Wake up to the irresistible aroma of this Cinnamon Swirl Pillowy Breakfast Loaf—a soft, enriched bread with ribbons of cinnamon sugar throughout. Crafted with a tender dough enriched with eggs, milk, and butter, this loaf delivers a bakery-style treat right from your own kitchen. Swirled with a fragrant cinnamon filling and finished with a touch of sweet glaze, it’s perfect for sharing at brunch or enjoying with your morning coffee.
Top Tip
For the softest crumb, allow the dough to rise until doubled—don’t rush the proofing!
Ingredients
Enriched Dough
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm milk (110°F/43°C)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, softened
- 1 tsp salt
Cinnamon Swirl Filling
- 1/3 cup light brown sugar, packed
- 2 tbsp granulated sugar
- 1 1/2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Glaze (Optional)
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Steps
- In a small bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together flour, sugar, and salt. Add eggs and softened butter.
- Pour in the yeast mixture. Mix until a shaggy dough forms, then knead by hand or mixer for 8–10 minutes, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.
- Mix together brown sugar, granulated sugar, and cinnamon for the filling.
- Punch down the dough and roll it into a 9×14-inch rectangle on a lightly floured surface. Brush with melted butter, then sprinkle evenly with cinnamon sugar mixture.
- Starting from the short end, tightly roll up the dough into a log. Pinch the seam to seal and place seam-side down in a greased 9×5-inch loaf pan.
- Cover and let rise again for 45–60 minutes, until puffy and just above the rim.
- Preheat oven to 350°F (175°C). Bake loaf for 30–35 minutes, tenting with foil if browning too quickly, until golden and hollow-sounding when tapped.
- Cool loaf in the pan for 10 minutes, then transfer to a rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled loaf before slicing.
Nutrition
- Calories: 295
- Protein: 7g
- Net Carbs: 48g
- Fat: 7g
- Fiber: 2g
Tips
- For extra richness, swap half the milk for heavy cream.
- Add a handful of raisins or chopped pecans over the cinnamon filling before rolling for texture.
- Dough can be prepared the night before; let it rise in the fridge overnight for even more flavor.
FAQs
Can I make this loaf ahead of time?
Yes! You can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before shaping and baking.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How do I store leftovers?
Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to a month.
Can I use instant yeast instead of active dry yeast?
Absolutely. Substitute equal amounts and skip the proofing step—just mix it directly into the flour.