Cinnamon Swirl Bread

Cinnamon Swirl Bread: A Slice

I love cinnamon. Seriously, there is just something about it that makes me happy. That’s weird, I suppose, but it’s a definite favorite none the less.

As a child I loved cinnamon toast, but my cinnamon toast had a twist…There was no sugar on it! My version was simply bread, margarine (that’s what my mom used when we were kids) and cinnamon. In fact I still eat it that way sometimes! Just thinking about it brings back all sorts of memories, but I won’t bore you with that right now.

Let’s get back to cinnamon shall we? Or more specifically cinnamon swirl bread!

For a while now I’ve want to try to make a cinnamon swirl bread. I knew the general concept was much like you roll cinnamon rolls, only you didn’t slice the loaf. I was very impressed with how it came out! It was cinnamony, sweet and just perfect for breakfast. I think it would have made some fabulous French toast, had it lasted that long of course!

I made two loaves and Lex and I kept one and we gave the other to our neighbor as a thank you for mowing our grass. If you’re a cinnamon lover then this is the bread for you!

What You’ll Need:
1 cup of warm milk (Note: I usually put it in the microwave for 20-30 seconds and then stir. You don’t want it hot, just above lukewarm.)
4 teaspoons of yeast
2 cups of bread flour
1 cup of unbleached all purpose flour
1 teaspoon of sea salt
1/2 cup of organic cane sugar
Melted butter

Mix warm milk and yeast in a glass measuring cup and set aside until foamy. (This usually takes 1-4 minutes in a warm kitchen.)

Cinnamon Swirl Bread: Dough Ready To Roll.

While yeast is proofing, in a large bowl mix together flour, sea salt and sugar until completely incorporated. Slowly add the milk until dough ball forms. You may need all of the milk or some of the milk, flour is funny like that. It all has to do with humidity in the air and such. Once dough is formed turn out onto a floured surface and knead for 1-2 minutes or until elastic.

This will make one large loaf or two smaller loaves. If you choose to do two smaller loaves then cut the dough in half now.

Next shape the dough into a rough square and roll out until about 1/4 on an inch thick:

Cinnamon Swirl Bread: Dough Ready for Sugar and Cinnamon

Make sure that the width of your dough doesn’t get too much longer than the length of your bread pan.

Sprinkle the top of the dough generously with sugar and cinnamon:

Cinnamon Swirl Bread: Sugar and Cinnamon

And then roll the dough up into a roll and place into a bread pan that has been sprayed with non-stick spray:

Cinnamon Swirl Bread: Ready to Rise

Next place the pan(s) in a warm place and let rise until doubled in size.

Once loaf(ves) are risen preheat oven to 350 F.

Gently brush each loaf with melted butter:

Cinnamon Swirl Bread: Risen and Buttered

Bake for 30-40 minutes until golden brown and hollow when tapped. Remove from the oven and let rest for 5 minutes. Remove loaf gently from pan and let cool for at least 30 minutes before cutting.

Cinnamon Swirl Bread: Baked and Cut

Notes: If you make a single loaf it has more height and swirls, but two loaves turn out nicely too. You could also add raisins in before rolling the loaf if you wanted to make a Cinnamon Raisin bread.

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