SWIRLED CINNAMON BREAD
When we talk about family favorites this one is always at the top of the list!
I have made this recipe hundreds of times and it gets eaten quickly without fail. Swirled Cinnamon Bread is perfect for snacking or toasting or making french toast. Yes, I said it. Make french toast with this bread and you will be in heaven.
Just imagine french toast that tastes like a cinnamon roll!
If you have never made bread before I highly suggest you try this recipe. With the cinnamon and sugar added it makes for a simple, tasty loaf each and every time. In other words, it is hard to go wrong with this one.
If you find that your bread does not rise well, keep trying. Bread rises based on temperature, humidity and sometimes operator error. Making bread is a skill that needs to be honed with lots of practice, but with the outcome being cinnamon bread, the practice is always worth it!
Here are some tips before we start
***Let your yeast dissolve well and start foaming. You will ALWAYS get a better result when you are patient with this step.
***Use warm water from the tap. You should be able to stick your fingers in the water and feel a good heat, but it should not be so hot that it makes your fingers uncomfortable.
***When you are melting the butter along with the sugar and salt, do it over medium heat until the butter is almost melted. Take it off the heat when you have two little butter pats floating in the milk.
***Knead your bread for the correct amount of time. Your arms will get sore, but the bread needs the allotted time to create a well-risen loaf.
***Make french toast out of this bread. Trust me on this one!
***This post contains affiliate links for your convenience. You can read my full disclosures here.
Here are some fun goodies for bread baking:
***Scroll down for the printable recipe!
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| Servings |
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- 1/2 cup milk
- 3 TB sugar (divided)
- 2 tsp salt
- 3 TB butter
- 2 pkgs active dry yeast (4-1/2 tsp)
- 1-1/2 cups warm water
- 5-6 cups flour
Ingredients
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- Place milk, 2 TB sugar, 2 tsp salt and butter in a saucepan and heat over low heat until butter is almost melted (see picture above). Cool slightly.
- Place yeast and 1 TB sugar in the warm water until the yeast dissolves and is frothy (see picture above).
- Combine the milk mixture, the yeast mixture and 4 cups of flour. Mix ingredients together. Add the flour, 1/2 cup at a time until the dough is only slightly sticky to the touch. Knead the dough for 10 minutes by hand (4 minutes in a mixer) until it is smooth and elastic.
- Place the dough in a greased bowl and cover with a towel. Let it rise until doubled in size (45-60 minutes).
- Punch the dough down and divide it in half. Roll each piece out into a rectangle shape. Spread one TB of butter on each piece.
- Mix together the 1/2 cup sugar and 2 tsp cinnamon. Divide the mix between the two rectangles, sprinkling it over the dough. Sprinkle raisins over sugar mixture if desired. Roll up each piece and pinch the edges shut. Place each piece of rolled dough in a greased loaf pan. Cover with a towel and let rise until doubled in size (45-60 minutes).
- Bake in a 375 degree over for 40-45 minutes. Remove from pan and let cool. Enjoy!