Tuesday, February 8, 2011

Cinnamon Swirl Bread

I'm pretty sure my hubby will be happy when he comes home tonight. I have finally made something that he's been asking me to make for years: cinnamon swirl bread. The reason I haven't ever made it is because I'm not a great bread maker and, to be honest, I've been really intimidated to make this. But yay for me because I did it and now I'm not afraid! :)
Cinnamon Swirl Bread
1/3 c. warm water
2 packets (1/4 oz. each) active dry yeast
1 c. warm milk
6 T. butter, melted
2 eggs
1 c. sugar, divided
1 1/2 t. salt
5 1/2-6 c. all purpose flour
2 T. cinnamon
raisins (optional)

Dissolve yeast in water.
Add milk, butter, eggs, 1/2 c. sugar, salt, and 2 1/2 c. flour. Mix well.
Mix in enough of the remaining flour to make a soft dough.
Dump onto a floured surface and knead for 6-8 minutes until you have a smooth and elastic dough. Place dough in a greased bowl and turn over so that the whole thing is greased.
Cover and let rise in a warm place until doubled in size (about an hour.) Meanwhile, mix remaining 1/2 c. sugar with cinnamon.
Punch dough down and divide in half. On a floured surface, roll out half the dough to about 8"x18".
Spread with half the cinnamon mixture and a few raisins, if desired.
Roll up from one of the short ends so you have an 8" log.
Pinch the seam and the ends.
Place loaf, seam-side down, into a greased loaf pan. Repeat with other half of dough.
Let loaves rise until doubled in size (about 1 1/2 hours) then bake at 350 F for about 30 minutes. Remove hot loaves from pans and place on a cooling rack.
I immediately cut into it while it was hot. Mmmmm delicious.
This would make some yummy french toast. It's also great all by itself. Enjoy!


  1. YUM!! I wish I had some right now! For some reason my homemade bread never seems to "fluff". I think I may be kneading too much.

  2. I often have that problem, too! I think sometimes I add too much flour. I'm certainly no expert but I'm trying to expand my horizons! :)