How to Make Cinnamon Swirl Bread

Make Delicious Cinnamon Bread 
The holiday season wouldn't be quite the same without the comforting dishes and treats we associate with that particular time of year. One such treat is cinnamon swirl bread, favored by many in the winter months. Even if you've never made bread before, these detailed instructions will have you enjoying a 9" x 5" (23 cm x 12.5 cm) loaf of warm cinnamon swirl bread just in time for the holidays!

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Ingredients

• Enriched bread dough
  
  • 1/2 cup (120 ml) whole milk (substitute 2% if desired)
    
  • 4 tablespoon (1/2 stick, 60 grams) unsalted butter, cut into 1/2" (1.5 cm) pieces.
    
  • 1 envelope of instant yeast (2 1/4 tsp, 7 grams)
    
  • 1/2 cup (118 ml) warm water (about 110 degrees F, 45 degrees C)
    
  • 1/3 cup (2 1/3 ounces, 66 grams) sugar
    
  • 2 large eggs
    
  • 1 1/2 tsp (6.5 grams) salt
    
  • 3 1/4 to 3 3/4 cups (16 1/4 to 18 3/4 ounces, 405 to 470 grams) unbleached all-purpose flour, plus more for dusting the work surface
    
• Filling
  
  • 1/4 cup (1 3/4 ounces, 50 grams) sugar
    
  • 5 tsp (11.5 grams) ground cinnamon
    
  • Milk for brushing
    
• Glaze
  
  • 1 large egg
    
  • 2 tsp (7 ml) milk
    

Steps

For the Dough

1. Prepare the dough ingredients you'll need.
   
2. Heat the milk and butter until the butter melts. Cool until warm (about 110 degrees F, 45 degrees C).
   
3. Sprinkle yeast over warm water in a warm mixing bowl of a standing mixer fitted with the paddle attachment.
   
4. Beat in the sugar and eggs and mix at low speed to blend. Sunbeam mixer
   
5. Add the salt, warm milk mixture and 2 cups of the flour. Mix at medium speed until blended.
   
6. Switch to the dough hook. See variation in the Tips below if not using a mixer.
   
7. Add 1-1/4 cups more flour and knead at medium low speed. Add more flour sparingly if the dough sticks to the side of the bowl.
   
8. Turn the dough onto a floured work surface. If the dough is sticky, knead in up to 1/2 cup more flour to form a soft elastic dough.
   
9. Transfer the dough to a very lightly oiled bowl, then rotate to oil all sides.
   
10. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 2 hours.
    
11. Turn the dough onto a floured work surface making sure not to fold the dough. Let the dough rest about 10 minutes.
    

For the Filling

1. Grease the bottom and sides of a 9x5 loaf pan.
   
2. Mix the cinnamon and sugar in a small bowl.
   
3. Press the dough into an evenly shaped rectangle and with the short side facing you. Roll the dough with a rolling pin into a 18 inch by 8 inch rectangle.
   
4. Brush the dough liberally with milk.
   
5. Sprinkle the filling evenly over the dough, leaving a border on the far side.
   
6. Starting at the side closest to you, roll up the dough. Pinch the dough gently with your fingertips to seal it.
   
7. When you finish rolling the dough, pinch the seam together.
   
8. With the seam side up, pinch the ends of the dough together.
   
9. Place the loaf seam side down in the prepared pan; press lightly to flatten. Cover the top of the pan loosely with plastic wrap and set aside to rise.
   
10. Let it rise until the dough is 1 inch (2.5 cm) above the top of the pan, about 1-1/2 hours. As the dough nears the top of the pan, adjust the oven rack to the center position and heat the oven to 350 degrees F (175 degrees C).
    

Glaze and Bake

1. In a small bowl, whisk together the egg and the milk.
   
2. Gently brush the top of the loaf with the egg mixture.
   
3. Bake until the loaf is golden brown and an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 185 to 190 degrees F or 85 to 88 degrees C (about 35 minutes).
   
4. Remove the bread from the pan and cool it on its side on a wire rack until room temperature, at least 45 minutes.
   
5. Enjoy!
   

Tips

• To hand-knead, follow the recipe sprinkling the yeast over the water in a large bowl. Use a wooden spoon to incorporate the other ingredients as directed. When the dough comes together, turn it onto a lightly floured surface and knead until smooth and elastic, 12 to 15 minutes, adding more flour if necessary. Transfer the dough to a lightly oiled bowl and follow the rising instructions.
  
• Sprinkling your work surface with cornstarch instead of flour will prevent the dough from sticking even more effectively.
  
• You can optionally add raisins.
  

Warnings

• When cooking with kids, supervise continuously.
  
• Keep long hair and long sleeves away from any heat and the mixer.

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