Inspired by the cozy charm of Jacksonville’s beloved Cinnamon Quilt Shop, this recipe captures the warmth of a Southern kitchen in a single, beautiful loaf. It’s a moist, tender cinnamon swirl bread that fills your home with the comforting aroma of butter, sugar, and spice. This recipe is designed to be forgiving and foolproof, yielding a bakery-quality loaf that’s perfect for breakfast, brunch, or an afternoon snack with coffee.
Ingredients
- For the dough: 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 ml) water, warmed to 110°F (43°C)
- 2 tbsp (28 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- For the cinnamon filling: 1/2 cup (100 g) granulated sugar
- 1 1/2 tbsp ground cinnamon
- 2 tbsp (28 g) unsalted butter, melted
- For the glaze (optional): 1/2 cup (60 g) powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl or the bowl of a stand mixer, whisk together 2 cups (250 g) of the flour, the sugar, yeast, and salt. Add the warm milk, warm water, melted butter, and egg. Beat on medium speed for 2 minutes, or until smooth and well combined.
- Gradually add the remaining 1 1/2 cups (190 g) of flour, 1/2 cup at a time, until a soft dough forms. The dough should pull away from the sides of the bowl but still be slightly sticky. If using a stand mixer, switch to the dough hook and knead for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough. On a lightly floured surface, roll it into a rectangle about 12 x 18 inches (30 x 45 cm). Brush the surface with the 2 tablespoons of melted butter for the filling.
- In a small bowl, combine the 1/2 cup sugar and cinnamon. Sprinkle evenly over the buttered dough, leaving a 1/2-inch border on one long edge.
- Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Place the log seam-side down in a greased 9×5-inch (23×13 cm) loaf pan. Cover loosely and let rise again for 30-45 minutes, until puffy and nearly doubled.
- While the dough rises, preheat your oven to 350°F (175°C).
- Bake the loaf for 40-45 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) (if you have an instant-read thermometer, you can check the center of the loaf). If the top browns too quickly, tent loosely with foil during the last 10 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla. Add more milk, a teaspoon at a time, until it reaches a drizzling consistency. Drizzle over the cooled loaf.
Tips
- Check your yeast: If your yeast doesn’t foam when mixed with the warm liquid, it’s dead. Start over with fresh yeast, or your bread won’t rise.
- Don’t over-knead: The dough is ready when it’s smooth and springs back when you poke it. Over-kneading will make the bread tough.
- Seal the roll well: Pinch the seam firmly to prevent the cinnamon filling from leaking out during baking.
- Substitutions: You can use bread flour for a chewier texture, or substitute the whole milk with almond or oat milk (though the bread will be slightly less rich). For a dairy-free version, use vegan butter.
Serving Suggestions
Serve this cinnamon swirl bread slightly warm or at room temperature. It’s delicious on its own, or toasted and spread with butter or cream cheese. For a special breakfast, make French toast with thick slices. It also makes a wonderful gift for neighbors or friends.
Variations
- Add raisins or nuts: Sprinkle 1/2 cup of raisins or chopped pecans over the cinnamon filling before rolling.
- Make it a sticky bun: Instead of a loaf, cut the rolled log into 12 slices and place them in a greased 9×13-inch (23×33 cm) baking dish with a layer of caramel sauce at the bottom. Bake for 25-30 minutes.
- Add a touch of orange: Add 1 teaspoon of orange zest to the dough for a bright, citrusy note.
Storage and Reheating
Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. To freeze, wrap the cooled loaf tightly in plastic wrap and then in foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, slice and toast, or warm individual slices in the microwave for 10-15 seconds. For a whole loaf, warm it in a 300°F (150°C) oven for 10 minutes.
Frequently Asked Questions
Can I make this bread in a bread machine? Yes, you can use the dough cycle on your bread machine to mix and knead the dough. Then, proceed with step 4 (rolling, filling, and shaping) and bake in your oven.
Why is my bread dense and heavy? This usually happens if the dough wasn’t kneaded enough, if the yeast was old, or if the dough didn’t rise long enough. Make sure your yeast is fresh and give the dough enough time to double in size during the first rise.
Can I use instant yeast instead of active dry? Yes, you can use instant yeast (also called rapid-rise or bread machine yeast). You don’t need to dissolve it in liquid first; just mix it in with the dry ingredients. You may also need slightly less rising time.
How do I get a perfect swirl? A tight, even roll is the key. After rolling, gently squeeze the log to ensure it’s uniform in thickness. Also, make sure to roll from the long edge to get more swirls in each slice.
Can I add a cream cheese filling? Absolutely! Beat 4 oz (113 g) of softened cream cheese with 1/4 cup (50 g) of sugar and 1 egg yolk. Spread this over the dough before adding the cinnamon sugar. Bake as directed, but note that the bread may need a few extra minutes in the oven.
My bread is browning too fast. What should I do? If the top is getting too dark while the center is still baking, tent the loaf loosely with aluminum foil for the last 10-15 minutes of baking. This will prevent over-browning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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