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Cinnamon is the smell of the holidays. Baking a loaf of classic, versatile Cinnamon Swirl Bread perfumes the entire house with the intoxicating sweetness of cinnamon and unmistakable warmth of baking bread.
Whether hot and fresh from the oven or toasted the next morning… it’s as simple as this: Cinnamon Swirl Bread is yummy. Get a loaf in your oven now!
Cinnamon Swirl Bread makes Classic French Toast, too! Bonus recipe included!
Ingredients for Cinnamon Swirl Bread:
1 1/4 – 1 1/2 cups unbleached, all-purpose flour
1 cup whole wheat flour
1 tsp yeast (rapid rise)
1 1/2 tbsp sugar
1 1/2 tbsp butter
3/4 cup milk
1/4 tsp salt
1 large egg
melted butter (for brushing top)
1/4 cup sugar
1 1/2 – 2 tsp cinnamon
NOTE: This recipe makes one loaf of Cinnamon Swirl Bread. If you are not using a Kitchen Aid mixer (what are you thinking LOL) kneading of the dough will be required.
Put this in your oven and bake it!
In the bowl of a mixer, combine yeast and sugar.
In a saucepan, heat milk, butter and salt over low heat just until butter melts.
Pour heated liquid into a container and measure the temperature. It should be 120-130(F).
Slowly pour liquid into yeast and sugar. Stir and allow to rest for 30 seconds, allowing the yeast to wake up. Turn the mixer on low and begin adding flour 1/2 cup at a time, alternating between the whole wheat and all-purpose white flour.
Midway through the addition of the flour, stop the mixer, scrape down bowl and add an egg. Incorporate egg thoroughly before adding more flour.
Finish adding the flour and continue beating dough until soft and elastic, about 3-4 minutes in the mixer. Mama Betty always says, “Your dough should be a little sticky.” Handle dough with oiled hands to pull from the hook. Stretch and turn the dough in your hands. If kneading, turn and stretch dough on a floured board for 6-8 minutes.
Form dough into a ball by rolling under, tucking and pinching. Place dough ball into an oiled bowl, pinched side down. Cover, first with plastic wrap, then with a towel. Allow to rise until doubled in size (1-1 1/2 hours).
TIP: Allow dough to rise in a comfortable, draft free location. With oven turned OFF, place steaming bowl of water on bottom rack of oven. Then, place covered dough on top rack of oven. This creates a moist environment and comfortable temperature yeast loves.
After dough has doubled in size, punch down, reform into a ball and allow to raise another 30 minutes, until doubled in size again. Punch down, knead and form dough into a rectangle. The width of the rectangle should be determined by the length of the loaf pan.
When stretched and formed to the desired size, brush dough with water.
Sprinkle with cinnamon sugar mixture.
Roll up, tucking and stretching the dough into a spiral loaf.
Tuck and pinch the ends.
Place into a lightly oiled loaf pan, seam side down. Cover and allow to raise another 30 minutes.
Loaf should puff and almost fill the pan.
For added fun, use a butter knife, make an indentation into the top of the loaf. Do not slice into the dough, just make a valley.
Brush the top of the loaf with butter and bake in a preheated 355(F) oven for 25-30 minutes.
Bake until golden brown and cinnamony sweet!
Here’s the bottom. You can see that a little sweet cinnamon oozed out and caramelized. Mmmm.
Allow to cool on a wire rack before slicing. Makes one loaf.
HOLIDAY BONUS! MAKE FRENCH TOAST!
To make 4-6 pieces of French Toast, beat two eggs with 1/4 cup milk or cream. Stir in 1/4 tsp vanilla. Dip bread slices into egg mixture and cook over medium heat until golden, crisp and cooked through. Serve piping hot with your favorite syrup.
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Link to the Special Holiday Loaf blog post.
MORE HOT BREAKFAST IDEAS!
Click an image to get the recipe.
Incredible Spreadable Butter
The Best Waffles Ever!
Buttermilk Blueberry Scones
Green Chili Egg Casserole
Breakfast Biscuit Sliders
Apple Oatmeal Muffins
Scones with Lemon Curd
Sour Cream Coffee Cake
Link to the Special Holiday Loaf blog post.