Cinnamon Sugar Swirl Bread
By Lizzie on May 9, 2017
Hi everyone! I hope you are enjoying the beautiful Spring season so far!! I thought I would change things up a bit and begin adding some easy to make breads to my recipe collection…now, please do not be afraid if you have never made bread before. I promise I will introduce some easy to make, and oh so delicious breads for you to try at home. Dough can be a fairly intimidating thing to create if you are a novice baker, but if you just jump in and get your hands wet, it’s the best thing you can do. Trial and error sometimes creates the most delicious outcomes, and you will give yourself a big pat on the back when you have created a beautiful homemade bread all by yourself!! Nothing smells quite the same as fresh bread baking in the oven, and it is such a satisfying feeling when you have created your very own masterpiece. One of the most important tips I can share with you when it comes to dough is…make sure your yeast is absolutely FRESH!! As in all of your baking, your ingredients need to be as fresh as possible, but when it comes to yeast, it is a living thing and just will not rise if it is stale. So, go ahead and have some fun and learn to master the art of baking bread 🙂
Make sure all of your ingredients are very fresh!! Especially the yeast!!Butter your bowl well and turn the dough over once before it’s first rising. Cover with plastic wrap and keep in a warm place.This is how the dough will look after it has risen in the bowl. Roll the dough approximately into an 18″x8″ inch shape.Sprinkle heavily with cinnamon sugar. I use Dixie Crystals!!Place the dough into your baking pans to rise for another 1 and 1/2 hours before baking.
The loaves will be a nice golden brown and sound hollow when tapped, when they are done.
After the bread is baked and cooled a bit, I sliced large pieces, added softened butter and extra cinnamon sugar and put them under the broiler to toast for a minute or so. Don’t take your eyes off the broiler!
Cinnamon Sugar Swirl Bread
Makes: 2 loaves Prep time: 3 hours total including rising time Bake time: 25 to 30 minutes
2 packages, 1/4 ounce each, active dry yeast
1/3 cup warm water
1 cup warm whole milk
1/2 cup sugar
2 eggs lightly beaten
6 tablespoons very soft unsalted butter
1 and 1/2 teaspoons salt
5 and 1/2 cups all purpose flour
Cinnamon sugar for sprinkling on the dough before rolling up, ( I use Dixie Crystals – see photo)
Grease 2 loaf pans and set aside.
In the bowl of your stand mixer, dissolve yeast in warm water. ( You can run the tap water until it gets very warm, or put it in in the microwave for about 25 seconds). Add the warm milk, 1/2 cup sugar, eggs, butter, salt and 2 and 1/2 cups flour. With a dough hook, if you have one, mix together all of these ingredients. Slowly begin adding the other 3 cups of flour. The dough should pull together and form a shaggy looking ball at this point. Turn the dough out onto a floured surface and knead for about 3-4 minutes. Clean out that same bowl, then butter it well. Place your ball of dough in the bowl and turn it over once so it’s buttered all over. Cover with plastic wrap and put in a dry warm place to rise for an hour.
The dough will double in size when it’s ready to shape, (see photo). Punch down the dough and on a lightly floured surface, roll into a rectangle approximately 18″x8″, (see photo). Sprinkle heavily with your cinnamon sugar. Roll up with the long side, and place seam side down in your prepared pans. Cover the pans with plastic wrap and place in a warm, dry place. Let rise for another hour and a half. In the last 15 minutes of rising, preheat your oven to 350 degrees.
Place pans into your preheated oven. Bake for 25 minutes and check for doneness by tapping the top of the bread. It should sound hollow. You may need another 5 minutes. The finished bread should be a nice deep golden brown color.
Let the bread cool in the pan for 10 minutes, then take out of the pans and cool on a wire rack. Slice and enjoy!!