Cinnamon Swirl Bread | My Baking Dependancy

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This golden loaf of bread holds a secret: a swirl of cinnamon and sugar in each slice! Toast and butter this cinnamon swirl bread for the very best strategy to get started the morning.

Three slices of cinnamon swirl bread on a piece of parchment paper next to the rest of the loaf.

Imagine it or no longer, I was completely freaked out through the theory of baking with yeast. It completely intimidated me!

However sooner or later I made up our minds to present it a check out with tremendous simple recipes like english muffin bread. I won sufficient self belief that now I like making the whole thing from parker space rolls for vacation dinners to in a single day cinnamon rolls for weekend breakfasts.

If you wish to make a shocking loaf of bread, this cinnamon swirl bread is it. The bread seems to be unassuming in the beginning, however whilst you slice into it, it finds an attractive swirl of cinnamon and sugar in each slice.

That is the kind of yeast bread recipe that might have completely freaked me out years in the past, however now I do know that it’s no longer actually tricky in any respect. So keep on with me and I’ll stroll you via it so you’ll really feel assured sufficient to take a look at it, too!

Close up of two slices of cinnamon swirl bread topped with a pat of butter on a white plate.

What’s cinnamon swirl bread?

Cinnamon swirl bread doesn’t glance that particular from the outdoor. Sooner than it’s sliced, it seems like a standard loaf of white sandwich bread.

Scrumptious, certain, however not anything overly loopy.

However when you slice into the loaf, you are going to see a really perfect swirl of cinnamon and sugar that runs down all of the loaf, so each slice will get a beautiful cinnamon swirl in it.

Stephie’s mother used to make cinnamon swirl bread when she used to be a child, and he or she informed me that her favourite factor used to be to consume it from the outdoor in, till she used to be left with the very heart bit with cinnamon sugar on each facet. Roughly like how I love to consume cinnamon rolls even now!

This cinnamon swirl bread makes for essentially the most fantastic toast, however I feel it might additionally make for some lovely nice french toast.

Cross-section of a sliced loaf of cinnamon swirl bread to show the swirl.

Easy methods to make cinnamon swirl bread

So how do you’re making this superior cinnamon swirl bread? I promise it’s no longer as exhausting because it seems to be – however I additionally promise to not give away your secrets and techniques if you wish to have other people to suppose you labored actually, actually exhausting in this recipe.

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Elements you want

The components record for this bread recipe is lovely brief and most likely is composed of items you have already got to your pantry and refrigerator.

For the bread itself, you are going to want:

1 cup milk
6 tablespoons room-temperature unsalted butter
2 1/4 teaspoons (1 envelope) instantaneous yeast
3 1/2 cups all-purpose flour
1 1/2 teaspoons fantastic sea salt
3 tablespoons granulated sugar

Ingredients for cinnamon swirl bread on a white countertop.

For those who fail to remember to set your butter out forward of time, I’ve were given some pointers for softening butter temporarily that you’ll use.

You are going to additionally need to make sure to know the best way to measure flour appropriately in order that this bread seems highest for you each time.

For the cinnamon swirl, you are going to want:

1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons all-purpose flour
1 huge egg crushed with 1 tablespoon water

Recipe Tip

Chances are you’ll suppose that the egg wash is for the outdoor of the loaf, however it’s in reality for the interior! It’s going to assist save you “gapping” within the swirl because the bread rises and bakes.

Making the bread dough

Get started through making the bread dough. To do that, upload the milk and butter right into a microwave-safe measuring cup or bowl and microwave on prime for roughly 1 minute.

You wish to have the milk to be heat however no longer sizzling – preferably, the temperature must learn round 115℉ on an instant-read thermometer.

The butter most likely gained’t totally soften, however don’t rigidity about that.

Pour the milk aggregate into a big bowl and upload the remainder of the dough components. Combine through hand or with a dough hook till the dough comes in combination however remains to be a bit of bit shaggy.

Now flip the dough onto a flippantly floured floor. Knead till the dough is clean and elastic, about 8-10 mins.

Position the dough right into a flippantly greased bowl. Duvet with a blank kitchen towel or piece of plastic wrap. Set the dough in a heat position till it has doubled in dimension – this may increasingly take round an hour.

Kneaded bread dough in a white bowl, ready to rise.

Whilst the dough is emerging, cross forward and prep your filling. Stir in combination the cinnamon, sugar, and flour in a single bowl, and whisk the egg and water in combination in some other bowl.

