Cinnamon Swirl Bread

Making homemade bread to me is almost therapeutic.  You are rewarded again and again while you are making it, first when the dough doubles in size and you realize you have done the beginning steps properly, next when the aroma of the bread baking in your oven fills your home with the most comforting of scents, and finally when you eat the fresh bread, especially slathered in some butter as it makes your taste buds jump for joy.  

When I saw this cinnamon swirl bread on Monet's blog, Anecdotes and Apple Cores, I knew I had to try it.  If you are not familiar with her blog, you must check it out.  She is a beautiful person on the inside and out which is clearly evident in her writing and the wonderful recipes that she shares.   

Cinnamon bread is a favorite in my home, but I have never made it homemade.  I usually buy it at the grocery store, and as Monet says in her post, it can be pretty expensive.  This bread did not disappoint.  It was incredibly delicious.  My family loved it.  When I put this bread in the oven, the wonderful cinnamon smell wafted throughout the house, and one by one, my family came into the kitchen to ask how long it would be before it was ready.    It was just perfect.  I will definitely make it again and again.  I am even thinking I may spend a day baking several of these breads to give away for the holidays.

Lightly toasted with butter is the best way to eat it.

If you have not made bread before, you might think it is difficult.  In fact, it is not difficult at all.  As long as you follow the recipe, it should come together perfectly.  The only thing about bread is that it is time consuming, because you have to wait for the bread to rise and in some cases, as with this bread, it needs to rise twice.  So the main thing is to leave yourself enough time to bake it.  I started the dough in the morning on Saturday, let it rise in the bowl, went out and did some errands, and finished it up after dinner.  That way we had a delicious bread for breakfast the next morning, even though my son ate half of it that night:)  He is a teenager and does most of his eating after 9:00 pm...lol  Oh, to be able to eat like that again with no regard for consequences.

Before we get to the recipe, I would very happily like to annouce the winner of the  CSN giveaway.  I used the random.org number generator and the winner is Aipi from US Masala.  Congratulations Aipi!  Please visit Aipi's blog.  You will learn some interesting facts about Indian cooking and find delicious recipes too.

To make this bread (remember to allow yourself time for rising):  In a small bowl, combine 1/2 cup of sugar, 1/4 cup of brown sugar, and 5 teaspoons of ground cinnamon. 

Measure out 1/4 cup of your mixture and set the rest aside. 

Next, in a small saucepan, heat 1 1/2 cups of milk to 110 degrees.  I did not have a thermometer, so I just used my finger to test when it was lukewarm.

Whisk together the warmed milk, 3 tablespoons of melted butter, and 3 egg yolks.  Set aside.

In the large bowl of your stand mixer, mix together 1/4 cup of the cinnamon mixture, 1 tablespoon of sugar, one packet of rapid rise yeast, 4 1/4 cups of flour, and 1 1/2 teaspoons of salt.

Using your dough hook, turn the mixer on to low, and gradually add the milk mixture.  After the dough comes together, increase your mixer speed to medium and mix the dough until smooth and comes away from the bowl (6-8 minutes).  Your dough should stick to the bottom of the bowl but not to the sides.  You may need to add more flour to achieve this result.

Turn the dough out onto a lightly floured surface, and shape it into a smooth, round ball.  Place the dough ball in a large bowl that has been greased with oil and turn to coat.  Cover with plastic wrap and allow to rise for one hour or until doubled.

Doubled....beautiful!

Spray a 9 x 5 inch loaf pan with cooking spray.  On a lightly floured surface, press the dough into a 20 x 8 inch rectangle with the short side facing you.  This will take a little time, just keep gently pulling and stretching and it will take shape.

Using a spray bottle filled with water, lightly spray the dough.  Sprinkle on the cinnamon mixture (reserving about 2-3 tablespoons which will be used to sprinkle on top), leaving a 2 inch border along the top to seal.  Lightly spray the cinnamon sugar with water.

 Roll the dough up, starting at the end nearest you and ending at the sugarless end.  Pinch to seal. 

Place the dough seam side down in the loaf pan.  Cover loosely with plastic wrap and allow to rise for  1 to 1 1/2 hours. 

Adjust oven rack to middle position.  Melt one tablespoon of butter and brush top of bread.  Sprinkle with remaining cinnamon sugar mixture. 

My cinnamon sugar mixture looks clumpy because I accidentally dripped water in the bowl.  

Bake at 350 degrees F until top is deep brown and internal temperature is 185 to 190 degrees.  I used a meat thermometer for this.  Mine took 49 minutes.

Cinnamon Swirl Bread Anecdotes and Apple Cores
printable recipe
Filling/Topping:
1/2 cup granulated sugar
1/4 cup light brown sugar

5 teaspoons ground cinnamon



Bread:

1 1/2 cups whole milk, heated to 110 degrees

4 T. unsalted butter, (3 of them melted)

3 large egg yolks
4 1/4 cup AP flour, plus more if needed

2 1/4 t. rapid rise yeast (1 pkg.)

1 T. sugar
1 1/2 t. salt

 1. In a small bowl, combine your filling/topping ingredients. Measure out 1/4 cup of your mixture and set the rest aside.


2. In a small bowl, whisk together your milk, melted butter, and egg yolks. In the bowl of a stand mixer, combine the 1/4 cup of cinnamon mixture, 1 TBSP sugar, yeast, flour, and salt.



3.Using your dough hook, turn your mixer to low and slowly add the milk mixture. After dough comes together increase you speed to medium and mix the dough until smooth and comes away from the bowl (around 6-8 minutes). Your dough should stick to the bottom of your bowl but not to the sides. You may need to add more flour to achieve this result.



4. Turn out onto a lightly floured surface and form into a smooth round ball. Place in a greased bowl, turning to coat. Cover with plastic wrap and allow to rise for about an hour, or until doubled.


5. Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough. Sprinkle on the cinnamon sugar mixture (reserving about 2-3 TBSP), leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water. Roll up from the edge nearest you and finish at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Cover loosely with plastic wrap and allow to for rise another 1 to 1 1/2 hours.


6. Adjust oven rack to middle position, and heat oven to 350 degrees. Melt 1 TBSP of butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing.