Homemade Cinnamon Swirl Bread
Discover how to make the best Homemade Cinnamon Swirl Bread with our easy, step-by-step recipe. This delightful bread features a soft, fluffy texture and a sweet cinnamon swirl, perfect for breakfast or snacks. Get tips for success, fun variations, and expert advice to ensure your bread turns out perfectly every time. Try it today and fill your kitchen with the irresistible aroma of freshly baked bread!
Equipment
- Mixing Bowls: At least two large mixing bowls – one for mixing the dough and another for letting it rise.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Whisk: To mix wet ingredients and activate the yeast.
- Wooden Spoon or Dough Hook Attachment: For mixing the dough.
- Stand Mixer (Optional): For kneading the dough easily.
- Rolling Pin: To roll out the dough into a rectangle.
- Baking Pan: A 9x5 inch loaf pan for baking the bread.
- Parchment Paper (Optional): To line the loaf pan and prevent sticking.
- Pastry Brush: To apply the egg wash on the bread.
- Knife: A serrated knife for slicing the bread.
- Wire Rack: For cooling the bread after baking.
- Thermometer: To check the temperature of the milk and ensure it’s warm enough to activate the yeast (about 110°F).
Ingredients
For the Dough:
- 1 Cup Warm milk (about 110℉)
- 2 ¼ Tsp Active dry yeast (1 packet)
- 1/3 Cup Granulated sugar
- 2 Large eggs, room temperature
- 6 Tbsp Unsalted butter, melted
- 1 Tsp Salt
- 4 Cups All-purpose flour
For the Cinnamon Filling:
- 1/3 Cup Unsalted butter, softened
- 1/2 Cup Granulated sugar
- 2 Tbsp Ground cinnamon
For the Egg Wash:
- 1 Large egg, beaten
- 1 Tbsp Milk
Instructions
- Making the Dough:Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, eggs, melted butter, and salt. Add the yeast mixture and stir to combine.Add Flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl.Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment.First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Preparing the Cinnamon Filling:Make the Filling: In a small bowl, mix the softened butter, sugar, and cinnamon until well combined.
- Assembling the Bread:Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle, approximately 18x9 inches.Spread the Filling: Evenly spread the cinnamon filling over the dough, leaving a small border around the edges.Roll the Dough: Starting from the short end, tightly roll the dough into a log. Pinch the seams to seal.
- Baking the Bread:Second Rise: Place the rolled dough into a greased 9x5 inch loaf pan. Cover with a damp cloth and let it rise again for about 30-45 minutes, or until it has doubled in size.Egg Wash: Preheat your oven to 350°F (175°C). Brush the top of the loaf with the beaten egg wash.Bake: Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. If the top browns too quickly, cover it loosely with aluminum foil.Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.