Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, homemade cinnamon swirl bread. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Homemade Cinnamon Swirl Bread is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Homemade Cinnamon Swirl Bread is something that I have loved my entire life.
In a large bowl, dissolve yeast in warm water. Combine egg, milk, and oil; add to flour mixture. This homemade cinnamon swirl bread is so simple and has a gooey middle cinnamon layer that stays soft long after the bread has cooled.
To get started with this recipe, we must first prepare a few ingredients. You can have homemade cinnamon swirl bread using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Homemade Cinnamon Swirl Bread:
- Get For the dough:
- Make ready 1/4 cup granulated sugar
- Get 2 1/4 tsp. instant yeast (or 1 standard packet)
- Take 1/2 cup water
- Make ready 1/2 cup whole milk
- Take 4 tbsp. unsalted butter, very softened
- Get 3 cups bread flour + extra as needed
- Take 1 tsp. salt
- Make ready 1 tsp. ground cinnamon
- Take For the cinnamon filling:
- Get 1/4 cup granulated sugar
- Get 2 tsp. ground cinnamon
- Prepare For brushing the top of the loaf:
- Make ready 1 tbsp. unsalted butter, melted
Although making your own bread can be a labor of love, the end results are incomparable. Bread: Whisk the flour, baking soda, and salt together in a large bowl. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife.
Instructions to make Homemade Cinnamon Swirl Bread:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Place dough on lightly floured surface; gently roll in flour to coat. Grease large bowl with shortening or cooking spray. A terrific quick bread recipe - emphasis on the word quick!
So that’s going to wrap this up for this special food homemade cinnamon swirl bread recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
