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Cinnamon Swirl Bread

Ingredients

Scale

Bread:

6 ½7 ½ cups bread flour (812g-937g)

1/3 cup granulated sugar (66g)

1 ½ tsp. salt (6g)

2 pk. yeast (14g)

1 cup whole milk (240ml)

¾ cup water (180ml)

1/3 cup butter (76g)

3 eggs, room temperature

Cinnamon Swirl Filling:

½ cup granulated sugar (100g)

2 tsp. ground cinnamon (5g)

2 tbsp. melted butter (30g)

Topping:

1 tbsp. melted butter (15g)

Instructions

To make the bread:

In the bowl of a mixer, combine 2 cups of bread flour, sugar, salt and yeast. Mix briefly using the paddle attachment to combine well.

Meanwhile, add the milk, water and butter to a small saucepan and heat on the stove until the liquids reach 120°F – 130°F (49°C – 54°C). The butter does not need to melt.

Start the mixer and pour a thin stream of the warm milk mixture into the flour mixture. Mix for 1 minute at medium speed until all of the milk has been added. Add ½ cup more of flour and then the eggs. Gradually add enough of the remaining bread flour until the dough becomes firm. Switch the paddle attachment to the dough hook and knead for 3-4 minutes.

First Rise:

Remove the dough from the mixer and place on a floured surface. Knead a few times by hand. Place the dough in a greased bowl and turn to coat the dough. Cover with a clean kitchen towel and allow to rise until double in bulk, about 45 minutes. Make sure your rising space is warm and draft free, about 75°F (24°C).

To make the cinnamon swirl filling, combine the sugar and cinnamon in a small bowl and stir well. Set aside. Grease two 8.5″ x 4.5″ x 2.75″ (21.5cm.x 11.4cm x 7cm) bread loaf pans and set aside.

Second Rise:

Punch down the dough and divide in half.* Roll the dough out to a 9”x 14” (23cm x 45cm) rectangle. Brush the surface of the rectangle with the melted butter. Sprinkle over the cinnamon swirl filling, covering the entire surface of the rectangle*. Starting with the shorter 9” (23cm) side, roll up the dough into a jelly roll shape. Place the roll in the prepared bread loaf pan. Cover with a clean kitchen towel and allow to rise again until double in bulk, about 45 minutes. Make sure your rising space is warm and draft free, about 75°F (24°C).

Preheat your oven to 375°F (190°C). Once the loaves are risen, remove the towel and place the loaf pans in the oven to bake for 40-45 minutes until the loaves are golden brown.

Remove the bread from the oven and remove from the pans. Place the loaves on wire racks to cool. Brush the tops with melted butter and allow to cool completely before slicing.

Notes

*For even sized loaves, weigh each half so that they are equal weight. Also, for even distribution of the cinnamon swirl filling, weigh the mixture and divide evenly between the two loaves.