Cinnamon Swirl Bread is filled with fresh berries and drizzled with a sweet maple glaze. This bread can be served as a delicious brunch dish as well as a sweet treat after dinner.
If you’re looking for something part cinnamon rolls, part berry cake, stop right here because this Cinnamon Swirl Bread with mixed berries is exactly it. It is made with an almost milk bread like dough, filled with a cinnamon sugar mixture, a generous helping of fresh berries, and drizzled with maple glaze. This bread will be perfect for breakfast, dessert, Easter brunch, and any time you have a craving for something sweet, but not too sweet.
How to make Cinnamon Swirl Bread
This bread is made with a yeast dough. Start by blooming the yeast in a warm milk and butter mixture. When the yeast is puffy, that means it is working and ready to go into the flour mixture. It is important to activate the yeast this way when using active dry yeast to ensure it is alive and well. If for some reason, your yeast mixture does not puff up, try again or get new yeast, otherwise the bread will not rise.
It is easiest to knead the dough in the stand mixer with the dough hook. However, it is totally doable by hand, knead until the dough is elastic, tacky but not wet and sticky. This will take about 5 minutes in the stand mixer on low speed. You should not need too much extra flour for shaping and rolling. Shape into a ball and allow the dough to rise until at least double in size.
While waiting for the dough to rise, make the cinnamon sugar mixture by mixing together brown sugar, cinnamon and softened butter. If you forgot to leave the butter out at room temperature, you can always microwave it for about 15 – 30 seconds. This should make a soft, spreadable paste to use as the filling.
When the dough is ready, roll it into a rectangle about 12”x18”. Spread the cinnamon sugar filling over the dough with a soft silicone spatula, sprinkle berries on top and roll it up into a long log. Use a serrated knife to cut open the log lengthwise leaving 1” intact at one end. Carefully twist the two strands together.
I used a 10” cast iron skillet to bake this. If you have any round baking vessel around 9” – 10”, it should work for this recipe. Allow the bread to rise again in a warm spot while preheating the oven, for about 30 minutes to an hour. I usually leave it on top of the stove so the heat rising up from the oven can help speed up the rising process.
This bread is best served warm with a sprinkle of powder sugar or a drizzle of maple glaze for extra sweetness. It’s soft and fluffy with juicy berries hiding in the swirls. My favorite way to eat this is for breakfast of course. But it’s just as perfect as an afternoon snack with tea or as a sweet treat after dinner while curling up on the couch enjoying your favorite show.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on 6/11/2014. The recipe has been updated to reflect a few improvements. The post has also been updated with extra tips and process photos to help you in the kitchen.
Cinnamon Swirl Bread
For the Bread
- 1 cup whole milk ((245 g))
- 2 tablespoon unsalted butter ((28 g, 1 oz))
- 2 teaspoon active dry yeast ((8 g))
- ¼ cup granulated sugar ((45 g, divided))
- ½ teaspoon kosher salt ((2 g))
- 2 ⅓ cup all-purpose flour ((321 g))
- Extra flour for rolling
- 2 oz unsalted butter ((57 g, room temperature))
- ¼ cup brown sugar ((47 g, tightly packed))
- 1 teaspoon cinnamon ((2 g))
- 2 cup fresh berries ((265 g, 9 ⅜ oz, chopped strawberries and blueberries))
- 1 large egg
- 1 tablespoon of water
- ¼ cup pure maple syrup ((69 g))
- ½ cup powder sugar ((50 g))
- Add milk and butter in a heat proof bowl and microwave for 1 minute. Stir to dissolve the butter and check the temperature with a thermometer to ensure it is below 110°F. Let cool if necessary.
- Add a teaspoon of sugar to the warm milk mixture, mix to dissolve. Sprinkle the active dry yeast over the milk and stir to submerge all the yeast. Let it bloom for about 10 - 15 minutes; the mixture should puff up.
- In the bowl of your stand mixer, add the rest of the sugar, flour and salt, mix with a whisk to evenly distribute.
- Add the bloomed yeast mixture to the flour mixture. Use the dough hook to knead on low speed for 5 minutes. The dough should be soft but not sticky.
- Scrape the dough out onto a lightly floured counter top, shape the dough into a ball.
- Place dough into an oiled glass bowl, cover with plastic wrap and let rise in a warm spot for 1 - 1.5 hours until at least double in size.
- In the mean time, mix together softened butter, brown sugar and cinnamon to make a paste. Set aside until ready to use.
- When the dough is ready, scrape it out of the bowl onto a lightly floured counted top and punch the air out. Roll the dough out into a rectangle about 12”x18”.
- Spread the cinnamon sugar filling on top of the dough with a spatula as evenly as possible. Sprinkle berries over the filling. Roll it up into a long log.
- Cut the log in half, length wise to expose the filling, leaving about 1” uncut at one end. Twist the two strands together by carefully lifting one strand over the other.
- Butter a 10” cast iron skillet or similar size round baking pan. Place the roll into the prepared pan in a circle and strategically place the open end on top of the uncut end to cover the doughy part.
- Allow the roll to rise for 30 minutes to an hour while the oven preheats to 375°F.
- Beat an egg with a tablespoon of water to make egg wash. Brush any exposed part of the dough with egg wash.
- Bake in the middle of the oven for 30 - 35 minutes until golden brown.
- Remove from the oven and let cool on a wire rack.
- Make the maple glaze by whisking together maple syrup with powder sugar. Drizzle all over bread before serving.
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