Homemade Apple Cinnamon Swirl Loaf

Bake the ultimate Homemade Apple Cinnamon Swirl Loaf! This recipe features a soft, tender yeast dough, a sweet-spicy apple filling, and a simple glaze. Includes step-by-step instructions, prep times, and full nutrition facts.

Prep Time: 30 minutes (plus 1 hour 30 minutes rising)
Cook Time: 35-40 minutes
Total Time: 2 hours 45 minutes (including rise time)
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: apple bread, cinnamon swirl, sweet bread, yeast bread, fall baking
Servings: 10 slices
Calories: 385 kcal

Recipe Intensity: Intermediate

This recipe requires basic yeast-handling skills, including kneading and proofing dough. The process is broken down into simple, manageable steps for success!

There’s nothing quite like the aroma of apples and cinnamon baking in the oven. This Homemade Apple Cinnamon Swirl Loaf is a labor of love that is absolutely worth the effort. Featuring a soft, pillowy yeast dough wrapped around a gooey, spiced apple filling and finished with a sweet glaze, this loaf is perfect for a cozy weekend breakfast, a holiday brunch centerpiece, or a comforting dessert.

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Ingredients

For the Dough:

• 3 ½ – 4 cups (440-500g) all-purpose flour, divided

• ¼ cup (50g) granulated sugar

• 1 packet (2 ¼ tsp) instant yeast

• 1 tsp salt

• ½ cup (120ml) whole milk, warmed

• ¼ cup (60ml) water, warmed

• 3 tbsp (42g) unsalted butter, melted

• 1 large egg, at room temperature

• 1 tsp vanilla extract

For the Apple Cinnamon Filling:

• 2 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and finely diced

• ⅓ cup (67g) light brown sugar, packed

• 2 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 2 tbsp (28g) unsalted butter, melted

• 1 tbsp all-purpose flour

For the Glaze (Optional):

• ½ cup (60g) powdered sugar

• 1-2 tbsp milk or cream

• ¼ tsp vanilla extract

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Instructions

1. Make the Dough:

In the bowl of a stand mixer fitted with a dough hook, whisk together 3 ½ cups (440g) of flour, sugar, instant yeast, and salt.

In a separate jug, combine the warmed milk, warmed water, and melted butter. The liquid should be warm to the touch (about 110°F/43°C), not hot.

With the mixer on low speed, pour the wet ingredients into the dry ingredients. Add the egg and vanilla extract. Mix until a shaggy dough forms, about 2 minutes.

Increase the speed to medium and knead for 5-7 minutes. The dough should be soft and slightly sticky, pulling away from the sides of the bowl. If it’s too sticky, add the remaining ¼ cup of flour, one tablespoon at a time, until it clears the sides.

2. First Rise:

Turn the dough out onto a lightly floured surface and knead it into a smooth ball for 1 minute. Place the dough in a large, lightly greased bowl. Turn it over to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.

3. Prepare the Filling:

While the dough is rising, combine the diced apples, brown sugar, cinnamon, nutmeg, melted butter, and 1 tbsp of flour in a medium bowl. Mix until the apples are evenly coated. Set aside.

4. Assemble the Loaf:

Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 9×15-inch rectangle.

Spread the apple filling mixture evenly over the dough, leaving a ½-inch border around the edges.

Tightly roll the dough into a log, starting from the long side closest to you. Pinch the seam to seal. Place the log, seam-side down, into a greased 9×5-inch loaf pan. Tuck the ends under slightly.

5. Second Rise:

Cover the loaf pan with a towel and let the dough rise again for 30-45 minutes, until puffy and nearly reaching the top of the pan.

Preheat your oven to 350°F (175°C) during the last 15 minutes of this rise.

6. Bake:

Bake the loaf for 35-40 minutes, or until the top is deep golden brown and the internal temperature registers at least 190°F (88°C) on an instant-read thermometer. If the top is browning too quickly, tent it loosely with aluminum foil for the last 10-15 minutes of baking.

7. Cool and Glaze:

Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This is crucial! Slicing into a warm loaf will cause it to be gummy.

Once completely cool, whisk together the powdered sugar, 1 tbsp of milk, and vanilla for the glaze. Add more milk, a teaspoon at a time, until you reach a drizzling consistency. Drizzle the glaze over the cooled loaf.

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Nutrition Information (per slice, without glaze)

Serving: 1slice | Calories: 385kcal | Carbohydrates: 68g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 256mg | Potassium: 148mg | Fiber: 3g | Sugar: 24g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg

Nutrition information is an estimate and will vary based on the specific ingredients and brands you use. Calculations do not include optional glaze.

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Recipe Notes & Tips:

• Yeast Note: If using active dry yeast instead of instant, you must proof it first. Sprinkle it over the warmed milk and water mixture (with a pinch of the sugar) and let it sit for 5-10 minutes until foamy before adding it to the flour.

• Apple Choices: Granny Smith apples provide a nice tart contrast, while Honeycrisp or Fuji will be sweeter. Avoid very soft apples like Red Delicious, as they can become mushy.

• Make Ahead: You can prepare the dough through the first rise, punch it down, and then refrigerate it overnight. The next day, let it come to room temperature for 30 minutes before rolling and assembling.

• Storage: Store the cooled, unglazed loaf in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature and add glaze just before serving.