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Cinnamon Swirl Bread

This cinnamon swirl bread features a soft, tender crumb with fragrant cinnamon sugar layered into each loaf. The process involves mixing, kneading, rolling, and baking to create a crusty exterior with gooey, cinnamon-infused layers inside, resulting in a warm, inviting loaf perfect for breakfast or comfort food.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast or instant yeast, reduced rising time
  • 1 cup whole milk warm to about 37°C (98.6°F)
  • 1/4 cup granulated sugar
  • 4 cups all-purpose flour can substitute bread flour for softer crumb
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tsp salt
  • 1/2 cup melted butter for spreading on dough
  • 3 tbsp ground cinnamon aromatic and warm
  • 1/2 cup brown sugar for filling

Equipment

  • Mixing bowls
  • Dough scraper
  • Rolling pin
  • 9x13 inch baking dish
  • Pastry brush
  • Kitchen towel or plastic wrap
  • Wire rack

Method
 

  1. In a small bowl, combine warm milk, a teaspoon of sugar, and yeast. Let sit for 5-10 minutes until frothy and bubbly, signaling active fermentation.
  2. In a large mixing bowl, whisk together flour, remaining sugar, and salt. Add softened butter and eggs, then pour in the activated yeast mixture.
  3. Stir or knead until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic, feeling slightly tacky but not sticky.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size and puffy.
  5. Once risen, punch down the dough gently, then roll it out on a floured surface into a large rectangle about 12x16 inches.
  6. Spread melted butter evenly over the surface of the dough, then sprinkle the cinnamon and brown sugar mixture generously over the butter, leaving a small border to prevent spilling.
  7. Roll the dough tightly from the long side into a log, then cut into 1.5 to 2-inch slices.
  8. Arrange the slices in a greased 9x13-inch baking dish, placing cut sides facing up. Cover loosely and let rise for 30-45 minutes until puffy.
  9. Preheat your oven to 180°C (350°F). Bake the bread for 25-30 minutes until the top is deep golden and fragrant, tenting with foil if necessary to prevent over-browning.
  10. Remove from the oven, let cool slightly on a wire rack, then serve warm. Enjoy the gooey cinnamon layers with melted butter or a dusting of powdered sugar if desired.

Notes

For a richer flavor, brush the top with melted butter before baking. To make the bread vegan, substitute eggs with flax eggs and use dairy-free butter and milk.