Cinnamon Swirl Bread Recipes

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON SWIRL BREAD FOR THE BREAD MACHINE

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

CINNAMON SWIRL RAISIN BREAD

Steps:

• In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease 2 (9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18x9-inch rectangle. Brush 1 tablespoon oil over rectangles.
• In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
• Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

APPLE BREAD

Steps:

• Preheat oven to 350°F. Grease and flour an 8 x 5 inch loaf pan or line with parchment paper. Set aside.
• In a small bowl, whisk together brown sugar and cinnamon and set aside.
• Whisk eggs and granulated sugar together in a large mixing bowl.
• Whisk in melted butter and vanilla extract until thoroughly combined.
• Stir in all purpose flour, baking powder, baking soda and salt just until combined. The batter will be very thick. Fold in chopped apples.
• Add half of the batter to the prepared loaf pan. Sprinkle about three quarters of the brown sugar mixture on top of the batter.
• Spread the remaining batter carefully on top of the brown sugar mixture. Sprinkle remaining brown sugar mixture on top and use a knife or spoon to gently swirl it into the top layer.
• Bake for 35 to 45 minutes or until lightly golden on top and an inserted toothpick comes out clean or with just a few moist crumbs. (If bread is browning too quickly, tent with foil for the last 10 to 15 minutes.)
• Let bread cool completely before slicing and serving.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• The night before, make the dough. Measure out all ingredients in a large mixing bowl, then use a wooden spoon to incorporate the ingredients.
• Once the dough becomes slightly stiff, stop and empty the bowl onto a clean work surface.
• Knead the dough for 3-5 minutes. The dough will be quite sticky, so have a bowl of flour nearby to sprinkle flour onto the dough. The goal is to knead together a dough that is not sticky at all.
• Once the dough has come together nicely, place the dough back into the bowl and cover the bowl. I like using 2 layers of clip wrap.
• Set the bowl aside for the night. If your house is cold, you can place an oven mitt under the bowl and lay a dish towel over the top.
• The next morning, using a bench scraper, scrap the dough out onto a well floured surface. Depending upon the heat in your home, the dough might be a bit stick again, that's okay.
• Divide the dough in half. Use a kitchen scale to measure out the dough into equal halves, or just eyeball it.
• It's time to do your PRE-SHAPING.
• Starting from the North side, grab the dough and fold it into the center. Now take from the South side and fold that end of dough into the center. Now the sides, then the corners, always working from opposite sides.
• Make sure the underside is floured, but do not flour the top side, or the pieces of dough will not stick to each other.
• The goal now is to create tension on the under side. To do this you pick up the dough and place it on its side and tuck the dough under. Continue this process of tucking the dough all the way around. Now place the dough tucked side down, with the nice smooth side facing up.
• Use your hands to turn the dough ball in a circle cupping the dough with your hands and tucking any loose ends under.
• Repeat the process with the second half of the dough.
• Place the damp towel over the 2 dough balls and let them rest for 20 minutes.
• Once the timer goes off, take a dough ball, flip it upside down, and place of a well floured surface.
• Sprinkle flour on top of the dough and flour a rolling pin.
• Carefully roll the dough out in a rectangular shape. The dough is pretty pliable and can easily be manipulated into the proper shape. Make sure the dough does not stick underneath. Add flour where you need to, and constancy rub the flour into the dough.
• The dough should be about 1/2 inch thick, and about the width of your loaf pan.
• Spread 1/4 cup applesauce evenly on the top surface of your dough.
• Sprinkle with 1/4 cup brown sugar of your choice.
• Sprinkle the top with cinnamon, as much as you'd like.
• Starting on the shorter end, carefully roll your bread like a cinnamon roll.
• Place your loaf of bread in your desired loaf pan. If using a non-stick pan or glass pan, grease it first or place a piece of parchment paper along the sides and bottom of the pan.
• Repeat with the second dough ball.
• Once both pans are filled with cinnamon swirl loaves, place a towel over the top and let them rest for 1 hour. Do not shorten or skip this step, or you will have tiny loaves.
• While the loaves are resting, preheat your oven to 400 degrees. Also, put a 9X13 pan filled with water in the oven. Do not use a glass dish!
• If your loaves split at the top, you can skip this step. If you have nice smooth loaves with no cracking on top, then take a sharp knife, lame, or x-acto knife, dip in flour, then run the knife over the dough in a diagonal line to the bread. I make a top, middle, and bottom slit into the dough. This allows steam to escape during the baking process.
• After the 1 hour is up, place both loaves in the oven. Bake for 10 minutes.
• Lower the temperature to 375 degrees and bake an additional 30 minutes.
• Pull loaves out of the oven and allow them to cool for 10 minutes before removing from the loaf pan.
• Once completely cooled, store bread in bread bags for up to 4 days on the counter. Sourdough bread can be stored in the refrigerator, but it will harden and dry out. `

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.