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Sunday, March 3, 2024

Selfmade Cinnamon Swirl Bread – Sally’s Baking Dependancy


This home made cinnamon swirl bread recipe is a household favourite and requires solely a handful of primary substances (simply 8!). It’s smooth and tender with probably the most unbelievably gooey cinnamon swirl inside. Every yeasted bread slice tastes fabulous by itself, however attempt it toasted with some butter… unbelievable! For a no-yeast model, see my cinnamon swirl fast bread.

One reader, Michelle, commented: “Top-of-the-line recipes for cinnamon swirl on the market. The bread is fluffy such as you would discover in a bakery and it has simply the correct quantity of cinnamon and sugar, with out being too gooey. We made our first loaf final night time and by morning it was gone, so we now have to make a second loaf. ★★★★★

slices of homemade cinnamon swirl yeasted bread on wooden serving board with green linen in background.

Selfmade cinnamon swirl bread is one in all life’s best treasures. Sizzling & contemporary out of the oven, the scent alone will captivate a big crowd. The bread is buttery smooth and the hypnotizing swirls are deliciously candy. This recipe is principally a simplified model of my cinnamon crunch bread.

I like an excellent cinnamon sugar swirl (I imply, have you ever tried this cinnamon swirl banana bread??) However truthfully, there’s nothing on earth fairly just like the craft of home made yeast bread. Isn’t it so satisfying? That’s why I’ve so many home made yeast bread recipes on this web site. Everybody’s favourite!

Baking with Yeast Information

Are you a yeasted bread newbie? Reference this Baking with Yeast Information everytime you work with baker’s yeast. I embrace sensible solutions to your entire widespread yeast questions.

overhead photo of homemade cinnamon swirl bread slices.

Up to date & Improved Cinnamon Swirl Bread Recipe

This recipe has seen some updates over the previous decade, and I need to present a fast comparability picture. Once I first revealed this recipe, I formed the dough right into a thick sq. and rolled it up. This gave me little or no swirl contained in the baked bread. Now I roll it out right into a thinner 8×20-inch rectangle. I brush the rolled-out dough with egg white, and sprinkle the cinnamon sugar on high. The egg white helps the cinnamon sugar stick, and helps forestall massive air gaps within the baked bread.

This methodology produces extra swirls in every slice. The loaf additionally rises taller because it bakes. I nonetheless can’t imagine the BIG distinction these SMALL adjustments make. Have a look at the slices:

2 slices of cinnamon swirl bread

Easy methods to Make Yeasted Cinnamon Swirl Bread

Immediately I’m instructing you how you can turn out to be a bread-baking skilled (effectively, near it!). This recipe is similar to my sandwich bread recipe, however it’s slightly sweeter. Comply with my ideas and shortly you’ll bake home made croissants or croissant bread, home made bagels, cheese bread, and even star bread. With solely a handful of primary substances, your kitchen will rework right into a bread bakery!

  • Put together the Dough: Step one is to combine the bread dough. You want yeast, sugar, water, milk, butter, bread flour, and salt. The factor about home made bread is that the substances are SO primary, however throw the phrase “yeast” in there and plenty of really feel intimidated. I promise it’s not tough to throw this dough collectively. So long as you give the yeast, sugar, water, and milk a couple of minutes to sit down earlier than including the opposite substances, you’re heading in the right direction!
  • Use Bread Flour: All-purpose flour doesn’t have sufficient energy to help the rise and construction of cinnamon swirl bread. Bread flour is bought proper subsequent to the all-purpose flour within the baking aisle, and if you happen to want some recipe inspiration on your leftover bread flour, attempt any of those recipes.
  • Knead the Dough: Are you aware how to do that? If not, I’ve a complete tutorial and video for Easy methods to Knead Dough.
  • First Rise: The dough should rise twice. After you knead the dough, let it rise till doubled in measurement.
  • Swirl the Dough: After the dough rises, punch it down, then roll it out. Brush with egg white, sprinkle with cinnamon and sugar, and roll again up.
  • Second Rise: Place the rolled dough right into a loaf pan and let it rise for 1 extra hour.
  • Bake: Pat your self on the again as a result of—congratulations!—you’re a bread baker with the only but tastiest home made cinnamon bread recipe on the planet.

These Step-by-Step Pictures Will Assist:

These are the substances you want:

ingredients on counter including water, sugar, egg white in bowl, butter, cinnamon, salt, and yeast.

Right here is the dough after kneading:

ball of dough on counter.

Let the kneaded dough rise till doubled in measurement, like this:

glass bowl with risen dough inside.glass bowl with risen dough inside.

Punch it right down to launch the air, and roll it out into an 8×20-inch rectangle:

rolled out dough on marble counter.rolled out dough on marble counter.

Utilizing a pastry brush, brush the floor with a crushed egg white. Sprinkle cinnamon sugar on high:

rolled out dough with cinnamon sugar sprinkled on top.rolled out dough with cinnamon sugar sprinkled on top.

Roll it up right into a 9-inch log, place right into a loaf pan, and let it rise as soon as once more. Right here is the dough earlier than and after this 2nd rise:

two pictures of dough shaped in loaves side-by-side with one risen in pan.two pictures of dough shaped in loaves side-by-side with one risen in pan.

Earlier than baking, calmly brush the highest of the loaf with melted butter.

The bread takes about 40 minutes within the oven. Use an instant-read thermometer to examine the inner temperature of the baked bread. This ensures you received’t under-bake or over-bake the bread. The bread is finished when the middle is 195–200°F (90–93°C). An instant-read thermometer is an extremely useful bread-baking device; you too can use it on the very starting of the bread-making course of to examine the liquids are warmed to the correct temperature to activate the yeast.

slices of homemade cinnamon swirl yeasted bread on wooden serving board.slices of homemade cinnamon swirl yeasted bread on wooden serving board.
Why are there massive gaps in my cinnamon swirl bread?

Gaps can kind between the dough and cinnamon swirl in your home made cinnamon swirl bread. It’s occurred to me loads of instances! It’s the moistened dough separating from the dry cinnamon-sugar combination because it bakes. To assist forestall this, be sure to are brushing the dough with egg white earlier than including the cinnamon sugar. Moreover, you should use a toothpick or skinny skewer to poke 3 holes within the high of the risen loaf proper earlier than baking; this can assist steam escape.

I nonetheless can’t resolve which is finest: the scent of home made cinnamon swirl bread baking, the buttery and fluffy inside, or the hypnotizing, gooey, sticky, delectable cinnamon swirl.

By the best way, you’ll undoubtedly need to use this bread to degree up your French toast sport, particularly if you happen to use it for apple cider French toast!

buttered slices of homemade cinnamon swirl bread on gray plate.buttered slices of homemade cinnamon swirl bread on gray plate.

Grow to be a Bread Baker with My Approachable Recipes:

Listed below are all of my bread recipes and video tutorials.

Print

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slices of homemade cinnamon swirl yeasted bread on wooden serving board.slices of homemade cinnamon swirl yeasted bread on wooden serving board.

Selfmade Cinnamon Swirl Bread


  • Writer:
    Sally


  • Prep Time:
    3 hours, half-hour


  • Prepare dinner Time:
    40 minutes


  • Complete Time:
    4 hours, 45 minutes


  • Yield:
    1 loaf


  • Class:
    Bread


  • Technique:
    Baking


  • Delicacies:
    American


Description

This home made cinnamon swirl bread recipe is a household favourite and solely requires a handful of primary substances. It’s smooth and fluffy with probably the most unbelievably gooey cinnamon swirl inside! See recipe Notes for freezing and in a single day directions. You too can reference my Baking with Yeast Information for solutions to widespread yeast FAQs. 



Directions

  1. Put together the dough: Whisk the nice and cozy water, heat milk, yeast, and a pair of Tablespoons of sugar collectively within the bowl of your stand mixer fitted with a dough hook attachment. Loosely cowl and permit to sit down for five–10 minutes till foamy and frothy on high. *If you don’t personal a stand mixer, you are able to do this in a big mixing bowl and within the subsequent step, combine the dough along with a big wood spoon or silicone spatula. It is going to take a little bit of arm muscle. A hand mixer works, however the sticky dough repeatedly will get caught within the beaters. Mixing by hand with a wood spoon or silicone spatula is a better option.*
  2. Add the remaining sugar, the butter, 1 cup flour (about 130g), and the salt. Beat on low pace for 30 seconds, scrape down the edges of the bowl with a silicone spatula, then add one other cup of flour. Beat on medium pace till comparatively integrated (there should still be chunks of butter). Add the remaining flour and beat on medium pace till the dough comes collectively and pulls away from the edges of the bowl, about 2 minutes. If the dough appears too moist to some extent the place kneading (subsequent step) could be unimaginable, beat in additional flour 1 Tablespoon at a time till you have got a workable dough. Dough ought to be smooth and slightly cheesy, however nonetheless manageable to knead with calmly floured palms.
  3. Knead the dough: Hold the dough within the mixer and beat for an extra 8–10 full minutes, or knead by hand on a calmly floured floor for 8–10 full minutes. (Should you’re new to bread-baking, my Easy methods to Knead Dough video tutorial can assist right here.) If the dough turns into too sticky throughout the kneading course of, sprinkle 1 teaspoon of flour at a time on the dough or on the work floor/within the bowl to make a smooth, barely cheesy dough. Don’t add extra flour than you want; you don’t want a dry dough. After kneading, the dough ought to nonetheless really feel slightly smooth. Poke it along with your finger—if it slowly bounces again, your dough is able to rise. You too can do a “windowpane take a look at” to see in case your dough has been kneaded lengthy sufficient: tear off a small (roughly golfball-size) piece of dough and gently stretch it out till it’s skinny sufficient for mild to go by it. Maintain it as much as a window or mild. Does mild go by the stretched dough with out the dough tearing first? In that case, your dough has been kneaded lengthy sufficient and is able to rise. If not, hold kneading.
  4. 1st Rise: Flippantly grease a big bowl with oil or nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl and permit the dough to rise in a comparatively heat atmosphere for 1.5-2 hours or till double in measurement. (I at all times let it rise on the counter. Takes about 2 hours. For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking with Yeast Information.)
  5. Grease a 9×5-inch loaf pan. (I often use this one or this one.)
  6. For the swirl: In a small bowl, whisk 1/4 cup (50g) sugar and the cinnamon collectively.
  7. Form the dough: When the dough is prepared, punch it right down to launch the air. Flippantly flour a piece floor, your palms, and a rolling pin. Roll the dough out into a big 8×20 inch rectangle. It doesn’t need to be excellent—in reality, it should in all probability be rounded on the sides. That’s okay! Utilizing a pastry brush, brush the floor with crushed egg white, then sprinkle on the cinnamon-sugar, leaving a 1-inch border uncovered. Roll it up into an 8-inch log. Place the loaf, seam-side down, into the ready loaf pan. If any cinnamon-sugar filling spilled out of the edges, don’t waste it! Sprinkle it on high of the bread within the loaf pan.
  8. 2nd Rise: Cowl the formed loaf and permit to rise for 1 hour, or till it’s about 1 inch above the highest of the loaf pan.
  9. Alter oven rack to a decrease place and preheat oven to 350°F (177°C). (It’s finest to bake the bread in the direction of the underside of the oven so the highest doesn’t burn.)
  10. After the dough rises, soften the remaining 1 Tablespoon of butter. Utilizing a pastry brush once more, gently brush it on high of the loaf. Be mild, in order to not deflate the dough. Bake for 35–45 minutes, or till golden brown. Examine on the bread about midway by baking—if the highest of the loaf is browning too shortly, tent with aluminum foil. To check for doneness, if you happen to gently faucet on the loaf, it ought to sound hole. For a extra correct take a look at, the bread is finished when an instant-read thermometer inserted into the middle of the loaf registers 195–200°F (90–93°C).
  11. Take away from the oven and permit bread to chill for a couple of minutes within the pan on a cooling rack. Take away loaf from the pan and funky it instantly on a cooling rack for no less than 10 minutes earlier than slicing. Be at liberty to let it cool utterly earlier than slicing, too.
  12. Cowl leftover bread tightly and retailer at room temperature for six days or within the fridge for as much as 10 days.


