Brioche, rolls,  desserts

Cinnamon swirl bread recipe

Soft, fluffy and packed with flavor, this homemade cinnamon swirl bread is my family’s favorite. It’s so simple and yet so incredible yummy. The filling is what makes the difference, a gooey and delicious filling made with butter, cinnamon and sugar. It’s like a huge cinnamon roll :). And you know how much I love cinnamon rolls.
Cinnamon swirl bread
This delicious cinnamon swirl bread makes the perfect choice for breakfast, for dessert or for an after school snack. It’s very easy to prepare and do you know what is the most difficult part of this recipe? Waiting :). Waiting for the dough to rise and waiting for the cinnamon swirl bread to cool just enough so you can eat it. The rest is a piece of cake.

You start by preparing a regular dough and let it rise for about 1 hour or until double in volume. Next, you can roll the whole dough, spread soft butter, sugar and cinnamon then roll the dough up very tightly into a log. I prefer a little more twisted pattern and I divide the dough into 2 pieces. I roll each piece, spread soft butter, sugar and cinnamon then roll into a log. Then I twist the 2 logs. It’s only a matter of look, the taste will be the same even you make 1 or 2 logs, it’s up to you.
After you roll the bread it’s very important to let it rise once more because this is how you get an extra soft and fluffy bread. So, place the bread into a buttered loaf pan and allow to rise for about 45 minutes – 1 hour. As I was telling you, waiting is the most difficult part, but it totally worth it because this cinnamon swirl bread is absolutely divine. After this second rise you have to wait for another 35-45 minutes while the bread is baking and then, finally, you can taste this sweet, cinnamon flavored delight.
For baking I used a 36/11 cm (14.17/4.33 in) loaf pan.
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Ingredients for cinnamon swirl bread:

For dough
– 550 gr (4 and 1/3 cups + 1 tablespoon) flour
– 250 ml (1 cup and 1 tablespoon) lukewarm milk
– 25 gr (2 tablespoons) fresh yeast
– 100 gr (1/2 cup) granulated sugar
– 50 gr (3 and 1/2 tablespoons) butter
– 2 egg yolks
– a pinch of salt
– vanilla flavor
For filling
– 70 gr (1/2 stick and 1 tablespoon) soft butter
– 100 gr (1/2 cup) granulated sugar
– 1 tablespoon ground cinnamon
For the egg wash: 1 egg yolk mixed with 1 tablespoon of milk or water

How to make cinnamon swirl bread

Place the butter and the milk into a small pot (or a kettle). Place the pot over medium heat until the butter is completely melted. Allow to cool, but not completely.

This mixture must be lukewarm.
Use a small bowl or a cup to combine fresh yeast and 1 teaspoon of sugar (from the 100 gr mentioned above). Mix until the yeast turns fluid. Set aside.
Place the sugar, the egg yolks, a pinch of salt and the vanilla extract into a large bowl. Mix to combine. Pour in the butter-milk mixture (lukewarm) and stir to combine. Add the fresh yeast, fluid, and combine.
Gradually add the flour, stirring with a wooden spoon, When the dough becomes too thick to stir, continue to knead with your hand until the whole flour is incorporated. You should knead for at least 7 minutes. If the dough is too sticky, you can add a little more flour (1-2 tablespoons).
Place the dough into a slightly greased bowl, cover with plastic wrap and allow to rise for about 1 hour (or until double in volume).
Use a bowl to stir together sugar and ground cinnamon. Set aside.
Place the risen dough onto floured working surface and divide it into 2 equal pieces.
Place 1 piece of dough onto floured working surface. Using a rolling pin, roll the dough into a 40/27 cm (15.74/10.62 in) rectangle.
Spread half of the soft butter and sprinkle half of the sugar-cinnamon mixture.
Roll up the dough, starting from a long side to another. Pinch the edges to seal the seams and fold the ends underneath.
Repeat with the remaining piece of dough.
Place the 2 logs one next to another (bottom seam down), overlap them, fold the ends underneath and twist. Fold the other ends underneath.
Place the bread into a buttered loaf pan (36/11cm -14.17/4.33 in). Cover with plastic wrap and place the bread in a warm place. Allow to rise for 45 minutes – 1 hour.
Brush the bread with egg wash and place it into the preheated oven. Bake at 180ºC (356ºF) for about 35-40 minutes.
Allow to cool on wire racks, slice and serve.
This cinnamon swirl bread is absolutely delicious and I’m sure you’ll love it! 🙂
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