This Cinnamon Swirl Bread is ah-mazing! Tender, slightly sweet and absolutely amazing with golden swirls of cinnamon throughout. Easier to make than you might think.
This last Sunday we had some crazy, strong winds in Utah. If you live here, you know what I’m talking about. I was sitting at the computer in our den Sunday afternoon while the winds were fiercely blowing outside. I remember thinking that the wind was so strong something bad was bound to happen. Within a few minutes I saw a trampoline flying through the air. . . our trampoline to be exact. Not even joking! The wind was so strong it literally lifted our trampoline up into the air, over our fence and into the street. If I hadn’t seen it, I wouldn’t have believed it. That is something you only see in the movies, right?
I thought for sure our fence would be destroyed, but it wasn’t, that is how insane the wind was. It lifted our tramp high enough that it cleared our fence. It did take out our street sign on the corner of our circle as it flew through the air, but thankfully nothing else. The fact that it didn’t hit another house was a miracle and thankfully no car was driving by and no one was walking by. Needless to say, our tramp didn’t come out unscathed, in fact, it was pretty trashed. It’s now sitting in a pile of pieces on the side of our house waiting for city clean up.
Crazy, crazy, crazy!
Speaking of crazy, this bread is crazy delicious! I could have eaten the entire loaf. It’s tender, buttery, not too sweet and has just the perfect amount of cinnamon swirled throughout. Eaten warm with butter smeared all over it is heavenly!Once it’s rolled up jelly roll style, use a sharp knife or bench scraper to cut it in half lengthwise.Rotate each half so the cut side is face up.Pinch the two pieces together at the top and then carefully twist them together, keeping cut side face up.Now twist it into a spiral, tucking ends underneath.Let it raise and then bake it up and it turns into this beautiful, golden pan of deliciousness.This bread is phenomenal you guys. I used what was left of it the next day for a french toast casserole and it was out of this world! Honestly the best French toast casserole I’ve ever made.
The instructions may look long and daunting, but I promise this is so simple to make.
Your house smells amazing while it’s baking! You will love this bread!
If you don't have a cast iron skillet, you can use any 10-inch oven-safe skillet.
- 1 cup warm whole milk (110 degrees)
- 1/2 cup butter , melted
- 1/4 cup granulated sugar
- 2 tablespoons warm water
- 2 1/4 teaspoons instant or rapid-rise yeast
- 3 1/4 cups all-purpose flour , plus extra as needed
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1 large egg, lightly beaten
Whisk milk, melted butter, granulated sugar, water, and yeast together in 2‑cup liquid measuring cup until yeast dissolves. Whisk flour, salt, and 2 teaspoons cinnamon together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. (If needed, add 1 to 2 tablespoons extra flour if the dough is sticky, it should pull away from the sides of the bowl but stick to bottom.).
Transfer dough to a lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, about 1 hour.
Combine brown sugar and 1 teaspoon cinnamon in bowl. Transfer dough to lightly floured counter and roll into 16 by 12‑inch rectangle with long side facing you. Brush the 2 tablespoons melted butter over dough, leaving 1/2‑inch border at edges. Sprinkle cinnamon-sugar mixture over butter, leaving a 3/4‑inch border at top edge, and press lightly to adhere. Starting with long edge, roll dough tightly. Pinch seam and ends closed. If necessary, gently reshape log to be 16 inches in length with even diameter.
Grease a 10‑inch cast-iron skillet. With short side of dough log facing you, cut log in half lengthwise, using bench scraper. Turn dough halves cut sides up and arrange side by side. Pinch top ends together. Lift and place 1 dough half on opposite side of second half. Repeat, keeping cut sides up, until dough halves are tightly braided.
Pinch remaining ends together. Twist braided dough into spiral and tuck end underneath. Transfer loaf to prepared skillet, cover with greased plastic, and let rise until doubled in size, 45 to 60 minutes.
Preheat oven to 325 degrees. Brush the loaf with beaten egg and and bake until loaf is deep golden brown and filling is melted, about 45 to 55 minutes.
Transfer skillet to wire rack and let loaf cool for 10 minutes. Remove bread from pan and let cool on wire rack. Carefully cut while still warm if desired, or wait until it cools completely.
Recipe Source: America’s Test Kitchen Cookbook