Recipe: Yummy Homemade Cinnamon Swirl Bread

Homemade Cinnamon Swirl Bread. This homemade cinnamon swirl bread recipe is a family favorite and only requires a handful of basic ingredients. It's soft and tender with the most unbelievably Homemade Cinnamon Swirl Bread – Step by Step Photos. Bread flour is key to this cinnamon swirl bread recipe.

Homemade Cinnamon Swirl Bread Because when that smell speaks to me, game over. Bjork and I have kind of a. Follow these instructions for yummy homemade cinnamon bread. You can have Homemade Cinnamon Swirl Bread using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Homemade Cinnamon Swirl Bread

  1. Prepare of For the dough:.
  2. It’s 1/4 cup of granulated sugar.
  3. It’s 2 1/4 tsp. of instant yeast (or 1 standard packet).
  4. Prepare 1/2 cup of water.
  5. You need 1/2 cup of whole milk.
  6. Prepare 4 tbsp. of unsalted butter, very softened.
  7. It’s 3 cups of bread flour + extra as needed.
  8. You need 1 tsp. of salt.
  9. It’s 1 tsp. of ground cinnamon.
  10. Prepare of For the cinnamon filling:.
  11. Prepare 1/4 cup of granulated sugar.
  12. You need 2 tsp. of ground cinnamon.
  13. Prepare of For brushing the top of the loaf:.
  14. You need 1 tbsp. of unsalted butter, melted.

Incidentally, the times I've failed miserably at bread products have been the times I've gotten impatient with the rising. I'm terrible at this; I'm always trying to cut the rising time short, telling myself that it'll continue rising in the oven. An easy quick bread with a swirl of cinnamon sugar. "This is a super quick batter bread that is wonderfully moist and yummy!" Save to favorites. Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves. —Diane Mix cinnamon and remaining sugar.

Homemade Cinnamon Swirl Bread instructions

  1. In a large bowl or the bowl of a stand mixer, whisk together the sugar and yeast. Heat the milk and water together either in the microwave or on the stovetop until it's warm to the touch (about 110°F). Pour the milk mixture over the yeast and sugar and whisk it together. Then loosely cover it and let it sit for 5 minutes, until it's frothy. Then use either a rubber spatula or a dough hook if you're using a stand mixer and beat in the butter until it's slightly broken up..
  2. Next add 2 1/2 cups of the bread flour, the salt and the cinnamon and mix until combined (med-low speed). Then add additional bread flour (about 1/2 cup, maybe a bit more) until you get a soft dough that no longer sticks to the sides of the bowl. Then you either want to knead with floured hands or with the mixer on medium speed for 2 minutes, until the dough is smooth and still slightly soft..
  3. Shape your dough into a ball and place it into a large, greased bowl. Turn the ball to coat all sides, then cover it tightly with plastic wrap or foil and let it rise someplace warm for 1-2 hours, or until doubled in size. Towards the end of rise time, mix together the remaining sugar and cinnamon for your bread filling in a small bowl and set it aside. Also grease a 9×5" loaf pan with either more butter or with non-stick spray and set it aside..
  4. Punch down the dough to release the air, then place it onto a floured surface. Use a floured rolling pin to roll it out into a rectangle (9×18"). Sprinkle the cinnamon sugar mix over the dough, leaving a border around the sides. Then roll it up very tightly into a 9" log. Pinch the ends together to seal or tuck them slightly under. Place into the prepared loaf pan and cover loosely. Allow it to do a 2nd rise someplace warm until the dough rise to the top of the pan, about 1 hour..
  5. Adjust your oven rack to the lower third position and preheat to 350°F. Gently brush the melted butter over the top of the dough. Bake until the loaf is golden brown and when it's gently tapped, the top of the loaf sounds hollow, about 35-45 minutes. If you notice the bread browning too quickly while it bakes, then loosely tent foil over the top..
  6. Once it's done, place the pan on a wire rack to cool for 10 or so minutes. Then remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving. Keep leftovers covered for 4-5 days or store in the fridge for up to 1 week..

Turn onto a lightly floured surface; divide in half. Tip – The water is the right temperature if it just barely feels warm to your finger. How to make homemade cinnamon swirl bread. The potato flakes in the bread dough make it extra tender. Sprinkle with raisins or chocolate chips for a treat!

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