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Cinnamon Swirl Orange Bread Recipe

Cinnamon Swirl Orange Bread Recipe photo by Taste of Home

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My family waits expectantly for me to bake this beautiful sweet bread every year at this time. The tempting aroma as it's baking fills the kitchen and makes everybody eager for a thick slice of this yummy treat. —Linda Eager, Harlan, Indiana

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Cinnamon Swirl Orange Bread Recipe

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

Yield: 24 Servings

30 30 60

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup orange juice
1/2 cup sugar
1/4 cup shortening
1 tablespoon grated orange peel
1-1/2 teaspoons salt
6-1/4 to 6-3/4 cups all-purpose flour
1 egg, lightly beaten
FILLING:
1/2 cup sugar
2 to 3 teaspoons ground cinnamon
2 teaspoons water
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange peel

Directions

In a small bowl, dissolve yeast in water. In a large bowl, combine the milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Cover and let rest for 10 minutes. Roll each portion into a 15-in. x 7-in. rectangle.
For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll style, starting with a short end. Seal edges. Place each seam side down in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Combine glaze ingredients; spread over loaves. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 serving (1 slice) equals 153 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 117 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Swirl Orange Bread in Taste of Home December/January 1997, p39

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Cinnamon Swirl Orange Bread

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Reviewed on Dec. 22, 2011 by LoriKostiuk

This is a wonderful breakfast bread. We like to butter it then fry it on a hot skillet. Top with maple syrup. Delicious!

Reviewed on Oct. 29, 2011 by Shirmapa

Followed directions for bread exactly but made some adjustments to the filling. Added an additional tablespoon of orange zest and substituted brown sugar for the white. Replaced water with orange juice but used a bit more to make a semi crumbly paste before sprinkling on the dough. OMG...This bread will rock your orange world!!

Reviewed on Aug. 28, 2011 by mrssmif

Made using a mixture of Kamut and Unbleached Bread Flours (a 2/1 ratio, respectively), and of course adding vital wheat gluten to help out the whole grain flour. It was lovely, and rose perfectly w/great taste. I usually make cinnamon raisin swirl bread, but my son would always pick out the raisins (he doesn't care for them), this was the perfect solution, as he gobbled this bread w/o having to pick through it first. It never even made to to the french toast stage (which is what we've always done w/the leftover cinnamon raisin swirl bread), I will probably make it this way from now on .

Reviewed on Mar. 21, 2010 by Sprowl

I look for ways to use oranges from our orange trees. This is one of the tastiest!

I've made cinnamon bread for years, but this is the only one my family requests now.