Cinnamon Swirl Bread
There’s something undeniably comforting about the aroma of freshly baked bread wafting through the kitchen. And when that bread is infused with the sweet and spicy flavors of cinnamon, it becomes a true indulgence. In this blog post, we’ll explore the joy of making homemade cinnamon swirl bread—a soft, pillowy loaf swirled with layers of brown sugar and cinnamon, perfect for breakfast, brunch, or anytime you crave a cozy treat.
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Ingredient Breakdown for Cinnamon Swirl Bread:
1. Warm Water (100-110°F):
- Provides the liquid base for activating the yeast.
- Warm water helps activate the yeast, aiding in the rising of the dough.
2. Honey:
- Adds sweetness to the bread without overpowering the flavor.
- Helps feed the yeast, promoting fermentation and a soft, tender crumb.
- Contributes to the golden color of the bread crust when baked.
3. Active Dry Yeast:
- Acts as the leavening agent, causing the dough to rise.
- Requires activation in warm water before adding to the dough mixture.
- Provides the characteristic airy texture and structure to the bread.
4. Butter:
- Adds richness and flavor to the dough.
- Helps tenderize the bread and create a soft texture.
5. Egg;
- Acts as a binding agent, helping to hold the dough together.
- Contributes to the structure and stability of the bread.
- Adds richness and a slightly eggy flavor to the final product.
6. Salt:
- Enhances the flavor of the bread by balancing the sweetness.
- Helps strengthen the gluten structure, improving the texture and rise of the bread.
- Regulates yeast activity, controlling the fermentation process.
7. Bread Flour:
- Contains a higher protein content than all-purpose flour, resulting in a stronger gluten network.
- Provides structure and support to the bread, allowing it to rise properly.
- Produces a chewy and tender crumb.
8. Brown Sugar:
- Adds sweetness and depth of flavor to the cinnamon swirl filling.
- Melts during baking, creating a gooey and caramelized texture.
- Complements the warm spices of cinnamon, enhancing the overall taste of the bread.
9. Cinnamon:
- Infuses the bread with warm, spicy flavor and aroma.
- Creates distinct swirls throughout the bread, adding visual appeal.
- Contributes to the cozy and comforting essence of the cinnamon swirl bread.
10. Flour (for cinnamon swirl):
- Helps thicken the cinnamon swirl filling, preventing it from becoming too runny.
- Provides structure and stability to the filling, allowing it to adhere to the dough.
- Ensures even distribution of cinnamon and sugar throughout the bread.
Understanding the role of each ingredient allows for a deeper appreciation of the baking process and empowers bakers to make informed decisions when creating their own delicious cinnamon swirl bread.
Ingredients:
For the dough:
- 1 3/4 cups warm water (100-110°F)
- 1/4 cup honey
- 1 tablespoon active dry yeast (not instant)
- 1/4 cup butter, melted
- 1 egg, beaten
- 2 ½ teaspoons salt
- 4-5 cups bread flour
For the cinnamon swirl:
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons flour
Cinnamon Swirl Bread
There's something undeniably comforting about the aroma of freshly baked bread wafting through the kitchen. And when that bread is infused with the sweet and spicy flavors of cinnamon, it becomes a true indulgence. A soft, pillowy loaf swirled with layers of brown sugar and cinnamon, perfect for breakfast, brunch, or anytime you crave a cozy treat.
Ingredients
- 1 3/4 cups warm water 100-110°F
- 1/4 cup honey or sugar
- 1 tablespoon active dry yeast not instant
- 1/4 cup butter melted
- 1 egg
- 2 ½ teaspoons salt
- 4-5 cups bread flour
For the cinnamon swirl:
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons flour
Instructions
- In the bowl of a stand mixer, combine warm water and honey. Sprinkle yeast over the mixture and let it sit for about 5 minutes until foamy.
- Add melted butter, beaten egg, salt, and 2 cups of bread flour to the yeast mixture. Mix until well combined.
- Gradually add 2 more cups of bread flour, one cup at a time. Mix well after each addition, until a dough forms. You want a soft slightly sticky dough, but not sticky enough to stick to your fingers.If dough is to sticky, add the last cup of flour one tablespoon at a time.Knead for about 5-7 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the cinnamon swirl filling by combining brown sugar, cinnamon, and flour in a small bowl. Mix well and set aside.
- Once the dough has doubled in size, punch it down and divide it in half. Roll out each half into a rectangle about 9×13 inches.
- Sprinkle half of the cinnamon swirl filling evenly over each rectangle of dough.
- Starting from one of the short ends, roll up each rectangle tightly into a log. Pinch the seams to seal.
- Place the rolled dough into greased 9×5-inch loaf pans, seam side down. Cover with a clean kitchen towel and let them rise for another 30-45 minutes. Until the dough has just risen over the rim of the pan.
- Preheat your oven to 350°F (175°C).
- Once the dough has risen again, bake in the preheated oven for 30-35 minutes or until golden brown and baked through.
- Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
