Soft and fluffy Cinnamon Swirl Loaf Bread that you can slice and serve with butter. Makes a perfect homemade gift too!
The holidays are all about getting together to share old traditions that take place in the kitchen and I especially look forward to baking festive goodies each holiday season. My mom is an amazing cook but not so much a baker, and so over the past few years I have been creating my own traditions by making special desserts that I associate with the holidays, like gingerbread cookies, pecan pies, and pumpkin cheesecake.
Lately I’ve been baking up this Cinnamon Swirl Loaf Bread and love it so much I think it’ll become a tradition, too! It’s light and fluffy, and filled with thick swirls of cinnamon sugar in every slice. It’s irresistible fresh out of the oven or next day – I’ve been taking thick slices of this bread, slathering them with butter and lightly toasting it in the oven for a warm and comforting breakfast.
Cinnamon Swirl Loaf Bread is perfect for breakfast on Christmas morning — you can even make a few loaves to give as gifts this holiday season.
- ¼ cup brown sugar
- 2 tsps ground cinnamon
- 1 (1/4 oz) package active dry yeast
- ½ cup warm water
- ½ cup warm milk
- ¼ cup sugar
- 1 tsp salt
- 4 tbsps unsalted butter, softened to room temperature
- 3 cups all-purpose flour, more for dusting
- In a small bowl, whisk together brown sugar and cinnamon. Set aside.
- Combine yeast, water, milk, and sugar in a large bowl and set aside until foamy, about 10 minutes. Add salt, butter and flour, and stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Place the dough into a greased bowl and cover tightly with plastic wrap. Set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Punch down the dough and roll out into a 9x12 inch rectangle. Sprinkle cinnamon sugar mixture evenly over dough, leaving a one-inch border from the edges.
- Starting from the short side, roll dough tightly into a log and transfer to a lightly greased 9x5 inch loaf pan, seam side down and tucking the ends underneath if necessary. Cover and allow to rise until it doubles in size again, about 1 hour.
- Preheat oven to 350F. Bake for 35-40 minutes or until golden brown. Let cool completely before slicing and serving.
For this recipe, I used Bob’s Red Mill Organic Unbleached White Flour which is milled from organic hard red wheat and not enriched with any additives. It is the same high protein flour used by professional bakers to produce high quality loaf bread and other baked goods. This is a kitchen staple for me because it always works out well in my quick and loaf bread recipes. Be sure to grab this coupon.
Let the baking begin!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.