Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, homemade cinnamon swirl bread. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
In a large bowl, dissolve yeast in warm water. My family loves it, be sure to use the right sized pan, if you don't, then the bread will be doughy. Homemade cinnamon swirl bread (aka cinnamon raison bread) is soft, fluffy, and magical.
Homemade Cinnamon Swirl Bread is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Homemade Cinnamon Swirl Bread is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook homemade cinnamon swirl bread using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Homemade Cinnamon Swirl Bread:
- Prepare For the dough:
- Get granulated sugar
- Prepare instant yeast (or 1 standard packet)
- Take water
- Take whole milk
- Get unsalted butter, very softened
- Take bread flour + extra as needed
- Get salt
- Get ground cinnamon
- Get For the cinnamon filling:
- Prepare granulated sugar
- Prepare ground cinnamon
- Prepare For brushing the top of the loaf:
- Get unsalted butter, melted
Make perfectly fluffy, delicious cinnamon swirl bread right in your own kitchen. 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. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened.
Steps to make Homemade Cinnamon Swirl Bread:
- 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 it's 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.
- 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.
- 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.
- 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.
- 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 it's 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.
- Once it's 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.
Homemade Cinnamon Swirl Bread - Step by Step Photos. Bread flour is key to this cinnamon swirl bread recipe. How to Roll Cinnamon Swirl Bread. After the dough rises, punch it down and shape the cinnamon swirl bread. Bread: Whisk the flour, baking soda, and salt together in a large bowl.
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