Cinnamon Swirl Bread

     I love cinnamon raisin bread.

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Its delicious warmed up, but even better when used to make french toast.

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Have always wanted to try making a swirl bread. Decided to go with a recipe from the Pioneer Woman. I adapted it slightly to make it a smidge healthier.

  • 1 cup milk
  • 3 tbsp butter (or butter substitute)
  • 2 1/2 tsp active dry yeast
  • 2 eggs, room temperature
  • 1/3 cup sugar
  • 1 1/2 C WW flour (+ 2 tbsp if dough too sticky)
  • 2 C AP flour
  • 1/2 tsp salt
  • 1/3 C splenda
  • 2 tbsp cinnamon
  • 1 tbsp coconut oil, melted
  • egg + milk for brushing
  • Optional: 1 C raisins
  1. In a heat-proof container, microwave milk for about 1 minute or until warm. Add butter and allow it to melt. Temperature should be warm to the touch, just above body temperature. Sprinkle yeast over top and allow to sit for 10 mins.
  2. In a large bowl, combine WW flour, AP flour, and salt.
  3. In the bowl of an electric mixer, mix sugar and eggs with paddle attachment until combined. Add 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.
  4. Switch to dough hook attachment and knead dough on medium speed for ten minutes. (If dough is still too sticky, add 2 tbsp WW flour and knead again for 5 mins)
  5. In the same mixing bowl, drizzle a little canola oil down the side of the bowl and coat dough in oil. Cover with plastic wrap and set it in a warm place for at least 2 hrs.
  6. In a small bowl, combine splenda, cinnamon, and melted coconut oil.
  7. Turn dough out onto a lightly floured work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use. Spread cinnamon sugar mixture evenly over dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
  8. Place dough, seam down, in a loaf pan lined with parchment. Cover with plastic wrap and allow to rise for another hour (originally called for 2 hours but I found that it made a giant air bubble in the middle… Could have been because my kitchen was so warm?)
  9. Preheat oven to 350 degrees.
  10. Mix one egg with a small amount of milk, and brush over top of loaf. Bake for 40 mins (middle/lower rack) or until golden brown. If you notice your loaf is browning fairly quick, cover the top with a piece of aluminum foil (shiny side down) to prevent further browning.
  11. Remove bread from pan and allow to cool. Slice and serve.

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This bread was pillowy-soft cinnamony deliciousness. And the smell of it while it was baking was amazing – it’ll make your whole house smell of fresh cinnamon bread!

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I think next time I will knead 1 C of raisins into the dough before rolling it up with cinnamon. I’d also probably split the dough to make two smaller loaves next time because I found that after the second rise, the dough was already bursting out of the loaf pan.

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9 Comments Add yours

  1. UBC-PSYT Neuroscience says:

    The easiest is to add the raisins to the cinnamon but be aware that when you add raisins to the dough and you’re letting it rise, it will push the raisins out. At least this is what happened when I tried it with olives.

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    1. Janine says:

      Yah I was thinking they’d get pushed out/ wouldn’t stay in the bread. Will have to try something next time. Thank you for the muffins by the way!

      Like

  2. Leah says:

    I love cinnamon swirl bread! Yours looks gorgeous!

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  3. Your bread looks beautiful with the swirls! Bookmarking this recipe–thanks for sharing!

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    1. Janine says:

      Thank you, hope you give it a try!

      Like

  4. My favorite ever, will bookmark this, love the fact that there is coconut oil in it!

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    1. Janine says:

      Thanks, yes I love incorporating coconut oil into all my recipes. Enjoy!

      Like

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