Cinnamon Swirl Bread: One Of My Family's Favorites
My mother baked bread every few days, and it was as natural to her as prepping meals for the family. But every now and then, she’d surprise us with something extra special—Cinnamon Swirl Bread. I can still remember the excitement of seeing that golden loaf with its beautiful spirals of cinnamon. As a child, I had a particular way of eating it, savoring each layer from the outer crust to the very center, where the cinnamon flavor was most intense. That last, sweet bite was always my favorite. The aroma of cinnamon filling the kitchen and the warm, buttery taste made it a comforting treat that brought joy to our home. Those memories of my mother's baking are not just about the food, but about the love and care she put into every loaf she made.
Did You Know?
Cinnamon Swirl Bread is a delightful variation of traditional sweet bread that dates back to the early 1900s. The rich, aromatic cinnamon filling and buttery dough make it a favorite for breakfast and teatime. Interestingly, cinnamon has been prized for its medicinal properties since ancient times, believed to improve digestion and boost the immune system.
Yield: 1 loaf, 12 slices
Ingredients:
Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling:
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Topping:
- 1 tablespoon melted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions:
Activate Yeast:
Combine warm milk, water, and yeast. Let sit until frothy.
Personal Tip: Ensure the liquid is warm, not hot, to avoid killing the yeast.
Mix Dough:
Combine flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Knead until smooth.
Personal Tip: Knead for about 8-10 minutes to develop the gluten, which gives the bread its structure.
First Rise:
Let dough rise until doubled, about 1-1.5 hours.
Personal Tip: Cover the bowl with a damp cloth to keep the dough moist during the rise.
Prepare Filling:
Mix sugar and cinnamon.
Personal Tip: Soften the butter just enough to spread easily but not too melted.
Shape Dough:
Roll dough into a rectangle. Spread softened butter, sprinkle with cinnamon-sugar.
Personal Tip: Roll the dough tightly to get nice, even swirls in every slice.
Form Loaf:
Roll up dough, pinch seams to seal. Place in greased loaf pan.
Personal Tip: Tuck the ends under to create a neat loaf.
Second Rise:
Let rise until doubled, about 30-45 minutes.
Personal Tip: Place the loaf in a warm spot to rise faster.
Preheat Oven:
Preheat to 350°F (175°C).
Personal Tip: Preheating the oven ensures an even baking temperature.
Bake:
Brush top with melted butter, sprinkle with sugar-cinnamon. Bake 30-35 minutes.
Personal Tip: Rotate the loaf halfway through baking for an even crust.
Cool:
Let cool before slicing.
Personal Tip: Use a serrated knife for clean slices without squishing the loaf.
Nutritional Information (Per Slice): Calories, 210, Protein, 5g, Carbohydrates, 35g, Fiber, 1g, Net Carbohydrates, 34g, Fat, 5g, Saturated Fat, 3g, Cholesterol, 30mg, Sodium, 160mg, Sugars, 12g, Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money:
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Choosing Flour: For the best texture, use high-quality all-purpose flour. You can also mix in some bread flour for added structure.
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Yeast Activation: Ensure your milk and water are warm, not hot, to properly activate the yeast. This will help the dough rise better.
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Flavor Variations: Add raisins or chopped nuts to the cinnamon-sugar filling for extra texture and flavor.
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Make Ahead: Prepare the dough the night before and let it rise in the refrigerator. This saves time in the morning and enhances the flavor.
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Storing Leftovers: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread and thaw as needed.
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Serving Suggestions: Serve slices toasted with a pat of butter or use them to make decadent French toast.
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Cost-Saving Tips: Buy yeast in bulk to save money. Store it in the freezer to extend its shelf life.
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Dough Consistency: If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more warm water or milk.
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Baking Evenly: Rotate the loaf halfway through baking to ensure it bakes evenly and gets a nice golden crust.
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Cooling: Allow the bread to cool completely before slicing to prevent it from becoming gummy. Use a serrated knife for clean slices.
Let's Learn A Little Bit About Cinnamon
Cinnamon, a spice beloved for its warm, sweet flavor, comes from the inner bark of trees in the Cinnamomum family. Native to Sri Lanka, this aromatic spice has been traded for thousands of years and was once considered more valuable than gold. To produce cinnamon, the bark is peeled, dried, and rolled into sticks known as quills, which can then be ground into the powder we commonly use in baking. There are two main types of cinnamon: Ceylon, known as "true cinnamon," and Cassia, which is more commonly found in stores. Ceylon cinnamon is lighter and sweeter, while Cassia has a stronger, more robust flavor. Not only is cinnamon a staple in many kitchens, but it also boasts numerous health benefits, including anti-inflammatory properties and the ability to lower blood sugar levels. Next time you sprinkle cinnamon into your dough, you'll know a bit more about the spice that adds such rich flavor to your baking.