Public Recipe
Henry's Perfect Cinnamon Swirl Bread
Shared on 8/9/2025
Flour in the filling binds moisture and prevents gaps; slightly tacky dough seals better; maintain rolling tension and allow full cooling before slicing.
Prep Time
30 min active, ~3 hrs rising
Bake Time
35–40 minutes
Difficulty
intermediate
Yield
1 loaf (12 slices)
yeast bread
enriched
Ingredients
- For the Enriched Dough:
- Bread flour — 500g (4 cups)
- Whole milk, warmed — 240g (1 cup)
- Active dry yeast — 7g (2¼ tsp)
- Granulated sugar — 50g (¼ cup)
- Unsalted butter, softened — 60g (4 Tbsp)
- Large egg — 1
- Salt — 8g (1½ tsp)
- Vanilla extract — 5g (1 tsp)
- For the Cinnamon Filling (anti‑separation):
- Light brown sugar, packed — 100g (½ cup)
- Ground cinnamon — 15g (2 Tbsp)
- All‑purpose flour — 15g (2 Tbsp)
- Unsalted butter, melted — 30g (2 Tbsp)
- Vanilla extract — 2g (½ tsp)
- Pinch of salt — 1g (pinch)
- For the Egg Wash:
- Large egg — 1
- Heavy cream or milk — 15g (1 Tbsp)
Instructions
1
Activate yeast: Warm milk to 105–110°F (40–43°C). Mix with yeast and 1 Tbsp sugar; rest 5–10 min until foamy.
2
Make dough: In mixer, combine flour, remaining sugar, and salt. Add yeast mixture, softened butter, egg, and vanilla. Knead 8–10 min to a smooth, elastic dough (slightly tacky); windowpane test.
3
First rise: Place in greased bowl, cover, and let rise 1–1.5 hours until doubled.
4
Prepare filling: Whisk brown sugar, cinnamon, flour, and salt. Stir in melted butter and vanilla to form a spreadable paste.
5
Roll and fill: Roll dough to 12×18 in rectangle. Spread filling evenly, leaving a 1‑inch clean border on the far long edge; brush border lightly with water.
6
Roll with tension: Starting from the near long edge, roll tightly but gently, maintaining even pressure. Pinch seam to seal; place seam‑side down.
7
Pan shape: Transfer to a greased 9×5‑inch loaf pan; tuck ends under neatly.
8
Second rise: Cover and proof 45–60 min until loaf crowns rim; poke test springs back slowly.
9
Glaze and bake: Preheat oven to 350°F (175°C). Brush with egg wash; bake 35–40 min until deep golden and 190°F (88°C) internal.
10
Cool completely: Cool 10 min in pan, then on a wire rack until fully cool before slicing to keep the swirl intact.
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- 9×5‑inch loaf pan
- Rolling pin
- Bench scraper
- Kitchen scale
- Clean kitchen towels
- Pastry brush
Baker's Notes
Flour in the filling binds moisture and prevents gaps; slightly tacky dough seals better; maintain rolling tension and allow full cooling before slicing.
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