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Simple Cinnamon Swirl Bread (with Buttery Brown Sugar Crust)

This is my go-to white bread recipe, but with a cozy twist. It’s soft, sweet, and filled with a cinnamon swirl—then topped with buttery cinnamon sugar that caramelizes while baking. Perfect for breakfast, snacking, or toasting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 24 Slices (2 loafs)
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups warm water (110–115°F)
  • 1 tbsp active dry yeast
  • 1/3 cup granulated sugar or honey melt the honey
  • 2 tbsp butter melted
  • 1 tbsp salt
  • 1 egg
  • 4-5 1/2 cup bread flour or all-purpose flour I prefer organic bread flour
Cinnamon Swirl (per loaf)
  • 1/4 cup dark brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp soften butter I prefer Kerrygold (salted or unsalted)
Topping (per loaf)
  • 1 tbsp melted butter I prefer Kerrygold (salted or unsalted)
  • 1 tbsp dark brown sugar
  • 1/2 tsp cinnamon

Equipment

  • Stand Mixer or Large Bowl can mix by hand with large bowl
  • Measuring Cups and Spoons or a Food Scale
  • Rolling Pin
  • 2 Loaf Pans 9x5
  • Clean Towel or Plastic Wrap for rising
  • Pastry Brush for butter
  • Sharp Knife for relief cut
  • Oven

Method
 

  1. 1. Proof the yeast In a large bowl or stand mixer, combine warm water, yeast, and a pinch of the sugar. Let it sit for 5–10 minutes until foamy.
  2. 2. Make the dough Add sugar, oil, salt, and egg (if using). Mix well. Add 3 cups flour. Mix. Then add 1/2 cup at a time, until the dough pulls away from the sides and is soft but not sticky. Knead for 5–7 minutes.
  3. 3. Let it rise Grease a medium bowl, add dough and turn so the dough is all coated. Cover the bowl with a clean towel or plastic wrap (I like to oil my plastic wrap too) and let the dough rise in a warm spot for about 1 1/2 hours, or until doubled in size.
    Tip: If your kitchen is chilly, try this: preheat your oven to 170°F, then turn it off. Place your covered dough inside to rise in the gentle warmth. Just don’t forget to take the dough out before turning the oven back on to bake!
  4. 4. Make the cinnamon swirl In a small bowl, mix together the brown sugar, cinnamon, and softened butter.
  5. 5. Shape the loaves Punch down the dough and divide it in half. Roll each piece into a rectangle (about 8x18"). Brush with a little melted butter, then sprinkle the cinnamon sugar mixture evenly over the dough. Fold the dough in 3rds and then roll it up tightly from the short end and place seam-side down in greased loaf pans.
  6. 6. Second rise Cover the pans and let the dough rise again until it crowns the top—about 30–40 minutes.
  7. 7. Add the cinnamon sugar topping Brush the tops of each loaf with melted butter. In a small bowl, mix the brown sugar and cinnamon for the topping and sprinkle it generously over the loaves. Use a sharp knife to make a shallow slash across the top of each loaf (a relief cut to help them expand while baking).
  8. 8. Bake Bake at 350°F for 28–33 minutes, or until golden brown and hollow-sounding when tapped. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.
  9. 9. Cool and enjoy Let cool in the pan for 5–10 minutes, then transfer to a wire rack. Slice warm or toasted with butter, SOOOO good!

Notes

Tip: If your kitchen is chilly, try this: preheat your oven to 170°F, then turn it off. Place your covered dough inside to rise in the gentle warmth. Just don’t forget to take the dough out before turning the oven back on to bake!
Want just plain white sandwich bread?
Skip the cinnamon swirl, topping, and relief cut steps. After the first rise, shape the dough into loaves, place in greased pans, let rise again, and bake as directed. That’s it! You’ll end up with two soft, classic sandwich loaves.