This golden loaf of bread holds a secret: a swirl of cinnamon and sugar in every slice! Toast and butter this cinnamon swirl bread for the perfect way to start the morning.
Believe it or not, the mere thought of baking with yeast used to send shivers down my spine. It was intimidating to the core! However, I gradually introduced myself to the world of yeast through simple recipes like English muffin bread. As I gained confidence, my baking repertoire expanded to include everything from rolls for festive gatherings to delightful overnight cinnamon rolls perfect for leisurely weekends.
If you’re on the hunt for the perfect loaf of bread, look no further than this cinnamon swirl bread. At first glance, it may seem unremarkable. However, every slice reveals a stunning spiral of cinnamon and sugar, enticing you to indulge in its delightful flavor.
This is precisely the kind of yeast bread recipe that once seemed daunting to me, yet I can assure you that it’s not as challenging as it appears. Stick with me, and I will guide you step-by-step so you can confidently create this delicious bread!
What is Cinnamon Swirl Bread?
Cinnamon swirl bread may appear plain from the outside, resembling a standard loaf of white sandwich bread. It’s certainly delicious but not overly impressive at that point. However, the magic unfolds once you slice into it, revealing a beautiful ribbon of cinnamon and sugar that runs throughout the loaf. Each slice boasts an eye-catching swirl, and just like that, you have a showstopper on your hands!
For many people, memories of this bread are tied to childhood. For instance, Stephie fondly recalls how her mother would prepare cinnamon swirl bread, and her favorite way of enjoying it was eating from the outer edges toward the center, where the cinnamon-sugar coating was abundant—much like savoring a classic cinnamon roll!
Aside from making fabulous toast, this cinnamon-sugar marvel lends itself beautifully to French toast recipes as well. Just imagine the flavor layering possibilities!
How to Make Cinnamon Swirl Bread
Wondering how to create this delectable cinnamon swirl bread? Rest assured, it’s simpler than it may seem, and I promise I won’t reveal your little baking secret if anyone asks how you made it!
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Ingredients You Need
The ingredient list for this bread recipe is concise and is likely to contain items already in your kitchen.
For the Bread
- 1 cup milk
- 6 tablespoons unsalted butter at room temperature
- 2 1/4 teaspoons (1 envelope) instant yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 3 tablespoons granulated sugar
If you forgot to set your butter out earlier, don’t fret! There are quick methods to soften butter effectively.
Additionally, becoming familiar with the proper flour measurement techniques is crucial to ensuring consistent results in your bread-making journey.
For the Cinnamon Swirl Filling
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons all-purpose flour
- 1 large egg, beaten with 1 tablespoon of water
Recipe Tip
While you might think the egg wash is just for the exterior, it’s actually used on the inside! This helps prevent air pockets in the swirl as the bread rises and bakes.
Making the Bread Dough
To begin with the dough, combine the milk and butter in a microwave-safe container and heat it in the microwave for about one minute.
Ensure that the milk is warm to the touch but not boiling—aim for a temperature of around 115°F, as measured by an instant-read thermometer. The butter may not melt completely; that is perfectly fine.
Pour the warm milk mixture into a large mixing bowl and add the remaining dough ingredients. Stir with your hands or use a dough hook to combine until the dough forms a shaggy mass.
Next, transfer the dough to a lightly floured surface and knead it for about 8-10 minutes or until the texture becomes smooth and elastic.
Once kneaded, place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm environment until it doubles in size, which should take about one hour.
While the dough is on its rising journey, also prepare your filling. In a separate bowl, mix together the sugar, cinnamon, and flour. In another bowl, whisk the egg and water together. Furthermore, don’t forget to spray an 8 1/2″ x 4 1/2″ loaf pan with nonstick cooking spray for easy release.
Shaping and Baking the Cinnamon Swirl Bread
Once your dough has risen nicely, it’s time to shape your beautiful loaf.
Gently turn the dough out onto a lightly greased surface, patting or rolling it into a rectangle approximately 6 inches by 20 inches.
Brush the top surface of the dough with the egg wash, then evenly sprinkle over the cinnamon-sugar mixture.
Starting from one of the shorter sides, roll the dough tightly into a log. Seal the ends and the seam, then place the loaf seam-side down into your greased pan.
Cover the pan loosely with greased plastic wrap and allow the bread to rise again for about another hour, or until it’s risen about one inch above the rim of the pan. Don’t forget to preheat your oven to 350°F during this time.
Bake the cinnamon swirl bread for approximately 45-55 minutes. Look for a golden crust, and use an instant-read thermometer to ensure it has reached 190°F internally. If the crust begins to brown too quickly, delicately cover it with a piece of foil towards the end of the baking.
Once baked, carefully turn the loaf out onto a wire rack to cool. For an added touch, feel free to brush the crust with melted butter for a soft, glossy finish.
Allow your cinnamon swirl bread to cool thoroughly before slicing into it and savoring its delightful flavor and texture.
Storage Tips
Store your cinnamon swirl bread properly to maintain freshness! Keeping it at room temperature in a well-wrapped manner will allow it to stay good for several days. Typically, I wrap mine in foil to retain moisture and flavor.
If you’d like to store it longer, freezing is an excellent option. Wrap the loaf tightly in plastic wrap and then in foil. Be sure to label it with the date of preparation to keep track of its freshness!
Explore More Filling Ideas
While the classic cinnamon-sugar filling is sure to please, don’t hesitate to experiment with other flavor profiles. Swap out cinnamon for pumpkin pie spice, apple pie spice, or a chai spice blend, and enjoy the warm, aromatic swirls in your bread.
For added texture and flavor, incorporate dried fruits such as raisins or cranberries into the filling. Layer them over the cinnamon mixture before rolling up the dough. Consider trying King Arthur Flour’s “jammy bits” or similar dried apple pieces for a unique twist!
Recipe FAQs
How do you know how warm the milk mixture for the dough should be?
The milk should be warm enough to activate the yeast (around 115°F), yet not too hot to destroy it. If you do not have a thermometer, the milk should feel warm to the inside of your wrist.
What’s the best way to knead bread dough?
Begin by sprinkling some flour on a clean surface. Place the dough in the flour and use the palm of one hand to push it away from you, while the other hand folds it back over itself and turns it 90 degrees. Repeat this technique for about 8 minutes. As you practice, it will become easier, and don’t rush this step—it’s essential for developing the bread’s structure.
How do I know when the dough is done rising?
Look for visual indicators described in your recipe, such as the dough doubling in size or rising until it crests the top of the pan. Use the poke test by gently pressing the dough with your finger; if it slowly springs back, it’s ready. If the dent remains, allow it to rise longer.
How do I know when this cinnamon swirl bread is done baking?
A golden brown crust is a good sign that your bread is done. For a foolproof method, check the loaf’s internal temperature; it should read around 190°F. If the top browns too quickly, you can tent the bread with foil to prevent excessive browning while the inside continues to bake.
Help! My dough didn’t rise. Do you know why?
Several factors could be at play. First, check if your yeast is fresh. If it isn’t activated, the dough won’t rise. Store yeast in the freezer for better longevity. Second, ensure your milk wasn’t too hot, as this can kill the yeast. The ideal milk temperature should be around 115°F. If your dough is rising slowly, your kitchen might be too cold. A helpful trick is to turn on your oven light—this can provide just the right amount of warmth for proofing.