Cinnamon Swirl Bread
This Cinnamon Swirl Bread will fill your home with the warm, comforting aroma of cinnamon and sugar. Each bite of this soft, moist bread has a ribbon of cinnamon sugar, making this bakery-quality treat the perfect choice for breakfast or dessert.
If cinnamon sugar is your favorite type of flavor combination, then you are in luck! It’s a family favorite combo so I have more delicious cinnamon recipes for you to try. A few are my Cinnamon Roll Sheet Cake, Homemade Cinnamon Rolls and my Cinnamon Chocolate Chip Coffee Cake. Each is the perfect mouthful of cinnamon sweetness.
Why This Recipe Works
- Delicious cinnamon flavor. This cinnamon swirl bread recipe strikes a perfect balance between the sweet cinnamon swirl and the soft bread, ensuring every slice is perfection!
- Moist cinnamon bread. The addition of sour cream or plain Greek yogurt, along with coconut oil, results in an irresistibly moist and tender bread that stays fresh for longer.
- Crunchy cinnamon crumble topping. A crunchy cinnamon topping adds a delightful contrast in texture and an added punchy sweetness.
- Cinnamon: This is the ultimate cinnamon bread! A cinnamon sugar swirl in the middle and a crunchy cinnamon topping.
- Sugar: The granulated sugar will combine with the cinnamon to make the cinnamon swirl mixture for the middle of the bread. And the crunchy cinnamon topping is made with brown sugar.
- All-Purpose Flour: Be sure to fluff your flour before measuring it.
- Butter: The crunchy cinnamon topping is made with melted butter which sets. This on top of the bread will make a crunchy golden cinnamon topping.
- Milk: Feel free to use whole milk or buttermilk.
- Sour Cream: You can use plain greek yogurt if you’d prefer.
- Coconut Oil: Measure the oil then melt.
- White Chocolate Chips: You’ll partially mix the batter and then add the white chocolate chips. This will help the chips not to sink to the bottom.
- Make the cinnamon sugar mixture. Combine 1/3 cup white sugar and 1 tablespoon ground cinnamon in a small bowl. Set aside.
- Make the crunchy cinnamon topping. Combine 1/2 cup brown sugar, 1 tablespoon flour, 1 tablespoon ground cinnamon and 2 tablespoons melted butter. Mix to combine. Set aside.
- Make the cinnamon swirl bread batter. Combine the wet ingredients (1 cup brown sugar, 2/3 cup milk, 1/2 cup sour cream, 1/3 cup melted coconut oil, 1 large egg, and 2 tsp vanilla extract) in a large bowl. Mix until smooth. Add the dry ingredients (2 cups flour, 1 tsp baking soda, and 1/2 tsp kosher salt). Mix until partially combined. Add 3/4 cup white chocolate chips and fold in.
- Spoon into pan. Preheat oven to 350ºF. Butter a 9×5-inch bread pan or spray with nonstick spray with flour. Spoon half of the cinnamon swirl batter into the bread pan.
- Sprinkle with cinnamon mixture. Sprinkle all but 1 tablespoons of the cinnamon sugar mixture over the batter. Spread the rest of the batter in top and use a butter knife to swirl the batter together. Top with the rest of the cinnamon sugar mixture.
- Add the crunchy cinnamon crumble. Crumble the crunchy cinnamon topping on top of the loaf.
- Bake. Bake the cinnamon swirl bread for 55-65 minutes or until the center is set. Remove and let cool in the pan for 10 minutes. Turn out on a wire rack and cool to room temperature. Slice the homemade cinnamon swirl bread and serve. Enjoy!
Ensure your ingredients are at room temperature for a smoother batter and even baking.
You can use the bowl of a stand mixer or a large bowl and a wooden spoon. Whichever is easiest. If using a stand mixer, combine wet ingredients on medium speed and add dry ingredients on low speed. Scrape down the sides of the bowl to ensure everything is combined well.
I always use cooking spray that contains flour in it. I find I get the best results.
When swirling the batter, don’t overmix; you want a marbled effect, not a complete blend.
For a more polished appearance, finely chop the white chocolate chips or consider using mini chocolate chips.
Make Ahead, Storing, and Freezing
Make Ahead: Prepare the cinnamon swirl bread batter in advance and refrigerate it in an airtight container for up to 24 hours before baking. When ready to bake, simply follow the remaining steps.
Storing: Let the homemade cinnamon bread cool then store in an airtight container or wrapped in plastic wrap at room temperature for up to 2-3 days. For longer storage, keep it in the refrigerator for up to a week.
Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or airtight container. It can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.
Absolutely! You can use milk or dark chocolate chips, nuts, or even raisins for a cinnamon raisin bread.
Overmixing the batter or not using fresh baking soda could lead to sinking in the middle. Follow the mixing instructions precisely.
Yes, you can substitute vegetable oil for coconut oil if needed.
If you notice the topping browning too quickly, tent the bread with foil during the last 15-20 minutes of baking to prevent burning while the center cooks through.
More Cinnamon Recipes
Cinnamon Swirl Bread
- 1/3 cup granulated sugar
- 1 tablespoons ground cinnamon
- 1/2 cup brown sugar - lightly packed
- 1 tablespoon all purpose flour
- 1 tablespoon ground cinnamon -
- 2 tablespoons butter - melted
- 1 cup light brown sugar - packed
- 2/3 cup milk - whole, 2%, or buttermilk,
- 1/2 cup sour cream - or plain greek yogurt
- 1/3 cup coconut oil - melted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup white chocolate chips - I didn’t chop mine, but would suggest it just to make the pieces smaller and less likely to sink to the bottom 😊
- Preheat oven to 350°F. Butter a 9×5” bread pan, or thoroughly spray with nonstick cooking spray (that contains flour). Set aside.
- Make cinnamon sugar mixture: In a small bowl combine the sugar and cinnamon. Set aside.
- Make the crunchy cinnamon topping by mixing the brown sugar, flour, cinnamon, and melted butter together. Set aside.
- Make bread batter: In a large bowl whisk the brown sugar, milk, sour cream (or Greek yogurt), coconut oil, egg, and vanilla extract until smooth. Stir in the flour, baking soda, and kosher salt until partially combined. Then fold in the white chocolate chips.
- Spoon half of the batter into the bread pan. Sprinkle all but 1 tablespoon of the cinnamon sugar over the batter. Add the remaining batter over the cinnamon sugar. Use a butter knife and gently swirl the batter together. Top with the remaining 1 T of cinnamon sugar mixture.
- Crumble the crunchy cinnamon topping over the top of the loaf. Bake for 55 – 65 minutes or until the center is set. Remove from the oven and let cool in the pan for 10 mins then turn out on a wire rack to cool until room temperature. Slice and serve with butter or enjoy plain!