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Homemade Cinnamon Swirl Bread
Homemade Cinnamon Swirl Bread

Before you jump to Homemade Cinnamon Swirl Bread recipe, you may want to read this short interesting healthy tips about Treats that give You Power.

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If you’re not hypersensitive to nuts, try consuming some almonds! Almonds are often considered a super food since they’re packed full of things that help boost our vitality while keeping us healthy. Almonds really are a natural way to obtain B vitamins together with other vitamins and minerals. Tryptophan, an enzyme also present in turkey that causes drowsiness, is found in almonds. But when you eat almonds, you won’t feel like you should sleep a while. These nuts unwind the muscles and supply a general sense of comfort. From time to time eating almonds can also be a mood increaser!

You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to homemade cinnamon swirl bread recipe. To cook homemade cinnamon swirl bread you only need 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Homemade Cinnamon Swirl Bread:
  1. You need For the dough:
  2. Get 1/4 cup granulated sugar
  3. Take 2 1/4 tsp. instant yeast (or 1 standard packet)
  4. Take 1/2 cup water
  5. You need 1/2 cup whole milk
  6. Take 4 tbsp. unsalted butter, very softened
  7. Provide 3 cups bread flour + extra as needed
  8. Use 1 tsp. salt
  9. Take 1 tsp. ground cinnamon
  10. Take For the cinnamon filling:
  11. You need 1/4 cup granulated sugar
  12. Take 2 tsp. ground cinnamon
  13. Get For brushing the top of the loaf:
  14. Prepare 1 tbsp. unsalted butter, melted
Steps to make Homemade Cinnamon Swirl Bread:
  1. In a large bowl or the bowl of a stand mixer, whisk together the sugar and yeast. Heat the milk and water together either in the microwave or on the stovetop until it's warm to the touch (about 110°F). Pour the milk mixture over the yeast and sugar and whisk it together. Then loosely cover it and let it sit for 5 minutes, until it's frothy. Then use either a rubber spatula or a dough hook if you're using a stand mixer and beat in the butter until it's slightly broken up.
  2. Next add 2 1/2 cups of the bread flour, the salt and the cinnamon and mix until combined (med-low speed). Then add additional bread flour (about 1/2 cup, maybe a bit more) until you get a soft dough that no longer sticks to the sides of the bowl. Then you either want to knead with floured hands or with the mixer on medium speed for 2 minutes, until the dough is smooth and still slightly soft.
  3. Shape your dough into a ball and place it into a large, greased bowl. Turn the ball to coat all sides, then cover it tightly with plastic wrap or foil and let it rise someplace warm for 1-2 hours, or until doubled in size. Towards the end of rise time, mix together the remaining sugar and cinnamon for your bread filling in a small bowl and set it aside. Also grease a 9x5" loaf pan with either more butter or with non-stick spray and set it aside.
  4. Punch down the dough to release the air, then place it onto a floured surface. Use a floured rolling pin to roll it out into a rectangle (9x18"). Sprinkle the cinnamon sugar mix over the dough, leaving a border around the sides. Then roll it up very tightly into a 9" log. Pinch the ends together to seal or tuck them slightly under. Place into the prepared loaf pan and cover loosely. Allow it to do a 2nd rise someplace warm until the dough rise to the top of the pan, about 1 hour.
  5. Adjust your oven rack to the lower third position and preheat to 350°F. Gently brush the melted butter over the top of the dough. Bake until the loaf is golden brown and when it's gently tapped, the top of the loaf sounds hollow, about 35-45 minutes. If you notice the bread browning too quickly while it bakes, then loosely tent foil over the top.
  6. Once it's done, place the pan on a wire rack to cool for 10 or so minutes. Then remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving. Keep leftovers covered for 4-5 days or store in the fridge for up to 1 week.

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