Eggless Cinnamon Swirl Bread
Warm, pillowy, and perfumed with cinnamon and brown sugar, this swirled loaf is the kind of thing that makes a whole house smell like a bakery on a Sunday morning. The secret to keeping it egg-free without sacrificing that soft, tender crumb is a simple flax egg — just ground flaxseed stirred into warm water until it thickens into a gel, which binds the dough beautifully. From there, the process is classic yeasted bread: a milk-and-butter dough that rises until doubled, gets rolled out, and is blanketed with a generous cinnamon-sugar filling before being tightly rolled into a log. That tight roll is what creates those gorgeous, distinct swirls in every slice. A milk wash on top before baking gives the crust a deep, glossy golden finish that looks like it came straight from a bakery case. With 10 servings per loaf, it's ideal for weekend brunch, gifting to neighbors, or just having something special on hand all week. Let it cool at least 30 minutes before slicing — though that will genuinely be the hardest part.
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp warm water
For the dough
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 3 tbsp unsalted butter, softened
For the cinnamon swirl
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
For finishing
- 1 tbsp whole milk, for brushing
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp warm water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the granulated sugar in a large mixing bowl or the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and fragrant — if the mixture does not foam, the yeast is not active and should be replaced.
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