Bread Recipes

Bread Baking: Cinnamon Swirl Bread

I love cinnamon. There isn’t much I don’t like cinnamon in. And I’m a sucker for a soft, homemade bread. Combine the two and I am in love. So, today we are marrying a loaf of bread with a cinnamon roll. Amazing.

Cinnamon Swirl Bread:
1 cup (250mL) warm milk (about body temperature)
1 1/2 tsp dry yeast
1/3 cup (75g) sugar
1 tsp salt
4 cups (500g) white flour
1/4 cup (60g) butter
1 egg
1/2 cup (100g) sugar
1 tbsp cinnamon
Warm milk, yeast and sugar in a mixing bowl and stir until dissolved. Add the salt to the flour and mix through. Add flour to the yeast mixture and stir with a spoon until you can’t anymore. Then turn out onto a clean surface and knead until it forms a soft dough. Add butter about a tablespoon at a time and knead it until combined. Put dough into a bowl and cover with a clean towel. Allow to rise for about an hour or until dough doubles in size. Then remove dough from bowl and knead briefly. Roll dough out in a rectangle about the same width as your bread pan. Spread beaten egg over the dough. Sprinkle cinnamon and sugar mixture over your dough until completely covered in cinnamon. Roll dough into a log. Pinch the edges closed as well as you can. Place into your greased bread pan. Allow to rise about half an hour. Bake at 350°F or 180°C for about 40-45 minutes. Brush top with butter. Allow to cool.

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