Cinnamon Swirl Bread
User Reviews
5
Cinnamon Swirl Bread
Description
This Cinnamon Swirl Bread recipe begins with a milk-based dough combined with granulated sugar, instant dry yeast, salt, melted butter, and all-purpose flour. The dough is mixed until smooth and elastic, then left to rise until doubled. It is divided, rolled into rectangles, and spread with softened cinnamon butter made with brown sugar and ground cinnamon before baking.
The bread's texture is soft and tender owing to the milk and butter, with a cinnamon-sweet swirl creating pockets of warmth and sweetness throughout each slice. The yeast gives the loaf a light, airy quality, balancing out the richness of the butter and the sugary spice of the filling.
Slices of this bread are suitable for breakfast or snacks, toasted or fresh, pairing well with butter, cream cheese, or jam. The cinnamon swirl adds a distinctive layered flavor experience in each bite, making it a comforting choice for home baking.
For mixing without a stand mixer, a spoon can be used first, then the dough kneaded by hand on a clean surface, gradually adding flour and working the dough until soft and tacky but not sticky. This hands-on method produces a similar dough texture and crumb.
Ingredients
Bread Dough
- 2 1/4 cup milk 1%, 2%, or whole milk
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons instant dry yeast
- 1 tablespoon salt
- 3 tablespoons butter melted
- 5 1/2-6 cups all-purpose flour
Cinnamon Filling
- 4 tablespoons butter softened, salted
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Warm 2 1/4 cup milk in a microwave-safe bowl or cup in 30-second increments until it reaches 100–110°F.
- In the bowl of a stand mixer, combine the warm milk, 2 tablespoons granulated sugar, 2 1/4 teaspoons instant dry yeast, 1 tablespoon salt, 3 tablespoons butter (melted), and most of the flour, reserving 1 cup. Mix on low speed for 1 minute until combined. Gradually increase the speed and add the remaining flour, 1/4 cup at a time, until the dough forms a smooth and elastic ball. The dough should be soft and slightly tacky but not sticky.
- Transfer the dough to a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 90 minutes, or until it doubles in size.
- After the dough has risen, divide it into two equal portions. Use a rolling pin to roll each portion into a rectangle measuring approximately 9 x 15 inches. Spread 2 tablespoons of softened butter evenly over each rectangle, leaving a 1/2-inch border along one long edge.
- In a small bowl, mix 1/2 cup brown sugar and 1 tablespoon ground cinnamon. Sprinkle the mixture evenly over the buttered surfaces of both rectangles. Starting from the buttered edge, roll each rectangle tightly lengthwise into a log. Pinch the seams and ends to seal.
- Place each roll seam-side down into a lightly greased 9 x 5-inch loaf pan. Cover the pans and let the dough rise again for about 60 minutes, or until it doubles in size.
- Preheat the oven to 350°F.
- Bake the loaves for 35–40 minutes, or until the tops are golden brown.
- Remove the loaves from the oven and let them cool in their pans for 10 minutes. Carefully transfer the loaves to a wire rack to cool completely before slicing.
Notes
- A stand mixer is optional; hand kneading works well by stirring until tough to mix, then kneading on a floured surface until a soft, tacky ball forms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves (24 slices)
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 173kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 332mg | 14% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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