Lemon Poppy Seed Pound Cake

Thursday, June 7, 2012

Cinnamon Swirl Bread

Submitted by Heather

Who doesn't love a warm and soft piece of cinnamon bread slathered with butter?  I know my kids would like one every morning and never get tired of it. Unfortunately my waistline and my lack of willpower won't allow me to have this bread in the house that often, but it's a wonderful treat to have for a special breakfast (or late night snack...).

It was recently my friend's birthday and instead of a cake she wanted cinnamon bread. I was happy to oblige since I had been meaning to try out a cinnamon bread recipe.  I couldn't find the one I had been meaning to make, but I found this one instead and it was really a great find.

This is a beautiful bread.  Not just visually, though it was lovely with it's dark crust and the swirl of cinnamon, but the fluffy and chewy texture was so pleasing. It had plenty of cinnamon flavor on its own, but my kids ended up loving it toasted with butter and cinnamon sugar sprinkled on top.  

If you're one of those people who are afraid of cooking with yeast (I used to be!), please try this recipe.  Just make sure your yeast isn't expired and that you use warm but not hot milk.  You're going to love this bread!


  • 1 cup Milk
  • 6 Tablespoons Butter
  • 2-½ teaspoons Active Dry Yeast
  • 2 whole Eggs
  • ⅓ cups Sugar
  • 3-½ cups All-purpose Flour
  • 1 teaspoon Salt
  • ⅓ cups Sugar
  • 2 Tablespoons Cinnamon
  • Egg And Milk, Mixed Together, For Brushing
  • Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.  Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. 
Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.  Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Source: The Pioneer Woman

**I think I let my loaves rise a little too long, since they rose over the sides of the pan, but they still turned out wonderfully.

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