Cinnamon-Apple Swirl Bread Recipe

You don't have to wait for the fall season to indulge in a warmly spiced loaf of cinnamon-apple bread. This swirled beauty comes together easily for an impressive loaf that's subtly sweet with a tender crumb. It's perfect for toasting and slathering with jam or butter, makes excellent French toast, and can even be used as sandwich bread for a fruity twist. 

This irresistible bread starts with a yeasted dough enriched with butter. The fluffy crumb and buttery flavor acts as the perfect canvas for a fruity apple filling. To make it, freshly diced apples are cooked down with butter, maple syrup, brown sugar, cinnamon, lemon juice, and a touch of flour to help thicken the mixture. The filling is then cooled and spread over the dough before it's rolled up and transferred to a loaf pan for a beautifully swirled loaf.

No matter how you enjoy this gorgeous loaf, it's guaranteed to become a year-round staple. "If you're new to working with yeasted doughs, this loaf is a great place to start," says recipe developer Katie Rosenhouse. "A stand mixer makes kneading the dough almost effortless, and it rolls up quickly and easily with the homemade apple filling for a sophisticated result." 

To start, instant yeast is mixed with lukewarm water, whole milk, and granulated sugar to kickstart the bread-making process. Feel free to sub in active-dry yeast in an equal quantity if preferred (just cover the yeast mixture and set it aside to activate before proceeding to the next step). Bread flour and salt are kneaded in for a smooth dough. With its high protein content, bread flour helps create a sturdy loaf. If needed, you can substitute in all-purpose flour, although the bread may have a fluffier, cakier result. Butter is kneaded in to give the dough its tender, buttery crumb. If using salted butter, cut back the additional salt called for to 1 teaspoon. 

While the dough rises, you'll prepare the apple filling. Diced apples are cooked in melted butter, maple syrup, brown sugar, and a hint of lemon juice to brighten the flavor. The type of apple you use is up to you, but firm varieties are best as they won't break down as easily during the cooking process. Cinnamon adds warmth, and flour helps thicken the filling. Finally, egg wash helps promote even browning on the loaf but can be skipped, if needed.

In the bowl of a stand mixer fitted with a hook attachment, stir to combine yeast, water, milk, and sugar.

Add bread flour and salt, and knead on low to medium speed for 5–6 minutes, until smooth.

Add butter a pat or two at a time, kneading to combine between each addition.

Once all of the butter has been added, continue to knead for 5–6 minutes, until the dough is smooth and supple.

Remove the bowl from the mixer and cover with plastic wrap or a tea towel. Set aside to rise for 1 ½ to 2 hours, or until doubled in size.

In the meantime, prepare the filling: Heat butter in a small pot over medium heat until melted.

Add diced apples, maple syrup, and brown sugar and cook, stirring, for 4–5 minutes, or until the apples are tender but aren't falling apart.

Remove from the heat. Add lemon juice, flour, and cinnamon, and stir until thickened.

Transfer the mixture to a bowl and set aside to cool to room temperature.

Spray a standard loaf pan with nonstick cooking spray; set aside.

Turn the dough out onto a flour-dusted surface and roll to a rough 9x18-inch rectangle.

Spread the apple filling evenly over the surface, leaving a clean, ½-inch border around the edges. Sprinkle evenly with raisins or walnuts, if desired.

Starting on one of the short sides, roll the dough tightly to create a 9-inch log.

Pinch the seams and press to seal the ends.

Transfer to the loaf pan, cover, and set aside to rise for 45–60 minutes, or until puffed and marshmallowy.

Preheat the oven to 375 F.

Whisk to combine the egg with a splash of water.

Brush the egg wash over the loaf.

Bake the loaf for 45–50 minutes, or until the top is browned and the internal temperature registers at least 190 F. Tent with foil, if needed, to prevent excess browning.

Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Slice and serve.

There are a few tips to keep in mind with this recipe for consistent results. When measuring the dry ingredients, spoon and level (or weigh) your flour to avoid adding too much or too little. The quantity of flour can greatly impact the texture of your dough, making it too sticky or too dense.

When letting the dough rise, note that cooler temperatures will slow yeast activity. If you're making this loaf in warmer months, you may notice your bread rise faster. For that reason, look at the size of the dough rather than watching the clock. To help know when your dough has doubled in volume, take a before and after photo for easy comparison.

Flour your surface before rolling the dough to keep it from sticking. The last thing you'll want is the dough to stick to the countertop as you try to roll it up into a perfect log. If you have one, use an offset spatula when spreading on the filling for the most even layer. Don't forget to pinch the seams — a log that isn't sealed properly may open up during baking and ruin that perfect swirl effect. 

Bake the bread until golden brown all over and light in weight for its size. If you can't tell if it's cooked through, take the temperature. A fully baked loaf should register an internal temperature of at least 190 F. 

Once you've got the method of making this swirled loaf down, you can make a variety of flavors in the same way. Substitute the apples for diced pears, peaches, cherries, plums, and more. Sprinkle nuts over the filling for a nutty crunch, including sliced almonds, walnuts, or pecans. Dried fruits like raisins, cranberries, or apricots can add an extra punch of sweetness and color. You can even soak them in rum and drain them before using for a boozy touch. 

Depending on the season and the type of fruit used, you can also call in different spices for a unique flavor profile. Chai spice, apple pie spice, cardamom, ginger, nutmeg, or other preferred spices can all add warmth and interest to the loaf. A hint of lemon or orange zest in the dough or filling can add a nice dose of citrus. While this loaf can be served for breakfast, brunch, or even used to make sandwiches for lunch, you can take it in a decidedly dessert-worthy direction by topping the roll with a maple, vanilla, or lemon glaze before slicing.

To preserve the fresh flavor and texture of this loaf, proper storage is key. After slicing, store the bread in an airtight container or sealed bag for up to 2 days at room temperature. For longer storage, refrigerate for up to 4 days. Pull out slices as desired and toast lightly before serving. You can also freeze the whole loaf, without slicing, for up to 2 months. Thaw at room temperature, then warm in a preheated 325 F oven before slicing and serving. It will taste just as fresh as the day it was baked. 

Keep in mind that you can prepare this bread around your schedule. To make it ahead and have it ready to serve the next day, prepare the dough, let rise, and transfer to the refrigerator overnight. The cooler temperature will slow the fermentation of the dough. The next day, roll, fill, and bake as directed for a freshly baked loaf when guests arrive.