This roasted peach cinnamon swirl bread is perfect with a smear of butter for breakfast.
Some flavors instantly summon childhood memories. For me, cinnamon swirl bread from the grocery store is one of those comforts—thin, perfectly toasted slices beside my dad’s cereal bowl, the kitchen filled with warm spice as I tried not to eat the whole loaf before school.
I’d always wanted to make cinnamon swirl bread at home, but yeast recipes can be intimidating. There’s a special anxiety when you slice into a loaf hoping for that perfect swirl. This time, the dough cooperated, the swirl worked, and the result is one of the tastiest things I’ve baked.
There was one learning moment: I once set a rising dough in the oven and later preheated that same oven to roast peaches, forgetting the towel-covered dough inside. The oven reached 425°F and I opened the door to a smoky kitchen and a ruined first batch. Take two produced a better loaf—the dough rose perfectly and the peach-cinnamon swirl literally melted in the mouth.
There’s a special satisfaction in well-risen dough, whether you’re making sweet swirl bread or working with a sourdough starter. If you love baking, try this over the weekend—it’s absolutely worth it.
Roasted Peach Cinnamon Swirl Bread
Ingredients
For the Dough
- 1 1/2 cup all purpose flour
- 1 1/2 cup whole wheat white flour
- 1 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 tablespoons softened butter
- 3 tablespoons sugar
- 2 1/4 teaspoons 1 pkg dry active yeast
- 1/2 cup warm milk
- 1/2 cup warm water
For the Filling
- 2 peaches
- juice of 1/2 a lemon
- 2 teaspoons cinnamon
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 egg
- 1 tablespoon milk
Instructions
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Combine warm milk, warm water, yeast, and sugar in the bowl of a stand mixer. Stir gently and let sit about 10 minutes to activate the yeast.
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Mix the remaining dough ingredients in a separate bowl.
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With the mixer fitted with a dough hook and running on medium-low, slowly add the flour mixture to the liquid yeast mixture.
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Mix until the dough pulls away from the bowl and becomes silky, about 7–10 minutes.
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Turn the dough onto a floured surface, knead a few times, shape into a ball, and place in a greased bowl. Cover and let rise until doubled, about 1½ hours.
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Preheat the oven to 425°F to roast the peaches while the dough rises.
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Halve the peaches and place them on a greased baking sheet. Drizzle with lemon juice and roast about 20 minutes, flipping halfway. Cool, then finely chop.
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Combine cinnamon, brown sugar, and flour in a small bowl.
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Beat the egg and tablespoon of milk together in a small bowl for an egg wash.
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Punch down the risen dough, knead briefly, and roll into an 18″ x 10″ rectangle on a floured surface.
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Brush the dough with most of the egg wash, reserving a little for the top later.
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Sprinkle the cinnamon-sugar mixture evenly over the dough.
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Scatter the chopped roasted peaches over the cinnamon sugar.
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Starting at a short side, roll the dough into a log, tucking and pinching the ends to seal.
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Place the roll seam-side down in a greased 9×5 loaf pan, cover, and let rise until about 1″ above the rim, about 1 hour.
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Preheat the oven to 350°F. Brush the top with the remaining egg wash.
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Bake about 30 minutes, tenting with foil after about 15 minutes if the top browns too quickly.
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Cool in the pan for 5 minutes, then remove to a rack to finish cooling before slicing.
Notes
Nutrition
Calories: 299kcal
Carbohydrates: 52g
Protein: 8g
Fat: 8g
Saturated Fat: 4g
Sodium: 431mg
Fiber: 4g
Sugar: 15g
Nutrition information is automatically calculated and should be used as an approximation.