Cinnamon Swirl Bread
A soft and fluffy bread filled with a sweet cinnamon sugar swirl, perfect for breakfast or as a snack.
Equipment
- Stand Mixer
- Loaf Pans
- Rolling Pin
- Wire Rack
Ingredients
- 5.5-6 cups all-purpose flour (682-744g)
- 3 tbsp granulated sugar (38g)
- 2 packets rapid-rise yeast (16g)
- 4.5 tsp salt
- 1.5 cups warm water (355ml)
- 0.5 cup milk (any kind you prefer, 118ml)
- 2 tbsp butter unsalted or salted
- 1 tbsp melted butter (for filling, unsalted or salted)
- 0.5 cup granulated sugar (for filling, 100g)
- 1 tbsp cinnamon
Instructions
- Combine 2 cups of flour, sugar, yeast, and salt in a stand mixer bowl. Stir until blended.
- Warm the water, milk, and butter in a microwave-safe bowl until very warm (between 120° and 130°F).
- Add the warm liquid to the dry ingredients.
- Beat on medium speed for about 2 minutes. Scrape down the bowl to mix well.
- Add 1 cup more flour and beat on high speed for 2 minutes.
- Stir in enough remaining flour until the dough forms a ball. Turn out onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).
- Cover the dough with a towel and let it rest for 10 minutes.
- Cut the dough into two equal pieces. Roll each into a rectangle (12x7 inches) and brush with melted butter.
- Mix cinnamon and sugar for the filling, then sprinkle evenly over each piece of dough.
- Roll up each rectangle tightly into a log and pinch seams to seal.
- Place the dough seam-side down into greased loaf pans. Cover and let rise until doubled (about 45 minutes).
- Preheat oven to 400°F (200°C). Bake for 20-30 minutes until golden brown.
- Run a knife around the edges to release the loaves, then invert onto a wire rack to cool completely.
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Notes
Store wrapped in plastic wrap at room temperature for up to 2 days. Freeze slices for up to 1 month.