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Cinnamon Swirl Bread [120 Minutes] - Image 3

Cinnamon Swirl Bread

A deliciously sweet and aromatic bread with a perfect swirl of cinnamon sugar. Ideal for breakfast or a sweet snack, this recipe yields a soft, flavorful loaf in just 2 hours.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour plus more for dusting
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 standard packet
  • 1/2 teaspoon salt
  • 1/2 cup whole milk warmed to about 110°F
  • 1/4 cup water warmed to about 110°F
  • 1/4 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 1/2 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter softened, for spreading

Equipment

  • Large mixing bowl
  • 9x5-inch loaf pan
  • Rolling Pin
  • Baking sheet
  • Wire rack

Method
 

  1. In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Make a well in the center and pour in the warm milk, water, melted butter, and egg. Mix until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
  2. While the dough is rising, prepare the cinnamon filling by mixing the brown sugar and cinnamon in a small bowl. Set aside. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 9x13 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the butter, leaving a 1-inch border around the edges.
  3. Starting from one of the shorter sides, tightly roll the dough into a log. Pinch the seams to seal and place the log seam-side down in a greased 9x5-inch loaf pan. Cover loosely with a damp cloth and let it rise for another 30 minutes.
  4. Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top is browning too quickly, tent it with foil for the last 10-15 minutes of baking.
  5. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Cinnamon Swirl Bread warm with a spread of butter or as a delightful addition to your breakfast or snack time.

Notes

Chef's Tips:
• For a richer flavor, try using part whole wheat flour in the dough.
• Avoid over-kneading the dough to prevent a tough texture.
• Serve warm with a drizzle of icing or a smear of cream cheese for an extra indulgent treat.
Food Safety:
• Ensure the milk and water are warmed to the correct temperature to activate the yeast properly without killing it.
• Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.