Well, this cinnamon swirl bread will be divine then.
Cinnamon and sugar already done, so you don’t have to sprinkle your toast and make a mess all over the counter. You’re welcome. 🙂
No for reals this cinnamon swirl bread is awesome. With its yummy cinnamony center all wrapped in a nice soft white and slightly sweet bread. MMMMM.
Now you know what is even better?? Using this bread to make french toast! Or toasting up a piece and slathering it with creamy butter and sweet honey.
Now I know you want some because I do. Which is too bad because this bread is already gone. It unfortunately didn’t make it to the french toast stage this time. The whole thing was ate shortly after shooting these pictures.
Now you don’t have to roll the dough the way I did in these pictures I was just trying something a little different than the standard spiral of cinnamon goodness you tend to see.
I thought it turned out pretty well but it did leak out some of the cinnamon and butter center so I will probably stick with the usual way.
Just another quick note, this bread freezes well so make a couple of loaves. One to devour shortly after it comes out of the oven and another to use to make wonderful french toast.
- 1/2 cup warm milk 110 degrees F
- 1 teaspoon active dry yeast
- 1 egg beaten
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups bread flour
- 1/3 cup packed brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter softened
In a small bowl combine the milk and yeast. Give it a little swirl and let sit for 5 minutes. It should be bubbly. If not your yeast isn't any good.
In a large bowl combine the egg, 2 tablespoons melted butter, sugar, salt and flour along with the yeast. Stir by hand until the dough forms a nice soft ball. Adding in more flour if necessary. Don't add in to much flour though. The dough should be slightly sticky to the touch.
Turn out onto a well floured work surface and knead for 10 minutes. Cover with a damp cloth and allow to rise for 30 minutes or until doubled. A warm area will make the dough rise faster.
Punch the dough down and roll to a 14x9 inch rectangle. Spread with the 2 tablespoons of soft butter. Mix the brown sugar and cinnamon together and sprinkle over the butter. Roll up the dough and pinch the edge to seal the dough. Place in a greased 9x5 or 8x4 loaf pan seal side down. Cover and let rise until nearly doubled, about 30 minutes.
Bake in a 350 degree F oven for 25-30 minutes or until bread sounds hollow when tapped on. If necessary loosely cover the bread with foil in the last 10 minutes of cooking to prevent it from becoming too brown. Remove from pan and allow to cool before slicing.