Cinnamon Bread Recipe

I’m sharing my Cinnamon Swirl Bread recipe with a secret cinnamon butter swirl that keeps the loaf moist and reveals a beautiful spiral in every slice.

I never meant to reinvent holiday brunch, but this Cinnamon Swirl Bread keeps pulling me back. It’s a quick loaf that smells like something way more complicated, and the little ribbon of cinnamon butter surprises every time.

I use all purpose flour and a bit of sour cream to get the crumb just right, so it stays moist even if you over-slice it (guilty). I tested it on picky friends and they asked for the recipe, then kept stealing slices, so yeah it’s dangerous.

If you like simple things that feel special, try this and see what I mean.

Ingredients

• All purpose flour: Gives structure and bulk, mostly carbs, little protein, can be refined not whole grain.
• Granulated sugar: Pure sweetener, simple carbs, no fibre, boosts browning and sweetness in every bite.
• Light brown sugar: Adds molasses notes and moisture, more complex sweet, small mineral trace may remain.
• Unsalted butter: Rich fat for tenderness and flavor, adds crisp crust and silky mouthfeel, calories though.
• Eggs: Bind ingredients, add protein and lift, helps color and moisture, not a ton protein.
• Sour cream or Greek yogurt: Adds tang, moistness and slight protein, keeps crumb tender, makes loaf richer.
• Cinnamon: Warm spice, little nutrients, mainly aroma and flavor, makes it taste cozy and sweet.
• Baking powder and soda: Leaveners creating rise and airy crumb, react with acids to help puff.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (for the batter)
• 2 large eggs room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1 cup (240 g) sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 1/3 cup (70 g) packed light brown sugar (for the cinnamon swirl)
• 2 tbsp ground cinnamon (for the cinnamon swirl)
• 2 tbsp unsalted butter, softened (for the cinnamon swirl)

How to Make this

1. Preheat oven to 350 F (175 C) and grease and line a 9 by 5 inch loaf pan with parchment, leaving an overhang so it’s easy to lift out later.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon for the batter; sifting the flour helps if you want an extra tender crumb but it’s not required.

3. In another bowl beat 2 large room temperature eggs lightly, then add 1/2 cup melted and cooled unsalted butter, 1 cup sour cream or plain Greek yogurt, and 1 teaspoon vanilla extract; mix until smooth and mostly uniform.

4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, don’t over mix it, a few small streaks of flour are ok.

5. Make the cinnamon swirl by mixing 1/3 cup packed light brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons softened unsalted butter until it forms a moist crumbly paste; if the butter is too hard zap it 5 to 8 seconds in the microwave then stir.

6. Spoon about half the batter into the prepared pan and spread it gently into an even layer, then scatter half the cinnamon swirl mixture over the batter in dollops.

7. Drop the remaining batter on top, spread lightly, then spoon the rest of the cinnamon mixture on top and use a knife to swirl through the loaf a few times to make ribbons, don’t overdo the swirling or it will mix in completely.

8. Bake in the center of the oven for about 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but not raw batter; if the top browns too fast tent loosely with foil after 35 minutes.

9. Cool the loaf in the pan on a rack for 10 to 15 minutes, then lift out using the parchment and let cool another 20 minutes before slicing so the swirl sets, it slices cleaner when it’s not piping hot.

Equipment Needed

1. 9 by 5 inch loaf pan, greased and lined with parchment (leave an overhang to lift it out)
2. Large mixing bowl and a medium mixing bowl
3. Whisk (for dry ingredients and to beat the eggs) or a fork if you prefer
4. Rubber spatula for folding and spreading the batter
5. Measuring cups and spoons (and a kitchen scale if you want extra accuracy)
6. Small bowl and spoon for mixing the cinnamon swirl
7. Microwave safe small bowl or ramekin for softening butter if needed
8. Butter knife or skewer to create the cinnamon ribbons
9. Toothpick or cake tester and a wire cooling rack

FAQ

Cinnamon Bread Recipe Substitutions and Variations

• Flour: Use a cup for cup gluten free all purpose flour blend (one that already has xanthan gum) in place of the 2 cups (250 g) flour. The loaf might be a little more crumbly, but it bakes the same.
• Granulated sugar: Swap 3/4 cup (150 g) granulated sugar for 1:1 coconut sugar or 1:1 light brown sugar if you want a deeper, caramel note. Texture and sweetness will be nearly identical.
• Sour cream or Greek yogurt: Replace the 1 cup (240 g) with 1 cup buttermilk, or 1 cup milk plus 1 tablespoon lemon juice or vinegar (let sit 5 minutes). Keeps the tang and moisture similar.
• Unsalted butter (melted): Use a neutral oil like vegetable or canola, about 1:1 by volume (roughly 1/2 cup or 120 ml) instead of 1/2 cup (115 g) butter. The bread stays moist but has a slightly different mouthfeel.

Pro Tips

1. Weigh the flour if you can. Cup measurements vary a lot and even a bit too much flour will make the loaf dense and dry.

2. Bring the eggs and sour cream or yogurt to room temperature, and let the melted butter cool a little before adding it, it helps everything emulsify and stops the batter from getting greasy or lumpy.

3. Make the cinnamon filling a bit firmer so it stays as ribbons instead of melting into the batter: chill the cinnamon mix for five to ten minutes before dolloping it on, and swirl with just the tip of a knife a few times, not a lot.

4. Learn your oven and watch the top near the end of baking, tent with foil if it’s getting too dark. Also let the loaf rest in the pan briefly and then on a rack until mostly cooled before slicing so the swirl sets and you get cleaner slices.