Cinnamon swirl bread. Just the name conjures up images of cozy mornings, warm slices slathered with butter, and that irresistible cinnamon aroma filling the kitchen. But let’s be honest, baking it can be a bit of a gamble. How many times have you eagerly pulled a loaf from the oven, only to be greeted by a dreaded sunken middle? I’ve been there, countless times! But fear not, fellow bakers, because I’ve finally cracked the code. This Cinnamon Swirl Bread recipe guarantees a beautifully risen, perfectly swirled loaf every time. Get ready for a baking triumph!
Why You’ll Love This Cinnamon Swirl Bread
This isn’t just another cinnamon swirl bread recipe; it’s a game-changer! Here’s why you’ll absolutely adore it:
- Perfectly Risen Loaf: Say goodbye to sunken middles! This recipe includes a simple trick to ensure a beautifully domed loaf every single time.
- Incredible Flavor: The combination of sweet dough and a generous cinnamon swirl creates a taste sensation that’s simply irresistible.
- Soft and Tender Texture: Buttermilk adds a touch of tang and creates an incredibly soft and tender crumb.
- Easy to Make: Despite its impressive results, this recipe is surprisingly straightforward and easy to follow.
- Perfect for Any Occasion: Whether it’s a weekend brunch, a holiday gathering, or simply a cozy afternoon treat, this cinnamon swirl bread is always a welcome addition.
Gathering Your Ingredients for Cinnamon Swirl Bread
Before we dive into the baking process, let’s gather our ingredients. The quality of your ingredients truly impacts the final product. We are going for a sweet, cinnamony, comforting flavor profile, so selecting the best versions of these components is key. The base of our bread relies on flour, sugar, and dairy so here’s what you’ll need:
- All-Purpose Flour: 2 3/4 cups of all-purpose flour form the structure of our bread. I typically use unbleached all-purpose flour for its consistent results. Don’t pack the flour when measuring; gently spoon it into your measuring cup and level it off with a knife.
- Granulated Sugar: 1 cup of granulated sugar adds sweetness and helps to tenderize the dough.
- Unsalted Butter: We’ll need 1/2 cup of unsalted butter, softened, for the dough. Make sure the butter is truly softened to room temperature, as this will help it cream together with the sugar properly.
- Large Eggs: 2 large eggs add richness and structure to the bread.
- Buttermilk: 1 cup of buttermilk is the secret ingredient for a super-soft and tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes before using.
- Vanilla Extract: A teaspoon of vanilla extract enhances the overall flavor of the bread. Use pure vanilla extract for the best results.
- Salt: 1 teaspoon of salt balances the sweetness and enhances the other flavors.
- Baking Powder & Baking Soda: 1 teaspoon of baking powder and 1/2 teaspoon of baking soda are our leavening agents, helping the bread to rise beautifully.
Now, for that irresistible cinnamon swirl, we’ll need just a few more ingredients:
- Granulated Sugar: 1/2 cup for that extra touch of sweetness in the swirl.
- Ground Cinnamon: 2 tablespoons of ground cinnamon create that classic cinnamon flavor. Use good-quality cinnamon for the best aroma and taste.
- Unsalted Butter: 1/4 cup of unsalted butter, melted, to bind the cinnamon and sugar together and create a delicious, gooey swirl.
Crafting Your Cinnamon Swirl Bread: Step-by-Step
Alright, let’s get baking! Don’t be intimidated; I’ll guide you through each step to ensure your cinnamon swirl bread turns out perfectly. The key to success lies in following the instructions carefully and paying attention to the details.
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly from the start. While the oven heats, grease and flour a 9×5 inch loaf pan. This prevents the bread from sticking and allows for easy removal after baking. I find that using baking spray with flour works best.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Whisking ensures that these ingredients are evenly distributed, which is essential for a consistent texture.
- Cream Butter and Sugar: In a separate bowl, cream together the sugar and softened butter until light and fluffy. This step is crucial for incorporating air into the batter, which will contribute to a lighter texture. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Then, stir in the buttermilk and vanilla extract. The buttermilk adds a slight tang and creates a super-moist crumb.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough bread. A few streaks of flour are okay at this point.
- Prepare the Cinnamon Swirl: In a small bowl, combine the cinnamon swirl ingredients: sugar, cinnamon, and melted butter. Mix well until everything is evenly combined. The melted butter helps to create a gooey, delicious swirl.
