Quick Cinnamon Swirl Loaf

Ingredients

• 406 g (3 1/4 cups)plain flour
• 50 g (1/4 cup)granulated sugar
• 57 g (1/4 cup), softened and cubedbutter
• 2.5 g (1/2 teaspoon); use 3.75 g (3/4 teaspoon) if using unsalted buttersalt
• 9 g (1 tablespoon)quick-rise yeast
• 180 ml (3/4 cup)milk, whole or 2%
• 2 large, at room temperature and lightly beateneggs
• 37 g (1/4 cup), optionalraisins
• 100 g (1/2 cup), lightly packedlight brown sugar
• 55 g (1/2 cup), choppedpecans
• 1/2–1 tablespoonground cinnamon
• 57 g (1/4 cup), softenedbutter
• 1 large, at room temperatureegg yolk
• 15 ml (1 tablespoon)milk

Instructions

1. 1

   Soak the raisins

   If using raisins, soak them in boiling water, rum or orange juice for about 15 minutes. Drain, gently pat dry with kitchen paper and set aside.

2. 2

   Mix the dough

   In a food processor or stand mixer, whisk together the flour, salt, granulated sugar and yeast. Add the cubed butter and mix for 30 seconds, then add the eggs and milk alternately and mix until a dough forms. Put the dough in a greased bowl, cover and leave for 10 minutes.

3. 3

   Make the filling

   In a small bowl, combine the brown sugar, pecans, raisins if using, and cinnamon.

4. 4

   Shape the loaf

   Roll the dough into a 30 x 23 cm (12 x 9 inch) rectangle. Spread it with the softened butter, leaving a 1.3 cm (1/2 inch) border, then scatter the sugar mixture over the butter. Roll up from a long side and pinch the ends to seal. Set it on a baking sheet lined with parchment paper, cover with a clean tea towel and leave to rise for 1 hour in a warm, draught-free place.

5. 5

   Heat the oven

   Preheat the oven to 190°C (375°F).

6. 6

   Bake the loaf

   Brush the loaf with the glaze and bake for 15 minutes. Cover it with foil and bake for a further 15–20 minutes, or until done; the internal temperature should reach 88°C (190°F). Transfer it straight to a wire rack to cool before serving. Dust with icing sugar before slicing if desired.

7. 7

   Prepare the glaze

   In a small bowl, beat together the egg yolk and 15 ml (1 tablespoon) milk.

What is cinnamon swirl loaf?

This American-style loaf is a sweet yeast bread with a cinnamon and brown sugar filling rolled through its centre. Its enriched dough includes milk, eggs and butter, giving it a tender, fluffy texture.

Here, chopped pecans add crunch, while optional raisins bring a little chewy sweetness. The rolled shape distributes the filling through the loaf and makes each slice easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 4g protein, 29g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes much of the fat; the eggs, milk, pecans and yeast add some protein. Pair a slice with fruit or yoghurt for a more balanced plate.

Building the dough

Flour and yeast: Mix these with the sugar and salt before adding the butter, eggs and milk. Alternating the eggs and milk helps bring the ingredients together into a dough.

Resting: The dough gets a brief 10-minute rest before shaping, then a longer rise after it has been filled and rolled. Keep it covered during both rests.

Getting the swirl right

Butter layer: Spread the softened butter over the rolled-out dough, leaving a narrow border so the filling does not reach the very edge.

Rolling: Roll from the long side to create a long loaf with layers through it. Pinch the ends closed to help keep the filling inside as it rises and bakes.

Choosing the filling

Cinnamon: Use 1/2 tablespoon for a gentler spice flavour or up to 1 tablespoon for a more pronounced cinnamon taste.

Pecans and raisins: Chop the pecans so they distribute through the filling. If adding raisins, soak and dry them first; the recipe also works without them.

Rising and baking cues

Final rise: Leave the shaped loaf for 1 hour in a warm place without draughts. It should have time to rise before going into the oven.

Foil cover: Bake uncovered for the first 15 minutes, then cover with foil and continue for 15–20 minutes. The loaf is done when its internal temperature reaches 88°C.

Serving the loaf

Cooling: Move the loaf to a wire rack as soon as it comes out of the oven and let it cool before slicing. This gives the crumb time to settle and makes neater slices.

Pairing: Serve a slice on its own with tea or coffee, or alongside yoghurt and fresh fruit for a more substantial breakfast.

Recipe notes & tips

• Measure the flour by weight for a consistent dough.
• Bring the eggs and milk to room temperature before mixing.
• Dry soaked raisins well so they do not add excess moisture to the filling.
• Leave the border clear when spreading the butter and filling.
• Use a thermometer to check that the centre reaches 88°C.
• Cool the loaf on a wire rack before slicing.

Variations

• Skip the raisins: Leave them out for a simpler cinnamon and pecan filling.
• Adjust the spice: Use the lower amount of cinnamon for a milder swirl.
• Change the nuts: Replace the pecans with chopped walnuts.
• Add citrus: Soak the raisins in orange juice for a citrus note.
• Finish with icing sugar: Dust the cooled loaf before serving if desired.

Common mistakes to avoid

• Wet raisins: Drain and pat them dry so they do not make the filling soggy.
• Filling at the edge: Leave a 1.3 cm border to help keep it contained.
• Loose ends: Pinch the ends together before setting the loaf to rise.
• Draughty rising spot: Cover the loaf and choose a warm place without draughts.
• Skipping the foil: Cover after the first 15 minutes to limit excess browning.
• Slicing too soon: Let the loaf cool on a rack before cutting.

How to store

Once fully cool, store the loaf in an airtight container at room temperature for up to 3 days. Rewarm slices briefly in a low oven or microwave.

Frequently asked questions