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Cinnamon Swirl Bread

by on January 8, 2011 · 13 comments

Update 2013: I guess I fulfilled my resolution because since 2011 I’ve been making loads of yeast bread!  Also, I now use either instant yeast or a new type of yeast called Red Star Platinum which I discovered one day by accident. The bread in the older photos is shorter in stature because the first time I made this I halved the recipe and baked it in a 9×5 inch pan.  I now make the full recipe and use two 8×4 inch loaf pan which makes the loaves taller.

Cinnamon Swirl Loaves

I don’t make New Year’s resolutions, but this year I resolve to bake more yeast breads, savory pies and casseroles. To start, here’s a recipe from Ryan, an 18 year old baker.

cinnamon swirl loaf

What was great about this recipe was the easy-to-work-with dough. It started off a bit sticky, but after kneading it for 5 minutes with the dough hook of a stand mixer, it had the perfect consistency. (2013 note :This picture doesn’t do it justice!)

cinnamon swirl loaf

As for sweetness, it’s about as sweet as the packaged kind, and while you could ice it, you really don’t have to. It’s perfect toasted with a little butter. Picky breakfast eaters in cupcake hats agree.

cupcake hat

Cinnamon Swirl Bread
 
Prep time
Cook time
Total time
 
I always make this bread with instant yeast or Platinum yeast. Both types of yeast can be mixed with the flour and do not need to be proofed before using.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • 4 cups all-purpose or bread flour (18 1/2 oz)
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) envelope (2 1/4 tsp) instant yeast**
  • 1 large egg
  • 4 tablespoons unsalted butter
  • 1 cup plus 4 tablespoons milk
  • 1 teaspoon vanilla extract
Filling:
  • 6 tablespoons melted butter for brushing
  • 2 1/2 teaspoon ground cinnamon
  • 2/3 cup very firmly packed dark brown sugar
Topping
  • Extra melted butter for brushing on the top
Instructions
  1. Place 3 cups (12.5 oz) of the flour, sugar, salt, and instant yeast into the bowl of a stand mixer.
  2. In a microwave-safe cup or in a saucepan, melt the butter and milk together until mixture is very hot. Let it cool down to about 130 degrees (measure with a thermometer for accuracy).
  3. Stir in the milk into the flour mixture, then add the egg and vanilla and stir until mixed. You can do this by hand or with the paddle attachment of a stand mixer. I always do this by hand.
  4. Add remaining cup of flour by quarter cupfuls until dough is no longer sticky. If you weighed your flour, you'll probably use it all. If you scooped, you might not.
  5. Using dough hook attachment of a stand mixer, knead until dough is smooth and elastic.
  6. Place dough in a greased bowl, cover, and allow it to rise in a warm place until doubled in bulk. With instant yeast, this takes 30 to 45 minutes.
  7. Punch down dough and turn out onto a floured work surface. Roll HALF of the dough into an 8x12 inch rectangle. Brush with half of the melted butter. Mix together cinnamon and brown sugar, then sprinkle half of the mixture evenly over rectangle.
  8. Roll firmly into a log, pinch the ends closed, and tuck them underneath. Place in a greased and parchment lined 8x4 inch loaf pan. Repeat with remaining dough and filling ingredients.
  9. Let rise in a warm place until doubled in bulk (30-45 minutes).
  10. Preheat oven to 350 degrees F (175 degrees C).
  11. Brush the top of the loaves with melted butter, then bake in preheated oven until golden brown, and sound hollow when tapped, about 30 minutes.
Notes
I've been making this bread with Red Star's Platinum Yeast. It has dough enhancers, so the bread is extra light and rises very high. The mixing method I use works well with the Platinum yeast, but it should be fine with "regular" yeast as well. Just make sure the liquid is no hotter than 130F and no cooler than 120.

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Published on January 8, 2011

{ 13 comments… read them below or add one }

Sue January 8, 2011 at 2:33 pm

Mmmmm! Nothing smells better than toasted cinnamon swirl bread! Fuzz sure looks cute (and happy!) in her hat. Makes me think bangs would look good on her.

On a different subject. I just mixed together regina biscotti, but I’m afraid I’ve morphed them into something else entirely. I didn’t have lemon so I used grated orange peel and more of it. Then I was having such fun weighing everything since there are weights for the entire recipe, and I put the sesame seeds IN the dough! Sigh…. The dough is in the fridge chilling. I’ll let you know how they turn out.

Ryan January 8, 2011 at 2:47 pm

Oh my gosh, I’m such a dork but I’m so excited that you mentioned my blog in your blog :D
Yours looks delicious! I just made some the other day but I’m not nearly as good at shaping the loaves haha.
Thankkkk you for reading my blog! :D

Katrina January 8, 2011 at 5:59 pm

Mmmm, toasty.
CUTE girl in cupcake hat!

vanillasugar January 8, 2011 at 7:00 pm

i wanted a cupcake hat you know. i love those and would totally wear it. she looks ADORABLE!

Gloria January 8, 2011 at 9:47 pm

I love the hat-chocolate cupcake with cherry frosting? Yum! Again, Fuzz makes a great cupcake hat model! I assume she works for treats….

HeartofGlass January 9, 2011 at 4:40 am

Your daughter has such a sense of ‘style.’ Of course, lots of little girls her age look cute, but Fuzz already has ‘style!’

Toasted cinnamon raisin bread with butter was one of my favorite breakfasts as a kid.

Barbara January 9, 2011 at 6:25 am

Oh yum! On the cupcake hat AND the cinnamon bread!

Katherine January 9, 2011 at 12:41 pm

Just pulled this out of the oven. Makes the house smell great. It’s delish… especially warm. Did make a few changes – I used white whole wheat flour. For the filling I used dark brown sugar and added finely chopped toasted pecans. I also sprinkled cinnamon sugar on top of the loaf before baking.
I would say quite a success for someone who only uses yeast when making pizza dough. Thanks for sharing the recipe.

Katherine January 9, 2011 at 12:41 pm

Just pulled this out of the oven. Makes the house smell great. It’s delish… especially warm. Did make a few changes – I used white whole wheat flour. For the filling I used dark brown sugar and added finely chopped toasted pecans. I also sprinkled cinnamon sugar on top of the loaf before baking.
I would say quite a success for someone who only uses yeast when making pizza dough. Thanks for sharing the recipe.

Ellen January 9, 2011 at 9:42 pm

Made this on Saturday. Yummy! Came out nicely, and made perfect toast for the weekend.

Mackenzie @ The Caramel Cookie January 10, 2011 at 7:49 am

YUM! I love the way cinnamon bread smells while baking!

Jen January 11, 2011 at 8:50 am

I’ve been enjoying the blog for a few weeks now. The gingerbread biscotti were a big hit at the elementary school and my husband was disappointed when I gave most of them away. If you are going to get into yeast breads this year, let me recommend “My Bread” by JIm Lahey. Best bread I have ever made and not a lot of complicated steps. Waiting for the storm to hit here in Maryland.

Jen January 11, 2011 at 11:03 am

I’m going to be baking more yeast breads, too, because I finally got a stand mixer for Christmas! I’m so excited! I made Cardamom Rolls the other day and was stunned at how much easier it was to make dough in the stand mixer than by hand. I think this might be the next thing I make. Looks great!

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