I am a huge fan of cinnamon! A long time ago now I made a cinnamon quick bread and I while I was enjoying it I remember thinking that I wanted to try a yeast bread version. Before I got a chance to try it, things came up, I got distracted and I forgot… and here we are 3 years later and I finally remembered! Being unable to resist the calls of thick swirls of sugary cinnamon in a light and fluffy bread I had to make it right away!
After searching for recipes for a while I decided to go with this recipe for a cinnamon swirl bread from The Pioneer Woman . This recipe starts off as a pretty standard white bread recipe with a bit of extra sugar and then you add the swirls of cinnamon. Adding the cinnamon swirls is pretty easy with you simply rolling the dough out, sprinkling on the cinnamon and then rolling it up to form a log. The hardest part about this recipe is all all of the waiting, especially when the bread is in the oven filling your place with the those amazing fresh baked bread aromas.
The cinnamon swirl bread turned out amazingly well! It has a solid crusty outside and a light, soft, fluffy and moist inside. The cinnamon swirls turned out perfectly and the aroma of the cinnamon was exhilarating! As soon as the loaf had cooled down a bit, I got into it, cutting off a slice and slathering it with butter that started melting into it right away. It is seriously hard to beat that first bite of a still warm, freshly baked bread with melted butter and the cinnamon in this bread seriously takes it over the edge!
After that freshly baked bread euphoria wore off, I could not help but thinking that the sliced cinnamon swirl bread reminded me of cinnamon buns! With that thought I knew exactly what I was going to be having for breakfast the next morning, cinnamon bun bread. I made a simple cream cheese frosting and slathered it on some toasted slices of the cinnamon swirl bread. What an amazing way to start out the day!
Cinnamon Swirl Bread
A light, fluffy and moist bread with swirls of cinnamon.
- 1 cup milk
- 1/3 cup butter, salted
- 2 1/2 teaspoons active dry yeast
- 2 eggs
- 1/3 cup sugar
- 3-3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter, room temperature
- 1/3 cups sugar
- 2 tablespoons cinnamon
- 1/2 cup raisins and/or walnuts, optional
- 1 egg and milk
- 1 tablespoon milk
- Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
- Mix in the yeast and let sit for 10 minutes.
- Mix the eggs and sugar in a large bowl.
- Mix in the milk.
- Mix the flour and salt and beat half of it into the milk mixture until combined.
- Beat in the remaining flour until combined.
- Knead the dough until smooth, adding more flour if it is too sticky.
- Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
- Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
- Spread the butter over the dough.
- Mix the sugar and cinnamon and sprinkle it over the dough.
- Roll the dough up into a log.
- Place the dough into a greased 9x5x3 inch loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
- Mix the egg and milk and brush it over the top of the loaf.
- Bake the loaf in a preheated 350F/180C oven until golden brown on top, about 30-40 minutes.