Cinnamon Swirl Bread
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Additional Time
2 hrs
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Total Time
3 hrs 15 mins
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Servings
10
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Course
Breakfast
Cinnamon Swirl Bread
Description
This Cinnamon Swirl Bread starts with a dough of milk warmed to about 115°F, softened butter, instant yeast, flour, salt, and sugar. The dough is kneaded to develop elasticity and then left to rise until nearly doubled, achieving a light texture. While the dough rises, the filling of sugar, cinnamon, and flour is prepared to add structure and sweetness to the swirl.
The risen dough is rolled out and spread with the cinnamon mixture, then rolled into a log shape and baked. The resulting bread has a tender crumb with a distinctive cinnamon-sugar ribbon running through it. The bread crust is golden and soft, balancing sweetness and spice.
Stored well wrapped, this bread keeps several days at room temperature and can be frozen for longer storage. The recipe is adapted from a skilled baking source to ensure a reliable loaf with even texture and flavor.
Ingredients
For the dough:
- 1 cup milk
- 6 tablespoons butter at room temperature, unsalted
- 2 ¼ teaspoons instant yeast 1 envelope
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt fine sea salt
- 3 tablespoons granulated sugar
For the filling:
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- 2 teaspoons all-purpose flour
- 1 egg large, beaten with 1 tablespoon water
Instructions
Make the dough:
- Add the milk and butter to a microwave-safe bowl or measuring cup. Microwave on high for about 1 minute, or until the temperature reaches around 115℉ on an instant-read thermometer. The butter may not fully melt; that is ok.
- Add the warmed milk mixture to a large bowl. Add the remaining dough ingredients and mix until the dough comes together but is still a bit shaggy.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. To test if the dough is done rising, gently press the dough with your finger. If the dough slowly springs back, it is ready. If the dough does not spring back, it needs to rise a bit longer.
Make the filling:
- While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
- In a separate bowl, whisk together the egg and water.
Fill and shape the bread:
- Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle.
- Brush the dough with the egg/water mixture and top evenly with the cinnamon-sugar filling.
- Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
- Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
- Allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour.
- While the dough is rising, preheat the oven to 350°F.
- Bake the bread for 45-55 minutes. If you feel the crust is getting too brown during baking, tent with a piece of foil – the bread will continue baking, but it will prevent the crust from browning further. When done, the bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.
- Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.
Notes
- Store the bread wrapped at room temperature for several days to maintain freshness.
- Freeze the bread for extended storage to preserve texture and flavor.
- The recipe is adapted from King Arthur Flour, indicating tested baking techniques.
User Reviews
Overall Rating
5
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