- Layer the Batter and Swirl: Pour half of the batter into the prepared loaf pan, spreading it evenly. Then, sprinkle evenly with half of the cinnamon swirl mixture.
- Repeat Layers: Pour the remaining batter over the cinnamon swirl layer, again spreading it evenly. Sprinkle with the remaining cinnamon swirl mixture.
- The Sinking Secret: Here’s the trick to avoiding a sunken cake! Bake at 350°F (175°C) for 50-60 minutes. However, a quick temperature drop can cause sinking in bread like this. Reduce the oven temperature to 325°F (163°C) during the last 15 minutes of baking. This allows the bread to finish cooking through without the outside browning too quickly and ensures the center sets properly, preventing a sink. A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
- Cool and Enjoy: Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This prevents the bread from breaking apart while it’s still warm and delicate. Once cooled, slice and enjoy!
Tips for Perfect Cinnamon Swirl Bread Every Time
Want to take your cinnamon swirl bread to the next level? Here are a few pro tips to ensure baking success:
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough bread. Mix until just combined, and don’t worry about a few streaks of flour.
- Use Room Temperature Ingredients: Room temperature butter, eggs, and buttermilk will emulsify more easily, creating a smoother batter and a more tender bread.
- Properly Measure Flour: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the recipe.
- Watch the Baking Time: Ovens vary, so keep an eye on the bread during the last 15 minutes of baking. If the top is browning too quickly, tent it loosely with foil.
- Experiment with Fillings: Get creative with your fillings! Try adding chopped nuts, chocolate chips, or dried fruit to the cinnamon swirl mixture.
What to Serve With Cinnamon Swirl Bread
This cinnamon swirl bread is delicious on its own, but it’s even better when paired with the right accompaniments. Consider serving it with a pat of butter, a dollop of cream cheese, or a drizzle of glaze. It’s also fantastic toasted and served with a side of scrambled eggs or a fruit salad for a complete breakfast or brunch. For a delightful dessert, try it warm with a scoop of vanilla ice cream!
Your Cinnamon Swirl Bread Questions Answered (FAQ)
Why did my cinnamon swirl bread sink in the middle?
The most common reason for a sunken cinnamon swirl bread is a temperature shock during baking. That’s why the recipe includes the crucial step of reducing the oven temperature during the last 15 minutes. Other possible causes include overmixing the batter, using old or expired leavening agents, or opening the oven door frequently during baking.
Can I substitute the buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes before using. You can also use plain yogurt thinned with a little milk.
Can I make this recipe gluten-free?
While I haven’t tested this recipe with gluten-free flour, many bakers have had success adapting similar recipes with a high-quality gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, which helps to bind the ingredients together. You might also need to adjust the amount of liquid, as gluten-free flours tend to absorb more moisture. For another bread option that is gluten-free, try our delicious golden cloud bread.
How should I store cinnamon swirl bread?
Store leftover cinnamon swirl bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw completely before serving. The bread also tastes amazing when toasted. If you’re in the mood for another sweet treat, check out our oatmeal raisin cookies.
Enjoy Your Homemade Cinnamon Swirl Bread!
There you have it! A foolproof recipe for cinnamon swirl bread that will impress your friends and family. The warm, comforting aroma and the irresistible flavor will make this a new favorite in your household. Don’t forget to share your baking creations with me – leave a comment below and let me know how yours turned out. Happy baking!
Cinnamon Swirl Bread (Stops Cakes Sinking!)
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- In a separate bowl, cream together sugar and softened butter until light and fluffy.
- Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine cinnamon swirl ingredients: sugar, cinnamon, and melted butter.
- Pour half of the batter into the prepared loaf pan. Sprinkle evenly with half of the cinnamon swirl mixture.
- Pour the remaining batter over the cinnamon swirl layer. Sprinkle with the remaining cinnamon swirl mixture.
- Here’s the trick to avoiding a sunken cake, bake at 350°F (175°C) for 50-60 minutes. A quick temperature drop can cause sinking in bread like this. Reduce the oven temperature to 325°F (163°C) during the last 15 minutes of baking. This allows the bread to finish cooking through without the outside browning too quickly and ensures the center sets properly, preventing a sink.
- Let bread cool in pan for 10 minutes before removing to a wire rack to cool completely.
