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Donna R. Luis

Cinnamon Cardamom Swirl Bread

A soft, golden yeast bread swirled with a fragrant mixture of cinnamon, cardamom, and sugar. Milk, butter, eggs, and sugar create a tender enriched dough, while the warmly spiced filling adds an aromatic sweetness throughout each slice. The loaf is delicious fresh, toasted, or served with butter or jam.
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Prep Time 20 minutes
Cook Time 35 minutes
Rise 1 hour 50 minutes
Total Time 2 hours 45 minutes
Servings: 1 loaf
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 240 ml milk
  • 6 tablespoons 90 ml butter
  • 2 1/2 teaspoons active dry yeast
  • 2 whole eggs
  • 1/3 cup 80 ml sugar
  • 3 1/2 cups 840 ml all-purpose flour
  • 1/4 teaspoon sugar for activating the yeast
  • 2 –3 tablespoons warm water for activating the yeast
  • 1/3 cup 80 ml sugar, for the filling
  • 1 1/2 tablespoons cinnamon
  • 1/2 tablespoon cardamom
  • Egg-and-milk mixture for brushing

Equipment

  • Small bowl for activating the yeast
  • Small saucepan
  • Large mixing bowl
  • Wooden spoon or sturdy spatula
  • Measuring cups and spoons
  • Floured work surface
  • Rolling Pin
  • Pastry brush
  • Greased loaf pan
  • Clean damp kitchen cloth
  • Wire cooling rack

Method
 

  1. Activate the Yeast: Combine the active dry yeast, 1/4 teaspoon sugar, and 2–3 tablespoons warm water in a small bowl.
    Leave the mixture for 5 minutes, until it becomes frothy.
  2. Warm the Milk: Melt the butter together with the milk in a saucepan over low heat until the butter is completely melted.
    Allow the mixture to cool slightly.
  3. Combine the Dough Ingredients: Add the flour and 1/3 cup sugar to a large mixing bowl.
    Stir in the frothy yeast mixture, slightly cooled milk-and-butter mixture, and eggs until the ingredients come together to form a dough.
  4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
  5. First Rise: Place the dough in a greased bowl and cover it with a damp cloth.
    Leave it in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
  6. Prepare the Filling: In a small bowl, combine the 1/3 cup sugar reserved for the filling with the cinnamon and cardamom, mixing until the spices are evenly distributed.
  7. Roll Out the Dough: Once the dough has doubled, gently punch it down.
    Transfer it to a floured surface and roll it into a rectangle.
  8. Add the Filling: Brush the surface of the rolled dough with the egg-and-milk mixture, then spread the cinnamon, cardamom, and sugar mixture evenly over the top.
  9. Shape the Loaf: Starting from one of the longer sides, roll the dough tightly into a log. Pinch the seam closed to help secure the shape.
  10. Second Rise: Place the shaped dough in a greased loaf pan.
    Cover it and let it rise for about 30–45 minutes, or until it has doubled in size.
  11. Preheat the Oven: Preheat the oven to 350°F (175°C).
  12. Brush the Loaf: Once the dough has completed its second rise, brush the top with the egg-and-milk mixture.
  13. Bake the Bread: Bake at 350°F (175°C) for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
  14. Cool Before Slicing: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack. Allow it to cool completely before slicing.

Notes

  • Make sure the milk-and-butter mixture has cooled slightly before it is combined with the other dough ingredients.
  • The yeast should become visibly frothy after resting for about 5 minutes, indicating that it has activated.
  • Give the dough the full kneading time so it develops a smooth, elastic texture before the first rise.
  • The first rise is complete when the dough has doubled in size; the same visual cue applies to the second rise.
  • Roll the dough tightly from the longer side to create a defined cinnamon-cardamom swirl throughout the loaf.
  • Allow the baked bread to cool completely before slicing so it can maintain its shape.
  • Store the cooled bread in an airtight container for up to 3 days.
  • The bread is especially enjoyable toasted and served with butter or jam.