Cinnamon Swirl Bread with Vanilla Glaze

This is the loaf that makes the whole kitchen smell like a bakery. A soft, enriched yeast dough gets rolled out, brushed with butter, and showered with cinnamon sugar, then rolled up tight so every slice spirals with sweet, spiced filling.

The butter brushed under the filling is doing real work; it helps the cinnamon sugar grip the dough and melts into a gooey ribbon as the bread bakes. Roll the dough up snugly to keep that swirl tight rather than gappy.

Give it a full rise until doubled so the crumb comes out soft and pillowy, then finish the cooled loaf with a drizzle of vanilla glaze. It makes killer toast and even better French toast.

Kitchen Tips

• Roll the filled dough tightly; loose rolling leaves big gaps and the swirl can separate as it bakes.
• Let it rise until truly doubled, about an hour, for a light, tender loaf.
• Glaze only once the bread is fully cool, or the glaze just melts and slides off.

Variations

• Add raisins or chopped pecans to the cinnamon filling.
• Swap the vanilla glaze for a cream cheese icing.
• Brush the warm loaf with extra butter and roll it in cinnamon sugar for a churro-style crust.