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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 eggs (room temperature lightly beaten)
FOR THE FILLING
- ¼ cup raisins (optional)
- ½ cup brown sugar (lightly packed)
- ½ cup Chopped Pecans
- ½-1 tablespoon cinnamon
- ¼ cup butter (softened)
FOR THE GLAZE
- 1 large egg yolk (room temperature)
- 1 tablespoon milk
Instructions
- 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.
- 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.
- In a small bowl combine the sugar, pecans, raisins and cinnamon.
- 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.
- Pre-heat oven to 375F/190C.
- 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!
Cup of Yum
FOR THE GLAZE
- 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
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
121mg
(5%)
Potassium
92mg
(3%)
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: 18slices
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.