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 a kitchen staple for me because it always works out well in my quick and loaf bread recipes.
Do you make homemade bread loaf? What are your favorite recipes?