Cinnamon Bread Recipe

I just made Cinnamon Swirl Bread that turns Sunday brunch into something people actually fight over, so keep scrolling.

I adore when I slice into Cinnamon Bread and the swirl of cinnamon and brown sugar laughs at the idea of dry holiday pastries. I’m obsessed with the gooey ribbon in this Cinnamon Swirl Bread and how it makes morning coffee feel like a celebration.

I love that the crumb stays moist, thanks to the sour cream and a bit of unsalted butter I’m not ashamed to admit I use. But mostly I want the sticky edges, the melting sugar gloss, the warm smell that sneaks out while I’m not even trying.

Yes. I crave another slice daily every Christmas.

Ingredients

• Flour: the loaf’s backbone, gives structure and that tender crumb you’ll love.
• Baking powder: makes it rise and stay light, so it’s not dense.
• Baking soda: helps browning and lift, keeps the crumb soft.
• Salt: balances sweetness and wakes up the cinnamon notes.
• Butter: adds richness and buttery mouthfeel, makes it feel homemade.
• Sugar: sweetens and helps the crust caramelize into little crunchy bits.
• Eggs: bind everything and give a fluffy, cake-like texture.
• Vanilla: rounds flavors, smells warm and cozy in every bite.
• Sour cream: keeps the loaf moist and tangy, tenderizes the crumb.
• Milk: thins the batter so it pours and bakes evenly.
• Brown sugar swirl: sticky, caramel-y pockets that you’ll hunt for.
• Cinnamon: warm spice punch, the whole loaf smells like fall.
• Melted butter swirl: makes the filling glossy and extra rich.
• Powdered sugar glaze: adds sweet shine and soft, sugary finish.
• Milk for glaze: thins the glaze so it drips prettily.
• Vanilla in glaze: makes the glaze taste homemade, not medicinal.
• Sanding sugar: optional sparkle and crunch on top, pretty and simple.

Ingredient Quantities

• 1 1/2 cups (190 g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick, 113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120 g) sour cream (or plain yogurt)
• 1/4 cup milk, more if batter seems thick
• For the cinnamon swirl: 1/3 cup packed brown sugar
• For the cinnamon swirl: 1 tablespoon ground cinnamon
• For the cinnamon swirl: 2 tablespoons unsalted butter, melted
• Optional glaze: 1 cup (120 g) powdered sugar
• Optional glaze: 1 to 2 tablespoons milk or cream
• Optional glaze: 1/2 teaspoon vanilla extract
• Optional finishing: coarse sugar or sanding sugar for sprinkling

How to Make this

1. Preheat oven to 350F (175C). Grease and flour a 9×5 inch loaf pan or line it with parchment and set aside.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl.

3. In a large bowl, cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and a bit fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

4. Mix in 1/2 cup (120 g) sour cream (or plain yogurt) and 1/4 cup milk. If the batter looks too thick for spreading, add up to 1 or 2 tablespoons more milk until it’s spoonable but not runny.

5. Fold the dry ingredients into the wet just until combined. Do not overmix or the bread will get dense.

6. Make the cinnamon swirl by stirring together 1/3 cup packed brown sugar, 1 tablespoon ground cinnamon and 2 tablespoons melted unsalted butter until crumbly and spreadable.

7. Spoon about half of the batter into the prepared pan, smoothing it into an even layer. Sprinkle half of the cinnamon mixture over the batter, then dollop the remaining batter on top. Sprinkle the rest of the cinnamon sugar and use a knife or skewer to gently swirl through the batter to create ribbons of cinnamon.

8. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top browns too fast, tent with foil for the last 10 to 15 minutes.

9. Cool the loaf in the pan for 10 to 15 minutes, then remove to a wire rack to cool further while you make the optional glaze. To make glaze, whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth. Add more milk or sugar to reach a drizzleable consistency.

10. Drizzle glaze over the cooled bread and sprinkle with coarse or sanding sugar if you like. Let the glaze set a few minutes, then slice and serve. Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.

Equipment Needed

1. 9×5 inch loaf pan (or parchment-lined pan), plus foil if top browns too fast
2. Large mixing bowl and a medium bowl (one for batter, one for dry ingredients)
3. Electric mixer or a sturdy whisk and a wooden spoon — either works for creaming and mixing
4. Measuring cups and spoons and a kitchen scale if you like to be precise
5. Rubber spatula for scraping and folding the batter
6. Small bowl and fork or spoon for the cinnamon swirl
7. Sharp knife or skewer for swirling, plus a toothpick to test doneness
8. Wire cooling rack and an oven mitt or two for safe handling
9. Small bowl and whisk or fork for the optional glaze, and a spoon for drizzling

FAQ

Cinnamon Bread Recipe Substitutions and Variations

• All purpose flour: use 1 1/2 cups whole wheat pastry flour for nuttier flavor, or 1 1/4 cups cake flour plus 1/4 cup AP to keep it tender.
• Unsalted butter: swap with equal amount of softened coconut oil or 1/2 cup (113 g) vegetable shortening if you need dairy free, though texture will change a bit.
• Sour cream (or plain yogurt): replace with equal parts Greek yogurt or sour milk made by adding 1/2 tablespoon vinegar to 1/2 cup milk, let sit 5 minutes.
• Brown sugar in the swirl: use coconut sugar or 1/3 cup packed granulated sugar mixed with 1 teaspoon molasses for the same depth of flavor.

Pro Tips

1) Let the butter and eggs actually come to room temp. If the butter is too cold you wont get that light, airy batter and if the eggs are cold the batter can look curdled. A few minutes on the counter fixes most problems.

2) Don’t dump the cinnamon mix in one spot. Sprinkle it in thin layers and swirl gently. If you over-swirl you end up with one big brown streak instead of nice ribbons, and if you swirl too little it just sits on top and burns.

3) Watch the batter thickness. It should be spoonable not runny. If it seems too thick add milk a teaspoon at a time until it spreads easily. Too much milk makes the loaf dense and gummy though, so be careful.

4) Check for doneness the old fashioned way, not just by time. Stick a toothpick in the center, if it comes out with a few moist crumbs it’s done. If the top is browning too fast, loosely tent with foil for the last 10 minutes so the inside can finish without burning the crust.