Cinnamon Swirl Bread

Cinnamon Swirl Bread

In case homemade bread isn’t good enough lets put a big swirl of cinnamon sugar goodness through it! YUM! It takes a LOT of self control to not consume the whole loaf the minute it’s out of the oven. This bread is soo delicious! It’s great warm fresh out of the oven with some butter or later as toast, and even better as FRENCH TOAST! I’m actually really picky about my bread for french toast and will not use regular old sandwich bread, so we rarely have it. It has to be good quality and thickly sliced, homemade is best. If I’m going to make homemade bread for french toast I might as well take it up a notch and make cinnamon swirl bread. I made this for dinner a week or so ago, mad the bread that day, barely let it cool enough to slice it for french toast and made dinner, the next morning my 5 year old begged me for more french toast for breakfast…. He just does not understand the work I put into some of his meals. I need to make this again soon apparently (or get a second bread pan so I can at least make two loaves at once!)

Cinnamon Swirl Bread

2 1/4 tsp Dry Active Yeast (1 package)
1/4 cup Warm Water (105-115 degrees)
6 Tbsp Sugar, divided
1/2 cup Buttermilk, room temperature (plus a bit more for wash on top of bread)
1 Egg, room temperature
1 tsp Salt
2 1/4-2 1/2 cups Flour
4 Tbsp cup Butter, softened, divided
2 Tbsp Cinnamon

I like to sort of preheat my bowl before I start so it doesn’t chill the water too much. I fill a medium size mixing bowl with hot water and then dump it out, bowl preheated. In that bowl place the warm water and sprinkle the yeast and a pinch of sugar on top. Allow to sit about 5 min until foamy to proof the yeast. (This step can totally be skipped, but it really stinks to made the dough and have it not rise from the yeast being bad.) Add 2 more Tbsp sugar, buttermilk, egg, salt, and 2 Tbsp butter (make sure the buttermilk and egg are not too cold or it will slow down the yeast production), stir together. Add flour 1/2 a cup at a time, until dough pulls away from bowl, you should need about 2 cups, dough should be slightly sticky and you will use more while kneading and rolling. Once dough starts to pull away from the sides of the bowl turn over onto a heavily floured surface and knead until elastic feeling, the feel is more important than time, but it should be about 10 min, dough should spring back when pushed and not be too sticky anymore. Place dough in light greased bowel, cover with kitchen towel, and set in warm place to rise, allow to rise until double in size, this should take about an hour.

Meanwhile combine remaining 4 Tbsp sugar, cinnamon and 2 Tbsp butter, mix well, mixture will be crumbly, set aside. Grease loaf pan and set aside.

Once dough as doubled in size, punch down. Turn dough out onto lightly floured surface, knead gently. Roll out, make one side as long as your pan, the other side is less important, mine is usually 1 1/2 the length of the bread pan, I roll it out to about 1/4 inch thickness. Spread/sprinkle the cinnamon, sugar, butter mixture evenly over dough. Roll dough into loaf, gently pinch the seam together. Place seam side down in loaf pan, cover with kitchen towel and set somewhere warm to rise. Allow to rise until double in size, should be around 45 min-1 hour.

Preheat oven to 350.

Once loaf has doubled in size brush top with buttermilk and bake at 350 for 35-40 minutes. Attempt to allow to cool before slicing (good luck!).