Cinnamon Swirl Bread

December 7, 2012

I had a little nervous energy to get out today and decided a good old bread baking would help occupy my mind. It did. And the results were delicious. Super delicious.

Now, I’m a novice when it comes to yeast breads. I’ve almost always stuck to quick breads and muffins. They’re easy and pretty much foolproof. And sometimes, I can be a fool.

But my fear of yeast and its magical powers is slowly receding. Thanks mostly to my sister and her bread baking 101 class. This, however, was my first time on my own. And, I’m officially over my fear.

This bread is soft. Oh, it’s soft. If you can describe bread as bouncy—it’s totally bouncy. The cinnamon and brown sugar swirl is so, so perfect. Think of a cinnamon roll but in a loaf.

Cinnamon Swirl Bread

Bread Dough:
3 1/2 – 4 cups all purpose flour

1/3 cup sugar

2 teaspoons active dry yeast (1 envelope)

1 teaspoon salt

1/4 cup unsalted butter, cut into small chunks

1/2 cups hot water

1/2 cup milk

2 large eggs

2 teaspoons vanilla


1/4 cup sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

2 tablespoons milk

In the bowl of a stand mixer with the dough hook attached, combine 3 1/2 cups flour, sugar, yeast and salt.

In a separate bowl, combine the hot water and butter. Stir until the butter is completely melted. Add the milk, eggs and vanilla and whisk.

With the mixer on low, slowly add the milk mixture and allow the dough to form. Once it comes together, scrape the bowl down and knead for 10 minutes on medium high. If the dough looks too sticky, add a little flour until it just sticks to the very bottom of the bowl.

Transfer the kneaded dough to a medium sixed bowl sprayed with non-stick spray. Cover with plastic and allow to rise until doubled in size or about 1 1/2 to 2 hours.

After the dough is doubled in size, punch down the center and allow to rest for 10 minutes.

Turn the rested dough out onto a floured surface and flatted into a large rectangle. Brush the dough with milk, leaving a 2-inch border around the edge. Sprinkle the topping sugars and cinnamon on the milk brushed surface. Tightly roll the dough into a loaf shape and pinch the seams closed. Place in a 9-inch loaf pan, cover with a clean dishtowel and allow to rise for about an hour.

Bake the bread for 30-40 minutes at 350°F and cool on a wire rack.

Recipe: Adapted from Bakingdom