Cinnamon Swirl Bread
Makes 1 loaf
Equipment
- Stand mixer
- Greased bowl
- Small Bowl
- Whisk
- 9×5“ loaf pan
- Plastic wrap
Ingredients
Dough
- 188 g bread flour
- 188 g all purpose flour plus more for dusting
- 17 g sugar
- 8 g kosher salt
- 4.5 g instant yeast
- 260 g whole milk
- 60 g unsalted butter a bit cooler than room temp, plus more for greasing the pan
Cinnamon sugar
- 50 g sugar
- 50 g dark brown sugar
- 2 Tbsp cinnamon
- 12 g all purpose flour
- 5 g kosher salt
To form and Bake
- 1 egg
- 1 Tbsp water
- Spray bottle with water
Instructions
- In the bowl of a stand mixer add bread flour, all purpose flour, sugar, salt, yeast and milk.
- Using a dough hook, mix on low until combined. Increase speed to medium high and knead the dough for about 10-12 minutes until smooth and the dough holds together when pulled out thin. You may need to hold onto the mixer to stabilize it!
- Next add in the butter. Turn mixer on low to begin incorporating, then increase speed to medium high. Mix on high for another 7-8 minutes until a smooth dough is formed and the sides of the mixer bowl are clean. Pull the dough out thin to check strength. You want to be able to pull the dough thin enough to almost see through it without the dough tearing (window pane method).
- Transfer dough to a greased bowl, cover and let rise 2 hours. The dough should be almost doubled in size.
- While dough rises, in a small bowl, mix together all the ingredients for the cinnamon sugar. Set aside.
- Punch dough down and transfer to a lightly floured surface.
- Whisk egg and water together to make an egg wash.
- Roll out dough into roughly an 8”x18” rectangle. Brush all over with egg wash. (reserve remaining wash)
- Sprinkle cinnamon sugar mixture over the dough, leaving a 1” border around.
- Generously spray the cinnamon sugar mixture all over with water to help keep the swirl bread from separating when baked.
- From the short end, tightly roll up the dough. You want to keep this as tight as possible. Pinch each end to close off.
- Transfer dough seam side down, to a greased 9”x5” loaf pan. Cover with a greased piece of plastic wrap (you can use cooking spray or just a bit of oil). Let rise for about 1 hour until the loaf is doubled in size.
- Preheat oven to 350ºF.
- Brush egg wash all over the top of the loaf.
- Transfer to oven and bake for 45-50 minutes until deeply golden brown.*
- Let bread fully cool in the pan. Yum!
Notes
*I like to place a baking sheet under my loaf just incase any cinnamon sugar starts to bubble out!
Tried this recipe?Let us know how it was!
When I made this it turned out delicious. I definitely had separation in my layers so make sure you spray with plenty of water! I will definitely be trying again. Also, I ground my own cinnamon the morning I made this and it was very potent so if you’re using it fresh, maybe a touch less than is called for.