Cinnamon Swirl Bread

Name: Cinnamon Swirl Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 16
Cuisine: American
Ingredients: 2 packages (1/4 ounce each) dry active yeast; 1 cup plus 1 tablespoon sugar divided; 1/3 cup warm water; 1 cup whole milk; 2 eggs; 6 tablespoons butter softened; 1 teaspoon salt; 5 ½ cups bread flour; 2 tablespoons ground cinnamon

Homemade bread is one of my favorite things to bake. Not only is it tasty, it also makes the house smell divine. Homemade bread is a great gift to give, or to take into the office or school to share. Cinnamon Swirl Bread is a favorite around here, and really easy to make. This recipe makes two loaves of bread with a cute and sweet cinnamon swirl in the center of each loaf. I have three ravenous high school teenage boys in the house, so they quickly & easily devour both loaves. If you aren’t feeding bottomless pits, then feel free to enjoy one loaf and share the second 🙂

In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar. Set aside for 5 minutes until the yeast is frothy.

In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.

Stir in the remaining flour ½ cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).

Place the dough in a large greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1-2 hours.

In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.

Punch down the dough then turn onto a lightly floured surface. Divide the dough in half and roll each portion into an 18×8-inch rectangle.

Sprinkle each rectangle evenly with the cinnamon sugar mixture, leaving a 1/2 inch border around the edges with no cinnamon sugar. Roll up the dough jelly-roll style, forming an 8 inch long log.

Place the loaves in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.

Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.

Remove the loaves from the pans to cool on cooling racks. Slice with a bread knife and serve with softened butter.

Yield: 16

Cinnamon Swirl Bread

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

2 packages (1/4 ounce each) dry active yeast
1 cup plus 1 tablespoon sugar divided
1/3 cup warm water
1 cup whole milk
2 eggs
6 tablespoons butter softened
1 teaspoon salt
5 ½ cups bread flour
2 tablespoons ground cinnamon

Instructions

In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar.

Set aside for 5 minutes until the yeast is frothy.

In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth.

Stir in the remaining flour ½ cup at a time until a soft dough forms.

Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).

Place the dough in a large greased bowl, turning once to grease the top.

Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1-2 hours.

In a small bowl, mix the cinnamon and remaining ½ cup of sugar together. Set aside.

Punch down the dough then turn onto a lightly floured surface.

Divide the dough in half and roll each portion into an 18×8-inch rectangle.

Sprinkle each rectangle evenly with the cinnamon sugar mixture, leaving a 1/2 inch border around the edges with no cinnamon sugar.

Roll up the dough jelly-roll style, forming an 8 inch long log.

Place the loaves in two greased 9×5 inch loaf pans, seam side down.

Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.

Bake the loaves at 350F degrees for 30 minutes, until golden brown on top.

Remove the loaves from the pans to cool on cooling racks.

Slice with a bread knife and serve with softened butter.

Notes

Makes 2 loaves; 16 servings.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 183mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 7g