-1 ½ hours, until doubled in size.

Preheat the oven to 350°. Once doubled in size, mix together the egg and milk for the egg wash. Brush the top of the loaf with the egg wash and then bake for 30-35 minutes, until golden brown. Remove from the pan and cool on a cooling rack.

Sweet and lightly spiced Cinnamon Apple Bread is pure homemade comfort in loaf form. Packed with fresh apples and cinnamon sugar filling, this sweet bread is topped with a vanilla icing!

Apple Cinnamon Bread

brown sugar

unsalted butter (softened)

eggs

baking powder

milk

large apple (peeled and finely chopped (about 1 cup apple bits))

Tablespoons milk

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

In a small bowl,. combine brown sugar and cinnamon together and set aside.

In a large mixing bowl, combine granulated sugar and butter until smooth. Add eggs and vanilla and continue to beat on medium speed until combined.

Add flour and baking powder, then mix in the milk.

Pour half the batter into the prepared pan. Cover with half of the diced apples (press them slightly into the batter).

Sprinkle with half of brown sugar and cinnamon mixture.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.

Pat topping into the batter with the back of a large spoon.

Bake for 50 minutes or until toothpick inserted into the center comes out clean.

Cool in pan 10 minutes before transferring to a cooling rack.

In a small bowl, whisk together the icing ingredients until smooth. Drizzle over cooled bread and allow to set, about 15 minutes. ENJOY.

If you enjoy the classic cinnamon swirl bread, you&#39;re in for a treat with this sourdough cinnamon sugar bread. This version is a game changer—no need for exact swirls, yet it packs more flavor in every slice. It&#39;s the perfect twist on a favorite, making it even better and easier to love.

Sourdough Cinnamon Sugar Bread

water (adjust as needed)

bread flour

sourdough starter (active)

oil (neutral tasting oils work best)

salt

ground cinnamon

light brown sugar

heavy cream (milk

STEP 1. Start by combining your dough ingredients in the bowl of a stand mixer. Let it mix for about 20 minutes. This dough is quite hydrated, so it will be a shaggy dough at the start. It will then turn into a stretchy and sticky dough, which is exactly what we want at this point.

STEP 2. Transfer the mixed dough to an oiled bowl, cover it, and let it rise at room temperature. Use a lid, a plastic wrap, or simply a plastic bag to cover it and prevent it from drying out. This first rise, or bulk fermentation, should take about 4-6 hours. The warmth of your kitchen will play a big part in how quickly it rises.

STEP 3. After the bulk ferment, cool the dough in the fridge for at least 2 hours, or overnight. This step helps develop flavor and makes the dough easier to work with.

STEP 4. Prepare the cinnamon sugar filling by mixing ground cinnamon and light brown sugar in a small bowl. Roll out your dough on a lightly floured surface into a rectangle. Lightly brush the dough with heavy cream (or milk/water). Sprinkle 2/3 of your filling on top, leaving a small border around the edges. Now, fold the dough: bring the short sides towards the middle, overlapping them slightly.Sprinkle the rest of your cinnamon sugar over this folded dough. Next, start at one short end and roll it up tightly, like you&#39;re making a dough log.

Step 5. Place this log seam-side down in your parchment paper lined loaf pan for its second rise. This final proof gives the bread its final shape and size, taking about 2-4 hours at room temperature.

STEP 6. Preheat your oven to 400°F (200°C) to heat up. While that&#39;s happening, grab a cast iron pan or another oven-safe dish and fill it with some water. This is going to sit on the bottom of your oven and create steam while your bread bakes, which helps give the crust a nice texture. Now, take the dough that&#39;s been rising in the loaf pan and make a shallow cut down the center with a sharp knife or a razor blade. This isn&#39;t just for looks; it helps the bread expand evenly while it cooks. Brush the top of the dough with a little more cream, milk, or water—this helps the top get a nice color without burning.Score the loaf, brush it with the remaining cream/milk/water.Then, loosely cover the loaf pan with aluminum foil to keep the moisture in. Carefully place your loaf pan in the oven, and don&#39;t forget to add the pan with water for steam. Bake it at the set temperature of 400°F (200°C) for about 50 minutes.Remove the foil 10 minutes before the bread is done for a golden brown crust.

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