Cinnamon Swirl Bread with Crumbly Streusel Topping

This cinnamon swirl bread has a tender, soft crumb and a buttery cinnamon-sugar spiral finished with a crunchy streusel. Perfect toasted, turned into French toast, or enjoyed plain with a cup of coffee.

A white plate with two slices of cinnamon swirl bread topped with a smear of butter next to a wood board with a loaf of bread, a white vase of pink flowers, a cream-colored bowl of butter, a Chemex, and a beige linen on a white table cloth with a wooden chair in the background.

Two images; on the left, a side image of a white plate topped with two slices of bread with a loaf in the background, a beige linen, and two cups of coffee on a white linen. On the right, a closeup overhead photo of the same white plate with bread with a butter knife on the side of the plate.

I learned to make cinnamon sugar bread when I was very young. I’d toast whole wheat, slather on butter, and pile on cinnamon and sugar until it was warm and gooey. Later, that memory evolved into a love for streusel-topped cinnamon swirl loaves from bakeries. The elements are the same: butter, sugar, and lots of cinnamon.

When I set out to recreate that nostalgic bread at home, I perfected a version with a delicate crumb, a balanced cinnamon filling, and a thick, buttery streusel. It took some tweaking, but the final loaf is tender, flavorful, and surprisingly simple to make.

Some things you need to know about this bread

This bread has a delicate, soft crumb and a dough with great depth of flavor, especially if you use the make-ahead option. The cinnamon filling is pleasantly spiced and not overpowering, while the streusel adds buttery crunch on top. It’s approachable for beginners learning yeast doughs, and it makes an excellent weekend baking project for more experienced bakers.

Various white and grey bowls of baking ingredients including flour, butter, brown sugar, and egg, salt, and vanilla on a marble counter next to a pink linen.

Here are the ingredients you’ll need

Active dry yeast – for the dough to rise.
Whole milk – adds fat for a soft, velvety crumb.
Sugar – both white and brown for dough and filling.
Unsalted butter – softened for the dough and filling, plus melted for streusel.
Cinnamon – the star spice for the filling and streusel.
Baking basics – vanilla, eggs, Kosher salt, and all-purpose flour.

Let’s make this bread

The process is straightforward: make the yeast dough, knead and let it rise, roll and fill the dough, then assemble, top with streusel, and bake.

Two images; on the left, a closeup of activated yeast in a silver bowl. On the right, a closeup of finished yeast dough in a silver bowl.

Make the dough

Activate the yeast. Mix yeast with warm milk and a teaspoon of sugar; let it foam for 5–10 minutes.
Add the wet ingredients. Stir in the remaining sugar, vanilla, egg, and softened butter until loosely combined.
Add dry ingredients. Mix in salt and flour until the dough comes together and is only slightly sticky.

Two images; on the left, a white stand mixer on a brown counter with dough hanging off the hook and baking ingredients surrounding the mixer. On the right, an overhead dough of risen dough in a silver bowl on a white marble counter.

Knead & rise

Knead the dough. Knead in a stand mixer for 4–6 minutes or by hand until smooth.
Let it rise. Place the dough in a greased bowl, cover with a linen, and let it rise in a warm spot until doubled, about 1–2 hours.

Two overhead images; on the left, a wood cutting board topped with a round of dough and a rolling pin. On the right, the dough is rolled out and sprinkled with cinnamon-sugar.

Roll & sprinkle

Roll the dough. On a floured surface, roll to a 9×18-inch rectangle.
Spread the filling. Leave a 1-inch border, spread softened butter, then evenly sprinkle brown sugar and cinnamon.

Two overhead images. On the left, a wood cutting board with a large rectangle of dough sprinkled with cinnamon sugar being rolled up. On the right, a metal baking pan with a loaf of dough in it.

Assemble, rise, & bake

Roll it up. Starting at the narrow end, roll tightly into a loaf and pinch the ends to seal.
Second rise. Place seam-side down in a greased 9×5-inch pan, cover, and let rise until puffy and roughly doubled, about 1 hour.
Add streusel. Mix flour, sugar, cinnamon, salt, and melted butter until crumbly. Brush loaf with egg wash and sprinkle streusel on top.
Bake. Bake at 350°F for 35–40 minutes until golden brown and hollow-sounding when tapped. Cool 20 minutes in the pan, then finish cooling on a wire rack.

How to shape the swirl

For a pronounced swirl, roll the dough tightly and tuck as you go. Tighter rolling yields more defined spirals and helps keep the loaf from separating. If wanted, mix a little of the cinnamon-sugar into the butter to help the filling adhere.

Serving this bread

This bread is delicious in many ways. My favorite is toasted with butter and a sprinkle of cinnamon sugar, but here are other ideas:

French toast – soak slices in an egg batter and pan-fry for an indulgent breakfast.
Bread pudding – cubed, soaked, and baked into a rich dessert or brunch dish.
Sweetened cream cheese – spread for a cinnamon-roll–like experience.
PB&J – surprisingly excellent with peanut butter and jam.
With coffee – a classic pairing that never fails.

A wood board tilted to the side and topped with a beige linen and loaf of cinnamon swirl bread next to a cream colored bowl of butter, cups of coffee, pink flowers, and a Chemex on a white linen.

