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A closeup of two slices of cinnamon swirl bread topped with a pat of butter on a white plate with a butter knife placed on a white table cloth next to a beige linen.
5 from 1 vote

Cinnamon Swirl Bread with Streusel

Yield: 12 slices
Prep Time: 50 minutes
Cook Time: 40 minutes
Rising Time: 3 hours
Total Time: 4 hours 30 minutes
A delicious and simple recipe for homemade cinnamon swirl bread! This bread has a delicate crumb, buttery cinnamon-sugar filling, and streusel topping for a breakfast or snack that goes perfectly with a cup of coffee.


Yeast Dough

  • 2 1/4 tsp active dry yeast (one packet)
  • 3/4 c whole milk, warm (110-115°F)
  • 1/4 c sugar, divided
  • 2 tsp vanilla extract
  • 1 egg, room temperature
  • 1/3 c unsalted butter, very softened
  • 1 tsp Kosher salt
  • 3-4 c all purpose flour, plus more for dusting

Cinnamon Sugar Filling

  • 2 Tbs unsalted butter, very softened
  • 3 Tbs brown sugar
  • 1 1/2 Tbs cinnamon
  • Pinch of Kosher salt


  • 1 egg, whisked with 1 Tbs. water
  • 1/4 c flour
  • 2 Tbs sugar
  • 1/4 tsp cinnamon
  • Pinch of Kosher salt
  • 2 Tbs unsalted butter, melted


Yeast Dough

  • In the bowl of a stand mixer, whisk the yeast, warmed whole milk, and 1 teaspoon of sugar. Let it sit for 5-10 minutes, until the mixture is frothy.
  • Next, add the remaining sugar, vanilla extract, the egg, and the unsalted butter in chunks. You will see streaks of egg and clumps of butter, but that's ok! Add the salt and 3 cups of flour, mixing over medium-low speed until the dough starts to come together. Add more flour 1/4 cup at a time until the dough forms into a soft, shaggy ball and is just slightly tacky. Don't add too much flour!
  • Knead the dough over medium-low speed until the dough is smooth and holds its shape, about 4-6 minutes. Smooth the dough into a ball and place it in a greased bowl. Cover the bowl with a linen, and place it in a warm spot to rise until doubled, about 1-2 hours.

Cinnamon-Sugar Filling & Assembling

  • Grease a 9x5-inch loaf pan and set aside. Then, stir together the cinnamon and brown sugar until smooth. Set aside.
  • Punch down the risen dough to release the air. On a lightly floured surface, roll out the dough into a 9x18-inch rectangle. Spread the very soft butter over the dough, leaving about a 1-inch gap on all sides. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  • Starting with the narrow (9-inch) side of the dough facing you, tightly roll up the dough into a loaf. Pinch the ends to seal, and place the loaf seam-side down into your greased pan.
  • Cover the loaf pan with a linen, and let it rise in a warm spot until the dough is puffy and creates a dome-shape over the pan, about one hour.

Streusel & Baking

  • Preheat the oven to 350°F. In a small bowl, whisk the egg with 1 Tablespoon of water and set aside.
  • Then, in another small bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and mix until clumps form. Set aside.
  • Brush the loaf with the egg wash and sprinkle with the streusel. Form the streusel into large chunks, or break it up with your fingers for finer crumbs. (You may have some leftover).
  • Bake the bread for 35-40 minutes, until the loaf is golden-brown and makes a hollow sound when you give it a tap. Let the bread cool for about 20 minutes in the pan. Then, gently remove the loaf from the pan and let it cool completely on a wire rack.
  • Slice the bread and serve it with plenty of butter! Store the leftovers covered in the loaf pan for up to 3 days. Or, wrap it well, place it in an airtight container, and freeze the bread for up to 2 months.


I let the dough rise in the same bowl I mix it in. When I take the kneaded dough out to shape, I just give the bowl a quick grease, and add the shaped dough back to the bowl!
To create the perfect dough-rising environment, preheat your oven to the lowest setting, and let the oven heat for 2-3 minutes. Then, turn off the oven. Place your covered dough in the oven, and place a pan of boiling water below the bowl to create a moist environment. Works every time!
A make-ahead option:
If you want to bake the cinnamon swirl bread the next morning, assemble the bread right up until the second rise. Then, for the second rise, cover it with plastic wrap, and let it slow-rise in the fridge overnight, about 8-10 hours, but no more than 12. When you want to bake the bread, let it sit in a warm spot covered with a linen for about an hour (until it gets puffy). Brush with the egg wash, sprinkle with streusel, and bake as directed. If the dough is still cold in the center, it may take up to 45 minutes to bake.
Cuisine: American
Course: Bread & Dough
Serving: 1slice, Calories: 251kcal, Carbohydrates: 35.8g, Protein: 4.9g, Fat: 9.9g, Saturated Fat: 5.9g, Cholesterol: 38mg, Sodium: 268mg, Potassium: 88mg, Fiber: 1.5g, Sugar: 9.2g, Calcium: 38mg, Iron: 2mg
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