Cinnamon-a-mon Bread

Cinnamon Swirl bread from the King Arthur Flour site

This year I’ve been good and haven’t made any cookies.  I don’t have a workplace to bring them to, so I really can’t make dozens of cookies just for my hubby and myself.  I’m just going to make a batch of delicious cinnamon swirl bread.  Not only that, but I’m sharing the recipe with you!

Bread Ingredients:

  • 4 3/4 to 51/2 cups all purpose flour
  • 1 package active dry yeast
  • 1 1/3 cups milk
  • 3 TBSP sugar
  • 3 TBSP butter
  • 1/2 tsp salt
  • 2 eggs

Cinnamon Mixture:  1/2 cup of sugar and 2 tsps ground cinnamon (you could also add ground nuts like hazelnuts)

Directions:

  1. In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
  4. Roll each portion of the dough into a 12 x 7 inch rectangle.  Brush lightly with water.  Sprinkle half of the cinnamon mixture over each rectangle.  Roll up jelly roll style starting from the short side.  Pinch seam and ends to seal.  Place seam side down in lightly greased loaf pans (or on a baking stone).
  5. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
  6. Bake in a 375 degree F oven about 25 – 30 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning.) Immediately remove bread from pans. Cool on wire racks.

I especially like to eat this warmed up with melted butter on it.  Enjoy!