Cinnamon Swirl Bread Recipe
If you follow my blog, you've probably figured out that when fall comes around, I start baking with cinnamon. A lot of cinnamon. Not only because I love how it tastes, but because it makes my house smell amazing! Cinnamon Swirl Bread was my latest cinnamon creation. Not only is it pretty, it is utterly delicious and addicting!I love slicing into the loaf and seeing the pretty cinnamon swirl in the middle. Our first loaf didn't slice quite this pretty though. We couldn't wait for it to cool, we ate it straight out of the oven!
I loved how this bread tasted similar to a cinnamon roll, but wasn't quite as sweet. Although maybe that's a bad thing, because you end up eating more of it. Although, if you wanted to, you could drizzle some icing on top of the bread. Either way, this cinnamon swirl bread is sure to be a hit!
Cinnamon Swirl Bread
- 1 1/2 cups hot water
- 1 cup milk
- 4 1/2 tsp instant yeast (I use SAF)
- 2/3 cup sugar
- 6 Tbsp melted butter
- 2 eggs
- 2 1/2 tsp cinnamon
- 2 tsp salt
- 2 cups freshly ground whole wheat flour*
- 6-7 cups white all purpose flour
- Filling:
- 2 Tbsp soft butter
- 1/2 cup sugar
- 2 Tbsp cinnamon
Combine hot water, milk, yeast, and sugar in a large mixing bowl or Bosch. Let sit for about 5 minutes or till bubbly. Add remaining ingredients, adding just enough flour at the end to make a soft dough. Knead for 5 minutes. Cover and let rest for 5-10 minutes.
Divide dough in half and roll the first portion out into a 9×15" rectangle on a countertop that has been sprayed with non-stick spray. Spread with the softened butter. Combine the sugar and cinnamon and sprinkle over the top. Starting at one of the short sides, roll the dough up tightly. Pinch the edge together to seal. Tuck the ends in a bit and place seam side down in a greased 9×5" loaf pan.
Repeat for the remaining dough. Cover both loaves and let rise till doubled, about an hour. Bake in a preheated 350° oven for about 30 minutes. Brush with butter while still hot. Let sit in pans for about 5 minutes, then invert onto cooling racks.
*Note: If you prefer, you can replace the whole wheat flour with white flour.
Recipe adapted from Mom on Timeout
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