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Cinnamon Swirl Bread Recipe

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Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves shared by Diane Armstrong of Elm Grove, Wisconsin.

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Cinnamon Swirl Bread Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 32 Servings

20 30 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 cup sugar, divided
2 eggs, lightly beaten
6 tablespoons butter, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 tablespoons ground cinnamon

Directions

In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each).

Leftover: Rhubarb Betty

Nutritional Facts 1 serving (1 slice) equals 132 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 141 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Swirl Bread in Quick Cooking March/April 1999, p42

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Cinnamon Swirl Bread

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(1-1) of 1 reviews

Reviewed on May. 01, 2012 by CarrieMcKee

Unfortunately my yeast didn't activate so it didn't rise like it was suppose to. However, it was still a big hit! Made it for my dad's birthday (becasue he LOVES cinammon)and got a big approving Mmmmmm! I would most definitely make this again :)