A few simple ingredients are all that are needed to make this homemade cinnamon swirl bread recipe, which will become a family favorite.
It has a really gooey cinnamon swirl within and is soft and chewy. The aroma of anything hot and freshly baked will draw a sizable crowd.
Bread can seem like a terrifying project to take on. However, not only does this cinnamon swirl bread look and taste amazing, but it is really easy to recreate.
In this article, we are going to go through each step to help you to make cinnamon swirl bread yourself.
What Is Cinnamon Swirl Bread?
Just as the name implies, this is similar to any common bread recipe. Then after your dough has risen, you add a sugar and cinnamon mixture which you roll up.
This is then what causes a gorgeous swirl effect once you cut into your baked bread.
Cinnamon swirls are a beloved dessert. Yet, this recipe transforms that pastry into bread form. The outcome is fluffy and soft bread, with a sweet and slightly spiced cinnamon filling.
You will need the following to make a cinnamon swirl bread.
- 3 cups of bread flour, plus extra for dusting,
- ½ cup of water,
- 2 and ¼ tsp if instant yeast or active dry yeast,
- ½ cup of whole milk,
- ½ cup of granulated sugar,
- 5 tbsp of softened unsalted butter,
- 2 tsp of ground cinnamon,
- 1 tsp of salt,
- ½ of raisins (optional)
Step 1: Activate Yeast
In a medium bowl or the bowl of your stand mixer, combine 1/4 cup of the sugar and the yeast.
In the microwave or on the stovetop, heat the milk and water together until they are around 110 °F or warm to the touch.
Pour the sugar and yeast over this mixture, then mix them together. Cover loosely with plastic wrap and let the mixture sit for 5 minutes, or until foamy.
Step 2: Create Bread Dough
In a separate bowl, beat 4 tbsp of butter using a rubber spatula, wooden spoon. Add 2 and ½ cups of bread flour and the salt.
Using your stand mixer, beat the butter and flour on a low to medium speed, then slowly begin adding more bread flour to create a dough that doesn’t cling to the bowl’s sides.
For two minutes, knead the dough by hand or in a stand mixer on medium speed until it is smooth but still soft.
Step 3: Allow The Dough To Rise
Oil the inside of a bowl with either nonstick spray or butter. Then form the dough into a ball, place the dough ball inside the oiled bowl.
Place the dough in a slightly warm area, closely covered with aluminum foil or plastic wrap. Allow the dough to double in size, which should take around 1 to 2 hours.
Step 4: Create And Add Filling
Next, grease a 9-inch loaf tin with butter or nonstick spray. Then combine cinnamon, the additional 1/4 cup sugar, and the raisins (if using) in a small bowl and place to one side.
To let the air out, punch the dough down. Using a floured rolling pin and a lightly dusted work surface, form the dough into a 9 by 18-inch rectangle.
Spread the cinnamon-sugar mixture over the top, leaving a 1-inch border all the way around.
Step 5: Form Swirl And Rest Again
A 9-inch log of dough should now be carefully rolled. Pinch the ends together to seal. Put the dough into the prepared loaf tin with the bottom up, seam side down.
Carefully cover the tin and allow the dough to rise for about an hour in a warm area. Or when the dough fills the entire tin.
Before your dough is ready, preheat your oven to 350 °F.
Step 6: Bake Bread
Brush the top of the loaf with the remaining 1 tablespoon of butter, which has been melted down.
Bake the bread for 35 to 45 minutes, or until golden brown and the surface of the bread sounds hollow when tapped.
When baking, if you notice the loaf’s surface is browning too quickly, cover it with aluminum foil.
Step 7: Cool And Serve
Place the bread on a wire rack and allow it to cool in the tin for ten minutes. Then remove it from the tin and allow the bread to cool fully on the wire rack.
Once cooled, slice, then serve.
Leftovers should be covered and kept in the refrigerator for up to a week or at room temperature for 5 days.
Baked bread freezes incredibly well. Wrap the loaf with plastic wrap first, then an additional layer of aluminum foil.
The bread can then be left in the freezer for up to three months. When you next want some cinnamon swirl bread, thaw overnight at room temperature or in your fridge.
Then you can warm up a slice to your liking.
Additionally, the bread dough can be frozen as well. After the dough has been knocked back in step 5, securely wrap it in plastic wrap before covering it with aluminum foil.
For up to three months, this dough can be frozen.
After thawing in the refrigerator for an entire night, knock the dough back one more to release any air bubbles. Then the remainder of step 5 should be completed following this.
Cinnamon swirl bread can be a bit time-consuming, but it is relatively easy to make yourself. By following the steps we have outlined above, you will be able to make this bread in no time.
All your friends and family will be impressed once you cut into this loaf and that perfect swirl is revealed.
We hope you have enjoyed this article. Now you will be able to make cinnamon swirl bread yourself!
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