How to Quick To Try At Home Homemade Cinnamon Swirl Bread

How to Quick To Try At Home Homemade Cinnamon Swirl Bread Delicious, fresh and tasty.

Homemade Cinnamon Swirl Bread. In a large bowl, dissolve yeast in warm water. An easy quick bread with a swirl of cinnamon sugar. An easy quick bread with a swirl of cinnamon sugar.

Although making your own bread can be a labor of love, the end results are incomparable.

This homemade cinnamon swirl bread is so simple and has a gooey middle cinnamon layer that stays soft long after the bread has cooled.

This homemade cinnamon swirl bread recipe is a family favorite and only requires a handful of basic ingredients.

You can have Homemade Cinnamon Swirl Bread using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Homemade Cinnamon Swirl Bread

1. It’s of For the dough:.

2. It’s of granulated sugar.

3. It’s of instant yeast (or 1 standard packet).

4. Prepare of water.

5. You need of whole milk.

6. It’s of unsalted butter, very softened.

7. Prepare of bread flour + extra as needed.

8. You need of salt.

9. It’s of ground cinnamon.

10. It’s of For the cinnamon filling:.

11. It’s of granulated sugar.

12. It’s of ground cinnamon.

13. You need of For brushing the top of the loaf:.

14. Prepare of unsalted butter, melted.

It's soft and tender with the most unbelievably gooey cinnamon swirl inside!

Combine buttermilk, egg and oil; stir into dry ingredients just until moistened.

Unlike traditional cinnamon-swirl breads, that use melted butter as a base for the cinnamon-sugar filling, this loaf is brushed with beaten egg.

Butter acts as a barrier between the pieces of rolled-up dough, preventing them from cohering, and giving you bread that "unravels" when you cut it.

Homemade Cinnamon Swirl Bread step by step

1. In a large bowl or the bowl of a stand mixer, whisk together the sugar and yeast. Heat the milk and water together either in the microwave or on the stovetop until its warm to the touch (about 110°F). Pour the milk mixture over the yeast and sugar and whisk it together. Then loosely cover it and let it sit for 5 minutes, until it's frothy. Then use either a rubber spatula or a dough hook if you're using a stand mixer and beat in the butter until it's slightly broken up..

2. Next add 2 1/2 cups of the bread flour, the salt and the cinnamon and mix until combined (med-low speed). Then add additional bread flour (about 1/2 cup, maybe a bit more) until you get a soft dough that no longer sticks to the sides of the bowl. Then you either want to knead with floured hands or with the mixer on medium speed for 2 minutes, until the dough is smooth and still slightly soft..

3. Shape your dough into a ball and place it into a large, greased bowl. Turn the ball to coat all sides, then cover it tightly with plastic wrap or foil and let it rise someplace warm for 1-2 hours, or until doubled in size. Towards the end of rise time, mix together the remaining sugar and cinnamon for your bread filling in a small bowl and set it aside. Also grease a 9x5" loaf pan with either more butter or with non-stick spray and set it aside..

4. Punch down the dough to release the air, then place it onto a floured surface. Use a floured rolling pin to roll it out into a rectangle (9x18"). Sprinkle the cinnamon sugar mix over the dough, leaving a border around the sides. Then roll it up very tightly into a 9" log. Pinch the ends together to seal or tuck them slightly under. Place into the prepared loaf pan and cover loosely. Allow it to do a 2nd rise someplace warm until the dough rise to the top of the pan, about 1 hour..

5. Adjust your oven rack to the lower third position and preheat to 350°F. Gently brush the melted butter over the top of the dough. Bake until the loaf is golden brown and when its gently tapped, the top of the loaf sounds hollow, about 35-45 minutes. If you notice the bread browning too quickly while it bakes, then loosely tent foil over the top..

6. Once its done, place the pan on a wire rack to cool for 10 or so minutes. Then remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving. Keep leftovers covered for 4-5 days or store in the fridge for up to 1 week..

Place dough on lightly floured surface; gently roll in flour to coat.

Grease large bowl with shortening or cooking spray.

Heat until very warm, but don't boil.

Allow to cool until still warm to the touch, but not hot.

Take a buttermilk bread dough recipe and turn it into a sweet cinnamon swirl bread.