Homemade bread is a lot easier than you might think and is well worth the effort. This is a simple recipe for a Cinnamon Swirl Bread. Eggs, milk, and sugar in the dough make this a wonderfully rich bread that is perfect for toasting.
For a real treat, slice it and use for making French Toast.
If you like raisins, add them to the cinnamon filling for a delicious Cinnamon Raisin Bread.
For a fancier presentation, you can also make 3 longer, narrower dough rolls and braid the rolls and then drizzle the baked braided loaf with a powdered sugar/milk glaze.
This recipe makes three regular loaves or two braided loaves.
Cinnamon Swirl Bread
1 Tbs yeast
¼ cup warm (but not hot) water
½ cup sugar
½ cup butter, softened
2 tsp salt
2 cups milk, scalded**
7 – 7½ cups flour
3 Tbs butter, softened
3 Tbs cinnamon
6 Tbs sugar
3 tsp water
Mix yeast with ¼ cup water. Set aside. Place ½ cup sugar, ½ cup butter and salt in a large mixing bowl; pour scalded milk over the mixture. Stir until butter is melted. Use a dough hook to mix in 3 cups of flour. Add eggs and continue mixing. Add the softened yeast and mix until smooth. Add enough remaining flour until you have a soft, kneadable dough. Knead dough into a smooth ball.
Place dough in an oiled bowl; turn dough over to coat both sides. Cover and let rise for about 1 hour, or until doubled.
Mix 3 Tbs cinnamon and 6 Tbs sugar in a small bowl. Roll dough into 3 rectangles. Spread 1 Tbs butter on each rectangle and sprinkle each with 3 Tbs cinnamon/sugar mixture. Sprinkle 1 tsp of water over the cinnamon/sugar mixture. Roll into loaves; seal ends and place in greased bread pans. Cover and let rise one hour.
Bake at 375°F for 35 minutes. If the tops start to get too brown, cover loosely with foil. Remove from pans, brush tops with butter, and cool on rack.
Makes 3 medium loaves
**TO SCALD MILK: Heat milk in pan over medium heat until small bubbles form around edge of pan and milk just begins to boil. Or microwave until milk just begins to boil.
OPTIONAL: Sprinkle dough with ¼ cup raisins before rolling.
BRAIDED CINNAMON BREAD: After dough rises first time, divide into 2 pieces. From each piece make 3 long, narrow rectangles. Spread with butter, cinnamon, sugar; sprinkle with water. Roll each rectangle and seal ends and edge. Braid the three loaves (keep seam sides down), pinching both ends to seal. Bake on a greased baking sheet at 350°F for 25-30 minutes. Cover loosely with foil if it is browning too quickly. Glaze with a powdered sugar/milk icing. Makes 2 braided loaves.
4 responses to “Cinnamon Swirl Bread”
oh man, I’m for sure going to attempt to make this, but I know my swirl won’t come out like a perfect swirl like the one that you have! Keep the awesome recipes coming 🙂
I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/
Thanks! I do have a facebook page; I will have to check out your group. Best wishes.
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