Notes

  1. In a single day Directions: Put together the dough by most of step 4, permitting the dough to rise in a single day within the fridge as an alternative of in a heat atmosphere. The sluggish rise offers the bread great taste! Within the morning, let the dough sit on the counter till it involves room temperature, then proceed with step 5. I don’t suggest shaping the bread the night time earlier than as it should puff up an excessive amount of in a single day.
  2. Freezing Directions: Baked bread freezes splendidly! Wrap the loaf in plastic wrap, then a layer of aluminum foil. Freeze for as much as 3 months. Thaw in a single day within the fridge or at room temperature, then heat to your liking. You too can freeze the bread dough. After punching down the dough in step 7, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for as much as 3 months. Thaw in a single day within the fridge, then deliver to room temperature. As soon as at room temperature, punch the dough down once more to launch any air bubbles. Proceed with the remainder of step 7 (shaping the dough).
  3. Particular Instruments (affiliate hyperlinks): Electrical Stand MixerGlass Mixing Bowl | Wood Spoon or Silicone Spatula | Rolling Pin | Pastry Brush | 9×5-Inch Loaf Pan | Prompt-Learn Thermometer | Cooling Rack
  4. Milk: Complete milk or 2% milk are finest. I don’t recommend a lower-fat milk. Readers have used nondairy milks with success, however I haven’t personally examined it.
  5. Yeast: I at all times use Purple Star Platinum yeast, an prompt yeast. You should use lively dry yeast as an alternative, with no adjustments to the preparation. Rise instances shall be barely longer. Reference my Baking With Yeast Information for solutions to widespread yeast FAQs.
  6. Flour: Larger-protein flour like bread flour is finest for this bread recipe due to its robust gluten formation and excessive rise. All-purpose flour could yield a flimsy bread. 
  7. Complete Wheat Flour: I don’t suggest complete wheat flour as a result of it doesn’t have the identical baking properties as white flour or bread flour (the gluten ranges are completely different). Should you want to use complete wheat flour, attempt my recipe for complete wheat bread as an alternative, and be at liberty so as to add the egg white/cinnamon swirl to that dough as an alternative.
  8. Can I Add Raisins? Sure, you may add 3/4 cup (about 110g) of raisins to the cinnamon-sugar combination. Sprinkle it over the egg white-brushed dough.
  9. Bread Machine Questions: I don’t personal a bread machine so I’ve not examined it, however some readers have reported success within the feedback part.
  10. Stop Giant Gaps: Gaps can kind between the dough and cinnamon swirl in your home made cinnamon swirl bread. It’s occurred to me loads of instances! It’s the moistened dough separating from the dry cinnamon-sugar combination because it bakes. To assist forestall this, be sure to are brushing the dough with egg white earlier than including the cinnamon-sugar. Moreover, you should use a toothpick or skinny skewer to poke 3 holes within the high of the risen loaf proper earlier than baking; this can assist steam escape.

Key phrases: Selfmade Cinnamon Swirl Bread

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