You’ll be able to additionally cross forward and spray an 8 1/2″ x 4 1/2″ loaf pan with nonstick cooking spray.

Shaping and baking the cinnamon swirl bread

As soon as your dough has doubled in dimension, it’s time to form the bread.

Gently flip the dough out onto a flippantly greased floor and pat or roll it right into a rectangle about 6 inches x 20 inches.

Dough rolled into a long rectangle and topped with cinnamon and sugar.

Brush the highest of the dough with the egg wash, then frivolously sprinkle at the cinnamon-sugar filling.

Now, beginning at some of the brief aspects, tightly roll the dough right into a log. Pinch the ends and the lengthy seam to seal and position seam-side down within the greased loaf pan.

Assembled loaf of cinnamon swirl bread in a loaf pan covered with plastic wrap, ready for proofing.

Proofed loaf of cinnamon swirl bread ready to go in the oven.

Loosely duvet the pan with greased plastic wrap and let the bread upward thrust about 1 extra hour, till it has risen 1 inch excessive of the pan. Whilst it’s emerging, preheat the oven to 350°F.

Bake the cinnamon swirl bread for 45-55 mins, till the outdoor is golden and the internal reads 190°F on an instantaneous learn thermometer. If the crust begins to get too brown towards the tip of the baking time however the inside of nonetheless isn’t totally baked via, tent flippantly with a work of foil to forestall the crust from getting darker.

Baked loaf of cinnamon swirl bread on a wire rack.

Moderately flip the bread out onto a twine rack to chill. If desired, brush the highest with melted butter after it comes out of the oven for a comfortable, satiny crust.

Let the cinnamon swirl bread cool sooner than chopping and playing.

Garage pointers

Retailer your cinnamon swirl bread at room temperature for a number of days. Be sure you stay it smartly wrapped; I in most cases wrap mine in foil.

You’ll be able to additionally retailer it within the freezer for as much as a month. Wrap the loaf in a layer of plastic wrap adopted through foil. Be sure you label it with the date when it used to be made so you realize its “easiest through” date!

Sliced loaf of cinnamon swirl bread on a piece of parchment paper.

Extra filling concepts

Clearly the cinnamon-sugar filling is the vintage selection for a cinnamon swirl bread, however there are alternative ways to modify up the filling for this bread.

Take a look at swapping out the cinnamon for pumpkin pie spice, apple pie spice, or chai spice mix for a mix of heat spices swirled into the dough.

You’ll be able to additionally upload dried raisins or dried cranberries to the filling. Sprinkle them on best of the cinnamon-sugar aggregate and roll them up with the dough.

King Arthur Flour makes one thing referred to as “jammy bits” – their apple cinnamon jammy bits (or an identical dried or dehydrated cinnamon apple bits) can be particularly just right on this filling.

Plate holding two slices of cinnamon swirl bread, with a second plate of bread in the background.

Recipe FAQs

How have you learnt how heat the milk aggregate for the dough must be?

You wish to have the milk used within the dough to be heat sufficient to turn on (ie, get up) the yeast, however no longer so sizzling that it kills the yeast.

You probably have an instant-read thermometer, the milk must be round 115°F. For those who don’t have a thermometer, it must really feel heat however no longer sizzling to the interior of your wrist.

What’s one of the simplest ways to knead bread dough?

Sprinkle a blank countertop with all-purpose flour. Position your dough at the floured floor.

Use the bottom of 1 palm to push the dough clear of you, then use your different hand to fold the dough again over itself and switch it 90 levels. Repeat this procedure for roughly 8 mins, including extra flour to the countertop if wanted if issues get too sticky.

The extra you apply the kneading movement, the better it’ll turn out to be. Kneading does take time, so don’t attempt to rush it; it’s necessary for development construction within the dough to your cinnamon swirl bread.

How do I do know when the dough is finished emerging?

While you’re making any more or less yeast dough, pay the nearest consideration to the visible cues within the recipe for when the dough is finished emerging and able for your next step. As an example, if the recipe says that the dough must be “doubled in dimension” or “till it’s crested about 1″ over the rim of the pan.”

The days given within the recipe offers you an concept of ways lengthy this would possibly take, however the actual time will range relying on how heat your kitchen is.

One simple strategy to know if the dough is finished emerging is in the course of the “poke take a look at.” Gently press an indentation into the dough together with your finger. If the dough slowly springs again, it’s able for your next step.

If the dough does no longer spring again, it wishes extra time to upward thrust.

How do I do know when this cinnamon swirl bread is finished baking?

