Cinnamon Swirl Bread
Ingredients
- 3 ¾ cups unbleached all-purpose flour, spooned & leveled 469g
- ⅓ cup granulated sugar 65g
- 1 tsp salt
- 2 ¼ tsp active dry yeast or instant yeast
- 1 cup warm milk (90-110°F/32-43°C for active dry yeast; 110-120°F/43-49°C for instant yeast) 240g
- 3 Tbsp salted butter, melted 42g
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Swirl Filling
- ⅓ cup brown sugar, packed 65g
- 1 ½ Tbsp ground cinnamon
- 3 Tbsp salted butter, melted 42g
Instructions
Dissolve the Yeast
- For active dry yeast: In a small bowl, combine warm milk (90-110°F/32-43°C), a pinch of sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, confirming the yeast is active.
- For instant yeast: In a small bowl, combine warm milk (110-120°F/43-49°C), a pinch of sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until slightly foamy and fully dissolved, ensuring freshness and a smooth dough.
Make the Dough
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.
- Add the yeast-milk mixture, melted salted butter, egg, and vanilla extract. Mix until a soft, slightly wet dough forms. It should be tacky but not stick to your fingers when poked.
- Knead on a lightly floured surface (or in a stand mixer with a dough hook) for 8-10 minutes, until smooth and elastic. If too sticky, add flour 1 tablespoon at a time (up to 2-3 tablespoons), keeping the dough soft.
- First Rise: Place dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled, about 1-1.5 hours for active dry yeast or 45-60 minutes for instant yeast.
- Prepare the Filling: In a small bowl, mix brown sugar, ground cinnamon, and butter. Set aside.
- Shape the Bread: Punch down the dough, smooth it out and place the smooth size down on a lightly floured work surface. Roll the dough into an 8x16-inch or 8x18-inch rectangle.
- Using a spatula, spread the filling mixture over the rolled dough
- Starting from the 8-inch side, roll tightly into a log, being careful not to stretch the dough to prevent thinning or swirl leakage. Pinch the seam and ends to seal.
- Second Rise: Place the log seam-side down in a greased 9x5-inch loaf pan (it will fit snugly). Cover and let rise until it just reaches the pan’s rim, about 30-45 minutes for active dry yeast or 20-30 minutes for instant yeast.
- Bake: Preheat oven to 350°F (175°C).
- Bake for 40-45 minutes, until golden brown and the internal temperature reaches 190°F (88°C). Tent with foil after 25 minutes if browning too quickly.
- Finish: Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve: Slice when completely cooled. Enjoy plain, toasted, or with butter.
Notes
- Milk Temperature: Use a thermometer for accuracy—90-110°F for active dry yeast, 110-120°F for instant yeast. Too hot (above 110°F for active dry, 130°F for instant) can kill yeast. Milk should feel warm, not hot.
- Yeast Check: Foaming in the milk confirms yeast is active. No foam after 10 minutes means it’s expired—use a fresh packet.
- Dough Consistency: Dough should be slightly wet but not sticky when poked. Add flour sparingly to keep it moist.
- Gentle Rolling: Roll gently without stretching to maintain even layers and prevent filling leaks.
- Add-Ins: Add 1/4 cup raisins or chopped pecans to the filling for extra texture.
- Preventing Gaps: To reduce gaps in the swirl, roll tightly and press the cinnamon-sugar into the butter before rolling.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze slices for up to 1 month. Toast frozen slices directly.
Nutrition
Serving: 1slice
Servings: 12 slices
