Cinnamon Swirl Bread
One of the things you’ll quickly learn about me, is that I am addicted to cinnamon. All things cinnamon. I could literally put cinnamon in everything I make. Not just incorporated into dishes like breads, ice creams, apple pies, but also as a sprinkling topping on things like hot cocoa, chocolate shakes, whipped cream topped pumpkin pie. Yum. You catch my drift. In thinking of my first recipe to post I thought the best thing for me to feature is Cinnamon. In all its heavenly aromatic glory.
Let’s get started on our cinnamon swirl bread. Which FYI, I found on The Pioneer Woman website. When I first came across the recipe I knew that I had to make it. I swear, that woman, goddess should I say, makes everything look amazing! All her recipes are great. So I’ll be honest now and warn you that I’ll be making a lot of her recipes here. Ok so lets start.
Here are all the ingredients you’ll need to start.
Cut the butter, yup you’ll need 6 tbs, is there anything better than this? Well cheese I guess, but that’s another story.
Place the butter in a pot with the milk. Heat until the milk is warmed through and the butter has melted. Remove from the heat and allow to cool until warm to the touch. You want to awaken the yeast, not kill it!
Next throw in the sugar into a mixing bowl. And add the eggs. 2 of them.
Turn on the mixer, and mix until well incorporated.
And mix. You get the mix. Mix the heck out of it. Ok, ok, I couldn’t help it. One more mixing picture….just because I can.
You want it to look like this.
Remember that warm milk and butter mixture. Well lets go back to it. Pour the yeast, mix slightly. You can just shake the pot. Then let stand for 10 minutes, until foamy. We’re waking up the yeast.
In the meantime, place a bowl (where your dough will rest and rise) in the sink and run hot water over it. You want to get it warm.
After 10 minutes, pour the yeast, milk, butter mixture into the egg mixture.
Now turn the mixer on and mix.
Next, pour in half of the flour and salt. And then stand back. Turn on the mix. Mix until well incorporated. Try not to get it all over yourself and the counter, but if you’re like me, it’ll be everywhere.
Scrape down the sides of the bowl.
Add the rest of the flour and salt.
Mix until just incorporated, and the dough pulls off the sides of the bowl. If the dough is too sticky, while the mixer is running, throw in a little flour until slightly sticky to the touch. Once at this stage, switch to the dough hook attachment and continue kneading for 10 minutes.
Form the dough into a ball. Grab our warmed bowl and drizzle some canola oil in it.
Then place the dough ball inside the bowl. Turn it over once to coat both sides.
Cover loosely with plastic wrap, and a damp cloth. Place in a warm place to double in size. Approx. 1 -2 hours. Check it frequently, as times may vary. I like to turn on the oven on low before hand and once it is warm turn it off and place the bowl in there. It makes the best warm environment for the rising of the dough.
Once doubled it looks like this.
Sprinkle the counter or cutting board, with flour to prevent from sticking. Dump the dough onto the floured work surface and roll out into a rectangle. Make sure the shortened side fits into your loaf pan.
Spread the remaining softened butter all over the rolled out dough.
Pour the sugar into a small bowl. And add the cinnamon goodness. The main star of the whole show. The Oscar winning ingredient. Ok, got lost for a sec. Then combine to make cinnamon sugar. Its just that easy. You thought it was super complicated right? Well its not. Just these two simple ingredients can change your life forever.
Use it on everything.
I give you my blessing.
Sprinkle the cinnamony goodness all over the rolled dough. Sprinkle? Who am I kidding? Drench the cinnamony goodness all over the rolled dough.
Starting with the short side, toward the back, roll the dough tightly toward to you to form a log. Almost like cinnamon rolls. Seal the seam shut by pinching the dough.
Place the log into a buttered loaf pan.
Cover loosely with plastic wrap and place a damp towel over the bread. Let rise in a warm place about 1-2 hours, or until doubled in size. Again a warmed, turned off oven, works great for me.
Once doubled in size, place an egg in a bowl. Add a splash of milk and whisk together.
Brush the egg mixture, completely and thoroughly over the top of the proofed (thought I’d be fancy, just means risen loaf) loaf.
Bake in a 350 degree oven for 40 minutes or until golden brown and cooked completely inside. Do not place it on the high rack as it could brown the top way too fast before it has a chance to finish cooking.
There it is. Cinnamon Swirl bread in all its perfection. Couldn’t get a picture of the whole loaf right out of the oven, before it was sliced and devoured in my house. It’s irresistible warm right out of the oven….well not right out. Cooled slightly.
You can store the remaining bread, assuming there will be some remaining, in an airtight container or ziploc bag.
I like slicing it completely and putting it in a ziploc bag, ready to go for when I want a toasted piece of a cinnamon treat!
Make this tonight.
Its an order.
You wont regret it.
Enjoy. With butter. With peanut butter. With nutella. With jam. Apple Butter. Fruit. By itself. Oh just enjoy it!
Here’s the recipe:
Cinnamon Swirl Bread
Taken From The Pioneer Woman.
- 1 cup Milk
- 6 Tablespoons Butter
- 2-1/2 teaspoons Active Dry Yeast
- 2 whole Eggs
- 1/3 cup Sugar
- 3-1/2 cups All-purpose Flour
- 1 teaspoon Salt
- 1/3 cup Sugar
- 2 Tablespoons Cinnamon
- Egg And Milk, Mixed Together, For Brushing
- Softened Butter, For Smearing And Greasing
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve. Enjoy. Yum!