• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • About Me
    • Disclosure/ Privacy Policy
  • Work with Family Around the Table

Family Around the Table logo

  • Twitter
  • Pinterest
  • Instagram
  • Facebook
  • Yummly
menu icon
go to homepage
search icon
Homepage link
  • Christmas Cookies
  • Pantry Staples
  • Breakfast and Brunch
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    May 4, 2016

    Homemade Cinnamon Swirl Bread

    If you like this recipe, please share!

    1shares
    • Share
    • Tweet
    • Reddit
    • Yummly
    • Flipboard
    • Mix
    • Email

    Homemade cinnamon swirl bread is so much better than store bought.

    My second BrunchWeek recipe is homemade cinnamon swirl bread. I used to be afraid of baking with yeast. I fit isn’t proofed properly, your dough won’t rise and what ever you are making will be ruined. Honestly, it still makes me a little nervous. I mean, it’s a lot of work between the shopping, preparation, and rising for the recipe to fail. If you don’t work with yeast a lot you may not know all your hard work was for nothing. You may think the dough has risen enough, continue, bake only to realize a flop. The liquid has to be the perfect temperature. Too hot and you will kill the yeast, to cool and the yeast won’t wake up, so to speak. This is how yeast should look, all bubbly, when it’s perfectly proofed. I used Red Star Platinum Superior Baking Yeast. I’ve used other yeast brands in the past and I’ve had no where the success I’ve had with Red Star. I was very pleased with the result.

    Perfectly Proofed Yeast

    You know you have a good rise when your dough looks like this:

    Proofed Loaf Ready for the Oven

    Now it’s ready for the oven. I promise your house will smell divine while it’s baking. I couldn’t wait for it to cool completely. I had to cut it and taste it. It was great but it had to pass the kid test. My sons love cinnamon bread. I must buy 2 – 3 loaves a week. Well, this homemade cinnamon swirl bread passed!


    Homemade cinnamon swirl bread for breakfast!

    Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

    BrunchWeek Beverages:

    • Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
    • Boozy Margarita Smoothie by The Spiffy Cookie.

    BrunchWeek Breads, Grains and Pastries:

    • Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
    • Baked S’Mores Doughnuts by Sarcastic Cooking.
    • Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
    • Blueberry Raisin Bread by Palatable Pastime.
    • Blueberry Swirl Bread by Big Bear’s Wife.
    • Cinnamon Bubble Roll by That Skinny Chick Can Bake.
    • Everything Bagel Bread by Love & Confections.
    • Homemade Cinnamon Swirl Bread by Family Around The Table.
    • Lemon Blueberry Shortcake by {i love} my disorganized life.
    • Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
    • Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.

    BrunchWeek Fruits, Vegetables and Sides:

    • Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
    • Asparagus Cheddar Tart by Making Miracles.
    • Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
    • Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

    BrunchWeek Egg Dishes:

    • Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
    • Vegetarian Quiche by Forking Up.

    BrunchWeek Main Dishes:

    • BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
    • Mexican Chicken Chilaquiles by Sweet Beginnings.
    • Shrimp and Grits by The Redhead Baker.

    BrunchWeek Desserts:

    • Struesel Topped Apple Gallette by Pink Cake Plate.
    Homemade Cinnamon Swirl Bread

    Homemade Cinnamon Swirl Bread

    Yield: 12 servings
    Prep Time: 4 hours
    Cook Time: 40 minutes
    Total Time: 4 hours 40 minutes

    Your house will smell delicious as this bread bakes.

    Ingredients

    • 1 cup milk
    • 6 tablespoons butter
    • 2 ½ teaspoons (1 ¼ ounce packet) Red Star Platinum Superior Baking Yeast
    • 2 eggs
    • ⅓ cup Dixie Crystals sugar
    • 3 ½ cups all purpose flour
    • 1 teaspoon salt
    • 1 cup Dixie Crystals sugar
    • 2 tablespoons cinnamon
    • Egg and milk mixed together for brushing
    • 2 tablespoons butter, melted
    • Softened butter for greasing pan

    Instructions

    1. Melt butter with milk. Heat until very warm, but don't boil. Allow to cool to approximately 110 degrees F. Sprinkle yeast over the top, stir gently and allow to sit for 10 minutes.
    2. Combine flour and salt.
    3. In the bowl of an electric mixer, mix ⅓ cup sugar and eggs with paddle attachment until combined. Pour milk/ yeast mixture into egg mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the remaining flour and beat until combined.
    4. Switch to the dough hook attachment and knead dough on medium speed for 10 minutes. If dough is too sticky, add ¼ cup flour and beat 5 minutes longer.
    5. Heat a metal or glass bowl so it's warm and drizzle a little vegetable oil. Place the dough in the bowl and toss to coat in oil. Cover the bowl with plastic wrap and set in a warm place for at least 2 hours until doubled.
    6. Turn dough out onto the work surface. With a floured rolling pin, roll dough into a rectangle no wider than your loaf pan and about 20 inches long. Brush surface of dough with melted butter. Combine the 1 cup sugar with cinnamon. Sprinkle over dough. Starting at one of the short ends of the dough, roll the dough, keeping it tight. Peach seam to seal.
    7. Grease loaf pan with softened butter. Place dough, seam side down into the pan. Cover with plastic wrap and allow to rise for 2 hours until doubled.
    8. Preheat oven to 350 degrees.
    9. Mix egg with a small amount of milk and brush over top of doubled loaf. Bake for 40 minutes on middle or lower rack in the oven.
    10. Remove from oven and immediately remove from pan. Insert knife along edge to loosen and cool completely on wire rack.

    Notes

    Perfect for toasting, making French toast or bread pudding.

    Did you make this recipe?

    I'd love to hear about it! Please leave a comment below!

    © Ellen Folkman and Family Around the Table
    Category: Side Dishes

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to print (Opens in new window)

    Related

    Filed Under: Side Dishes Tagged With: bread, Breakfast, brunch, cinnamon bread, cinnamon swirl bread, Dixie Crystals, Red Star Yeast, swirl bread

    Reader Interactions

    Comments

    1. Liz says

      May 05, 2016 at 12:41 am

      Your cinnamon bread is gorgeous!!! I’d love some toasted for my breakfast 🙂

      Reply
    2. Caroline says

      May 04, 2016 at 2:37 pm

      The swirl in the bread is beautiful!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Search

    img_3474

    About Me

    I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

    Recently Viewed

    Oreo Mug Cake
    The Barefoot Contessa's Zucchini Pancakes
    Columbia's 1905 Salad Recipe
    Chicken Saltimbocca
    Out of This World Apple Cake
    Peanut Butter Glaze

    Categories

    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Footer

    Recent Dishes

    • Easy French Dip Sandwiches
    • Easy Dinner Menu Ideas Week 11
    • Chicken Saltimbocca
    • Easy Dinner Menu Ideas Week 10

    Subscribe to Family Around The Table via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 152 other subscribers

    Copyright Notice 2010 – 2021

    Ellen Folkman and Family Around The Table 2010-2021.
    Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog’s author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED and is considered a violation of copyright laws. Excerpts (short descriptions of a post) and links may be used, after permission is granted, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes, blog posts, or any other content in its entirety. Happy to share if you let me know you’ve used a link. If unauthorized content is found on the world wide web, the owner of the copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).

    Amazon Affiliate Disclaimer

    As an Amazon Associate, I earn from qualifying purchases. My commission is at no additional cost to you when purchasing through any link.

    Copyright © 2021 Family Around the Table on the Brunch Pro Theme