Cinnamon swirl bread, the kind without the raisins, is one of the best types of bread. Of course it’s not that versatile as a sandwich bread, I mean, you certainly can’t make a tuna sandwich with it (or you can, but I don’t think i want to), but toasted up with some cream cheese? It makes a perfect easy breakfast or pre-dinner snack! the best part about homemade cinnamon swirl bread is that it’s even better than that stuff you buy at the supermarket, you don’t even need to toast it or cream cheese it, it’s still the best snack! And it’s pretty, too; there’s no doubt in my mind that when you cut into it you’ll be proud of the cinnamon swirl you find inside.
Now, here’s a nice photo step-by-step of my cinnamon bread-making adventures! These pictures show you just how easy (yet time-consuming) and fun this is to make:
Cinnamon Swirl Bread from The Pioneer Woman
- 1 cup milk
- 6 tablespoons butter
- 2 1/2 teaspoons yeast
- 2 eggs
- 1/3 cup sugar
- 3 1/3 cups flour
- 1 teaspoon salt
- 1/3 cup sugar
- 2 tablespoons cinnamon
- 1 egg for egg wash
- splash of milk for egg wash
- butter for smearing and greasing
- Melt butter and milk together in a small saucepan. Heat until very warm, but don’t let it boil boil. Cool it until it’s still warm to the touch, but not hot and sprinkle the yeast over the top. Sir gently and let sit for 10 minutes.
- Combine flour and salt.
- In the bowl of an electric mixer with the paddle attachment, combine sugar and eggs. 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.
- Mix sugar and cinnamon together.
- 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, then sprinkle cinnamon sugar evenly over the 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.
- Brush the top of the loaf with egg wash and bake for 40 minutes on a middle/lower rack in the oven.
- Remove from the pan and allow bread to cool. Slice and serve; it’s delicious with cream cheese!