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Nutty Cinnamon Swirl Bread: A Slice of Warmth and Nostalgia

This Nutty Cinnamon Swirl Bread is a soft, fluffy loaf filled with a rich swirl of cinnamon, brown sugar, and crunchy nuts. With a warm, aromatic flavor and a golden, slightly crisp crust, it’s perfect for breakfast, an afternoon snack, or a comforting treat with coffee or tea. Whether enjoyed fresh from the oven or toasted with butter, this homemade bread is a delightful blend of sweetness and warmth!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 8 –10 slices
Course: Breakfast
Cuisine: European
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 650 g about 5 cups all-purpose flour
  • 1/2 cup 100g sugar
  • 1.5 teaspoons 6g dry yeast
  • 1 cup 250ml warm milk
  • 1/4 cup 60g melted butter
  • 1 large egg
  • 1/2 teaspoon salt
For the Cinnamon Nut Filling:
  • 1/3 cup 70g brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans

Method
 

Prepare the Dough:
  1. In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add melted butter, egg, and salt, then gradually mix in the flour until a dough forms.
  3. Knead for about 8–10 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
Make the Cinnamon Nut Filling:
  1. In a small bowl, mix brown sugar, cinnamon, and chopped nuts.
Shape the Bread:
  1. Roll out the dough into a rectangle.
  2. Brush with melted butter and sprinkle the cinnamon-nut mixture evenly over the surface.
  3. Roll the dough into a log and place it in a greased loaf pan. Cover and let it rise for another 30 minutes.
Bake to Perfection:
  1. Preheat the oven to 350°F (175°C).
  2. Bake for 30–35 minutes until golden brown and fragrant.
  3. Let cool before slicing.
Serve & Enjoy:
  1. Enjoy warm as is, or with a drizzle of honey or a spread of butter!

Notes

  • For a more indulgent version, drizzle the bread with a simple icing made of powdered sugar and milk.
  • To enhance the flavor, lightly toast the nuts before adding them to the filling.
  • This bread freezes well—wrap slices tightly and store for up to 2 months.
  • If you prefer a richer dough, substitute half of the milk with heavy cream.