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Scrumptious Cinnamon Swirl Bread

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Scrumptious Cinnamon Swirl Bread

I LOVE cinnamon mixed with almost anything bready. I confess it is a weakness of mine. This bread is wonderful – and I am so very pleased that it relies upon honey to sweeten instead of sugar. This bread makes amazing Family Favorite French Toast, or if you can't wait for a breakfast morning, you can just dive right into it and eat it fresh and warm from the oven, plain or maybe with a pat of softened butter.
Two loaves never last long in my house. This bread also makes a wonderful gift. The fresh, homey fragrance of baked yeast and cinnamon will make anyone feel loved and appreciated.
5 from 1 vote

Equipment

  • measuring cups/spoons
  • mixer or wooden spoon
  • 2 large bowls
  • Rolling Pin
  • bread pans

Ingredients
  

  • 4.5 tsp active dry years (2 envelopes)
  • 1 cup warm water (should feel warm to the touch – if it feels hot, it's too hot)
  • 5-5 1/2 cups flour (I use fresh ground hard red wheat)
  • 2 TBS honey 2
  • 2 tsp salt Kosher or sea salt is best
  • 1 cup milk at 105°-115° degrees F or 40°-45° degrees C
  • 2/3 cup honey, divided
  • 2 TBS ground cinnamon (or more per taste)
  • 1 cup raisins optional

Instructions
 

  • Dissolve the yeast in the warm water.
    Grease a large bowl and the bread pans.
  • Mix the flour, honey, and salt. Stir (or if using a stand mixer, mix on power level 2 with bread hook for 1 minute.) With the mixer running, gradually add the yeast and water mixture, warm milk, and softened butter. Mix on level 2 for about 2 minutes.
  • Add remaining flour, 1/2 cup at a time until the dough is no longer sticking to the side of the bowl. Don't use all of the flour in the recipe unless you need it – the amount of flour used will be dependent upon the moisture content of your flour.
  • Knead dough for 2 minutes on power level 2 (or knead by hand for 10 minutes or until smooth and elastic.) Place in greased bowl, turning over to grease the top. Cover with a towel and let rise in a warm place, free from draft, for one hour or until doubled in bulk.
  • Punch dough down and divide in half. Place one ball of the dough on a floured surface and roll into a rectangle approximately 9×14 inches. Evenly spread 1/3 cup honey, not quite to the edges. Sprinkle generously with cinnamon and 1/2 cup raisins, if desired. Starting at the short end, roll the dough tightly. Pinch the ends. Place in greased bread pan.
  • Repeat with the second ball of dough. Cover and let rise for one hour or until doubled.
  • When you have about 10 minutes of rising time left, preheat oven to 375° degrees F (190° degrees C).
  • Bake each loaf for about 40 minutes, or until browned. Remove from pans and cool on a wire cooling rack.

Find this and another wonderful bread recipes in The Walking Bread cookbook!

The Parody Cookbook Series
Published inBlogHouse of BreadRecipesThe Walking Bread; the Bread Will Rise

One Comment

  1. Charleen Pruett Charleen Pruett

    5 stars
    The cinnamon swirl bread sounds delicious.

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