Cinnamon Swirl Recipe

Warm milk and melt butter

Warm the milk in a small saucepan or microwave until it reaches about 105–115°F (slightly warm to the touch). Stir in 4 tablespoons unsalted butter until melted. Let cool briefly if very hot.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 tsp instant yeast, and 1 tsp fine salt.

Combine wet and dry

Beat the large egg lightly and add to the warm milk-butter mixture. With the mixer on low, pour the wet ingredients into the dry and mix until a shaggy dough forms, about 1–2 minutes.

Knead

Increase mixer speed to medium and knead with the dough hook about 6–8 minutes until dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes, adding up to 2 tbsp flour if excessively sticky.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Prepare filling

While the dough rises, combine 1 cup packed brown sugar, 2 tbsp ground cinnamon, 1/4 tsp salt, and 1 tsp vanilla in a bowl. Add 6 tbsp softened unsalted butter and mix with a fork or spatula until a spreadable paste forms.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Keep edges straight for an even roll.

Spread filling

Using an offset spatula or the back of a spoon, spread the cinnamon-brown sugar butter evenly over the rolled dough, leaving a 1/2-inch border on one long edge to seal.

Form the swirl

Starting from the long side opposite the 1/2-inch border, tightly roll the dough into a log. Pinch the seam and the ends to seal. If desired, trim 1/4 inch from both ends for neater slices.

Slice

Using a sharp serrated knife or dental floss, slice the log into 10–12 even pieces (about 1 to 1 1/4 inches each). For consistent slices, chill the log 15 minutes to firm up before cutting.

Second rise

Place swirls cut side up in a lightly buttered 9x13-inch baking pan or on a parchment-lined baking sheet, leaving slight room between them. Cover loosely and let rise until puffy, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) while the swirls complete their second rise.

Bake

Bake the cinnamon swirls in the preheated oven for 20–25 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool

Remove from oven and allow swirls to cool in the pan for 10 minutes. Transfer to a wire rack, or leave in pan if glazing warm.

Optional glaze

To make the glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla, and 1/8 tsp salt until smooth. Drizzle over warm swirls with a spoon or dip the tops, then allow glaze to set about 10 minutes before serving.