Storing & freezing

Store the loaf covered at room temperature for up to 3 days. For longer storage, slice the bread, wrap slices tightly in foil, place them in an airtight container, and freeze for up to two months. Fully unwrap before defrosting to avoid sogginess.

A make-ahead option

For fresh bread in the morning, assemble the loaf and place it in the pan for the second rise, then cover with plastic wrap and refrigerate overnight (8–10 hours, no more than 12). The next morning, let it sit in a warm spot, about an hour, until puffy, brush with egg wash, add streusel, and bake. The cold center may increase bake time slightly.

The overnight rise also deepens the dough’s flavor, giving a subtle, slightly tangy note that’s especially appealing.

Tips & Tricks

No stand mixer? You can knead by hand; it’s a bit more work but works fine.
Poke test for readiness – poke the dough; if it springs back quickly, it’s ready. If the indent stays, knead more or allow more time.
Shape flexibility – the rectangle doesn’t need to be perfect; fold edges if it’s too wide before rolling.
Streusel texture – press larger clumps for chunkier topping or break into crumbs for a finer finish.
Use a metal loaf pan – it helps develop a nice caramelized crust.
Add-ins – fold 1/3–1/2 cup raisins, walnuts, or pecans into the filling if desired.

An overhead image of two slices of cinnamon swirl bread with streusel and a butter knife on a white plate. The plate is next to a wood board in the right corner topped with more bread, a beige linen, cups of coffee, a Chemex, and a bowl of butter on a white table cloth. In the bottom of the photo, you can see a green and pink vintage rug and a pink seat cushion.

If you make this recipe, please leave a rating and review — I read every comment and appreciate your feedback. Thank you for supporting Sunday Table!

A closeup of two slices of cinnamon swirl bread topped with a pat of butter on a white plate with a butter knife placed on a white table cloth next to a beige linen.

5 from 1 vote

Cinnamon Swirl Bread with Streusel

Yield: 12 slices

Prep Time: 50 mins

Cook Time: 40 mins

Rising Time: 3 hrs

Total Time: 4 hrs 30 mins

A simple homemade cinnamon swirl bread with a delicate crumb, buttery cinnamon-sugar filling, and a streusel topping—perfect for breakfast or a snack with coffee.

Ingredients

Yeast Dough

2 1/4 tsp active dry yeast (one packet)
3/4 c whole milk, warm (110–115°F)
1/4 c sugar, divided
2 tsp vanilla extract
1 egg, room temperature
1/3 c unsalted butter, very softened
1 tsp Kosher salt
3–4 c all-purpose flour, plus more for dusting

Cinnamon Sugar Filling

2 Tbs unsalted butter, very softened
3 Tbs brown sugar
1 1/2 Tbs cinnamon
Pinch of Kosher salt

Streusel

1 egg, whisked with 1 Tbs water
1/4 c flour
2 Tbs sugar
1/4 tsp cinnamon
Pinch of Kosher salt
2 Tbs unsalted butter, melted

Instructions

Yeast Dough

In a stand mixer bowl, whisk yeast, warmed milk, and 1 tsp sugar. Let sit 5–10 minutes until frothy.
Add remaining sugar, vanilla, egg, and butter in chunks. Mix, then add salt and 3 cups flour. Mix on medium-low until dough forms a soft, slightly tacky ball, adding more flour 1/4 cup at a time if needed.
Knead on medium-low until smooth and holding shape, about 4–6 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1–2 hours.

Cinnamon-Sugar Filling & Assembling

Grease a 9×5-inch loaf pan. Stir together cinnamon and brown sugar and set aside.
Punch down risen dough. On a floured surface, roll to a 9×18-inch rectangle. Spread very soft butter, leaving a 1-inch border, then sprinkle cinnamon-sugar evenly.
Starting with the 9-inch side facing you, tightly roll into a loaf. Pinch ends to seal and place seam-side down in the greased pan.
Cover with a linen and let rise in a warm spot until puffy and domed over the pan, about 1 hour.

Streusel & Baking

Preheat oven to 350°F. Whisk the egg with 1 Tbs water for an egg wash and set aside.
In a small bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and combine until clumps form for streusel.
Brush loaf with egg wash and sprinkle streusel on top. Form large clumps or break into finer crumbs, as desired.
Bake 35–40 minutes until golden and hollow-sounding when tapped. Cool 20 minutes in the pan, then remove and finish cooling on a wire rack. Slice and serve with butter.
Store covered at room temperature up to 3 days, or wrap slices well and freeze up to 2 months.

Notes

I usually let the dough rise in the same bowl I mixed it in; a quick grease before shaping helps when returning the shaped dough to the bowl.

To create a warm, moist rising environment: preheat the oven to the lowest setting for 2–3 minutes, then turn it off. Place the covered dough in the oven with a pan of boiling water beneath to keep humidity high.

Make-ahead option: Assemble the loaf and refrigerate for the second rise overnight (8–10 hours, no more than 12). The next morning, let it rest at room temperature until puffy, brush with egg wash, add streusel, and bake; baking time may increase if the center is still cold.

Cuisine: American

Course: Bread & Dough

Author: Sara Lynn Hunt Broka

Serving: 1slice, Calories: 251kcal, Carbohydrates: 35.8g, Protein: 4.9g, Fat: 9.9g

xo Sara Lynn

*Song of the day: Close to You by Dayglow