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Quick Cinnamon Swirl Loaf
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Quick Cinnamon Swirl Loaf

This quick cinnamon swirl loaf made with an enriched yeast dough yields a soft and fluffy bread with a warm cinnamon sugar filling!

Prep Time
30 mins
Cook Time
30 mins
Rising Time
1 hr
Total Time
2 hrs
Servings: 18 slices
Calories: 208 kcal
Course: Breakfast, Snacks, Brunch
Cuisine: American

Ingredients

  • 3¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup butter softened, cubed
  • ½ teaspoon salt if using unsalted butter then add ¾ teaspoon salt
  • 1 tablespoon quick rise yeast
  • ¾ cup milk whole or 2%
  • 2 large egg room temperature, lightly beaten
FOR THE FILLING
  • ¼ cup raisins optional
  • ½ cup brown sugar lightly packed
  • ½ cup pecans chopped
  • ½-1 tablespoon cinnamon
  • ¼ cup butter softened
FOR THE GLAZE
  • 1 large egg yolk, room temperature
  • 1 tablespoon milk

Instructions

    Cup of Yum
  1. Soak the raisins (if using) in boiling water, rum or even orange juice for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
  2. In a food processor or stand mixer whisk together the flour, salt, sugar and yeast, add the butter and combine for 30 seconds, alternately add the eggs and milk, mix to form a dough. Place the dough in a greased bowl, cover and let sit 10 minutes.
  3. In a small bowl combine the sugar, pecans, raisins and cinnamon.
  4. Roll the dough into a 12x9 inch (30x23cm) rectangle, spread with the softened butter leaving a ½ inch border, sprinkle with the sugar mixture over the butter. Roll up from the long side, pinch the ends together to seal, place on a parchment paper lined baking sheet, cover with a clean tea towel and let rise in a warm draft free area for one hour.
  5. Pre-heat oven to 375F/190C.
  6. Brush the loaf with the glaze, and bake for 15 minutes, cover the loaf with foil and continue to bake for 15-20 minutes or until done (internal temperature 190F). Move immediately to a wire rack to cool before serving. Dust with powdered sugar before slicing if desired. Enjoy!
FOR THE GLAZE
  1. In a small bowl beat together the egg yolk and milk.

Notes

  • Store: While this cinnamon bread is best fresh out of the oven, you can store it in an airtight container or ziptop bag at room temperature up to 5 days. 
  • Freeze: You can either freeze the whole loaf or slice and freeze the slices. It can be toasted from frozen! 
  • This bread is delicious toasted and buttered!

Nutrition Information

Calories 208kcal (10%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.2g (10%) Cholesterol 46mg (15%) Sodium 121mg (5%) Potassium 92mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 222IU (4%) Vitamin C 0.2mg (0%) Calcium 35mg (4%) Iron 1mg (6%) Phosphorus 64mg

Nutrition Facts

Serving: 18 slices

Amount Per Serving

Calories 208

% Daily Value*

Calories 208kcal 10%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 46mg 15%
Sodium 121mg 5%
Potassium 92mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 222IU 4%
Vitamin C 0.2mg 0%
Calcium 35mg 4%
Iron 1mg 6%
Phosphorus 64mg

* Percent Daily Values are based on a 2,000 calorie diet.