One of the most first clues that your bread is finished or nearly finished would be the colour. The highest of the loaf must be deeply golden.

Then again, relying to your oven, the highest of the loaf could be browned sooner than the interior is cooked via!

Essentially the most dependable strategy to test your cinnamon swirl bread is with an instantaneous learn thermometer. For those who insert it into the middle of the loaf, it must learn round 190°F when the middle of the bread is cooked via.

Assist! My dough didn’t upward thrust. Have you learnt why?

With out being to your kitchen with you, it’s exhausting to understand precisely what would possibly have took place to your cinnamon swirl bread not to upward thrust, however there are a couple of not unusual causes first of all.

Be sure that your yeast is recent. In case your yeast isn’t recent, it gained’t upward thrust. I retailer my yeast within the freezer; this may increasingly stay it just right for approach longer than storing it within the pantry.

Any other not unusual factor is that the milk aggregate used to be too sizzling whilst you combined it with the opposite components. If the milk is simply too sizzling, it will probably kill the yeast, which is able to stay the dough from emerging.

I like to recommend the use of an instant-read thermometer to verify your milk is round 115℉. It is a nice temperature for activating the yeast with out killing it.

In case your dough is emerging however simply emerging extra slowly than you suppose it must, your kitchen could be slightly too chilly. Some more moderen ovens have a dough proofing atmosphere which fits nice.

In case your oven does no longer have a atmosphere for proofing, check out putting the dough within the oven with most effective the sunshine grew to become on (don’t flip the real oven on!). The sunshine will heat the interior of the oven simply sufficient to assist the dough upward thrust properly.

Make the dough:

Upload the milk and butter to a microwave-safe bowl or measuring cup. Microwave on prime for roughly 1 minute, or till the temperature reaches round 115℉ on an instant-read thermometer. The butter won’t totally soften; this is adequate.
Upload the warmed milk aggregate to a big bowl. Upload the rest dough components and blend till the dough comes in combination however remains to be slightly shaggy.
Flip the dough out onto a flippantly floured floor and knead for 8-10 mins, or till the dough is clean and elastic.
Position the dough in a flippantly greased bowl. Duvet the bowl, and make allowance the dough to upward thrust, at room temperature, till it’s just about doubled in bulk, about 1 hour. To check if the dough is finished emerging, gently press the dough together with your finger. If the dough slowly springs again, it’s able. If the dough does no longer spring again, it must upward thrust slightly longer.

Make the filling:

Whilst the dough is emerging, make the filling through stirring in combination the sugar, cinnamon, and flour.
In a separate bowl, whisk in combination the egg and water.

Fill and form the bread:

Switch the dough to a flippantly greased paintings floor, and pat it right into a 6″ x 20″ rectangle.
Brush the dough with the egg/water aggregate and best frivolously with the cinnamon-sugar filling.
Beginning with a brief finish, roll the dough right into a log. Pinch the ends to seal, and pinch the lengthy seam closed.
Switch the log, seam-side down, to a flippantly greased 8 1/2″ x 4 1/2″ loaf pan. Tent the pan loosely with flippantly greased plastic wrap.
Permit the bread to upward thrust till it’s crested about 1″ over the rim of the pan, about 1 hour. Once more, it will upward thrust extra slowly for you; let it upward thrust until it’s 1″ over the rim of the pan, even though that takes longer than an hour.
Whilst the dough is emerging, preheat the oven to 350°F.
Bake the bread for 45-55 mins. If you’re feeling the crust is getting too brown all through baking, tent with a work of foil – the bread will proceed baking, however it’ll save you the crust from browning additional. When finished, the bread’s crust will likely be golden brown, and the internal of the completed loaf must measure 190°F on a virtual thermometer.
Take away the bread from the oven, and gently loosen the sides with a heatproof spatula or desk knife. Flip it out of the pan, and brush the highest floor with butter, if desired; this may increasingly give it a comfortable, satiny crust. Permit the bread to chill utterly sooner than chopping.

Retailer bread, smartly wrapped, at room temperature for a number of days; freeze for longer garage.
Tailored from King Arthur Flour.

Serving: 1slice, Energy: 284kcal, Carbohydrates: 45g, Protein: 7g, Fats: 9g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 0.3g, Ldl cholesterol: 37mg, Sodium: 368mg, Potassium: 119mg, Fiber: 2g, Sugar: 10g, Nutrition A: 275IU, Nutrition C: 0.02mg, Calcium: 45mg, Iron: 2mg

Vitamin knowledge is robotically calculated, so must most effective be used as an approximation.