Cinnamon Swirl Loaf

Yield: 8 - 10 slices

This Cinnamon Swirl Loaf Cake is an easy, perfect and delicious snack packed with buttery cinnamon flavors.

Prep Time 30 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 25 minutes

Ingredients

For the loaf

3 cups bread flour (or all purpose flour see notes)
1/2 cup granulated sugar
1 packet instant or active dried yeast
1/2 cup unsalted butter, cold and cut into small cubes
1 cup whole milk
1 teaspoon pure vanilla extract
1 large egg

For the filling

3 tablespoons butter, melted
1/2 packed cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon butter, melted for brushing the top of the loaf

For the topping

1 1/2 cups powdered sugar
2 teaspoons pure vanilla extract
1-2 tablespoons water

Instructions

Sift the flour into the bowl of a stand mixer, then add the sugar and yeast and mix well with a whisk or wooden spoon. Add the cubed butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
Heat the milk until it is warm, then add it to the dry ingredients in the mixing bowl along with the vanilla extract and egg.
Attach the mixing bowl to a stand mixer fitted with the paddle attachment. Turn the speed to low and mix for 7 minutes. The dough will turn from sticky to soft and should not feel sticky at the end of the mixing period.
Grease another bowl with a bit of oil, then put the dough into it, turning it in the oil in the bowl so it doesn’t dry out. Add cling wrap to the bowl and rest until the dough has doubled in size. This will take 1-2 hours, depending on how warm your kitchen is. See notes on how to test the dough for readiness.
When the dough has doubled in size, dust a work surface with flour and turn the dough out onto it. Roll the dough into a rectangle of approximately 16” x 9”.
Line a 2lb loaf pan with baking parchment. You will grease it later with some leftover butter from the filling.
Melt the butter for the filling, then use a pastry brush to brush it over the top of the dough. You will find that once you’ve brushed over the entire surface, you will still have some melted butter left over. Use this to grease the inside of the loaf pan.
Mix the brown sugar and cinnamon thoroughly, then sprinkle it over the top of the dough. Use a spoon to press the sugar filling into the dough.
Roll the dough into a tight sausage shape with the shortest side facing you. Cut through the middle of the rolled-up dough, so you have two sections. Twist the two sections together into a two-strand braid.
Carefully place the braid into the prepared loaf pan. Cling wrap the pan and set it aside for 30 minutes. After 20 minutes, preheat the oven to 350 degrees F.
After 30 minutes, the dough in the loaf pan will have puffed up. Brush the top of the dough with 1 tbsp melted butter, then put the pan in the center of the oven for about 45 -60 minutes. If you tap the top of the loaf, it will sound hollow when properly baked. See notes below regarding baking time.
Take the loaf pan out of the oven and leave it to cool for 10 minutes in the pan. Remove from the pan and transfer to a wire cooling rack while you make the topping.
Add the powdered sugar, vanilla, and 1 tablespoon of water to a mixing bowl. Mix until thoroughly combined. If it’s not runny enough, you can go ahead and add another tbsp of water until it reaches a pourable consistency.
Drizzle the topping over the warm Cinnamon Swirl Loaf.

Notes

If you can find bread flour to make this recipe, the results will be better. Strong white bread flour has a higher protein content which means the finished loaf will be softer and more bread-like. You can substitute with all-purpose flour but this will result in a loaf that has more of a cake-like crumb.
The milk should not be so hot that you can’t comfortably put your finger into it. Think warm bath water and not scorching! If the milk is too hot, it will kill the yeast.
• You do not have to use a stand mixer to knead the dough. You can do this by hand but it will take longer than the 7 minutes it takes in the mixer. Knead until the dough is no longer sticky. It will be springy and soft when properly kneaded.
• If the dough is still sticky after the kneading time, you can add flour a tablespoon at a time until it’s no longer sticky. Always test the dough with a clean and dry finger.
• The rising time will vary depending on the temperature. A good way to tell if the dough has doubled is to mark the side of the bowl with a pen when you first put the dough into it. Use the mark as a guide to tell you if the dough has doubled. You can also test the dough by gently pressing a clean, dry finger into it. If the indentation slowly rises back, the dough is ready. If the indentation quickly rises back, it’s underprovided and needs a little more time. If the indentation stays, this means the dough has over proved. It’s always best to bake with dough that is under rather than over proved.
• You can make the dough ahead of time, and instead of leaving it to rise at room temperature, you can put it into the refrigerator. The cold temperature will ‘put the dough to sleep.’ It will take approximately 12 hours to double in size if you use this method.
• When it’s time to fill the dough, make sure you press the filling in really well and roll it into a tight sausage. When you cut the dough into two sections, you might feel that the filling is escaping and unmanageable! Just braid the dough as neatly as you can and try not to worry about its appearance at this stage. It will turn out beautifully, I promise!
• The baking time is around 45 minutes; I recommend that you check on the loaf after 30 minutes - if it’s already looking brown, add a layer of tin foil to the top of the pan for the remainder of the baking time. Don’t take the loaf out of the oven before 45 minutes (even if it’s golden brown) because it won’t be properly baked in the center. If you tap the top of the loaf, it will sound hollow when it’s properly baked.
• Storage: wrap tightly in tin foil and store at room temperature. As with most baked goods, Cinnamon Swirl Loaf is best eaten when it’s baked. However, it will last for 2 days. To enjoy any leftovers, it’s best to heat up slices for 30 seconds in the microwave before eating.