This fancy beautiful white bread is made even better with some cinnamon and sugar swirled on the inside. Cut a slice and toast it? Oh my even better.
But real talk - my kids like raisins in their cinnamon swirl bread - it's horrible - awful! They like the store-bought kind - so my homemade beautiful loaf? Sat. Bah... crazy kids.
I'll take on that beautiful rolled cinnamon beauty! Oh, the hardship.
Cinnamon Swirl Bread
3/4 cup sugar
3 cups warm water
1 1/2 Tablespoon active dry yeast (not instant)
1/3 cup vegetable oil
1 egg, beaten
1 Tablespoon salt
7 1/2 to 8 1/2 cups bread flour (or all purpose flour)
Cinnamon Filling
1/2 cup sugar
2 tsp cinnamon
1. Combine sugar, warm water, and yeast in a large mixing bowl.
2. Let stand for 10 minutes while the yeast poofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 min by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches. Sprinkle cinnamon sugar mixture on section.
With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes (this is a change from what the video says) or when tops are golden brown. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.
1/2 cup sugar
2 tsp cinnamon
1. Combine sugar, warm water, and yeast in a large mixing bowl.
2. Let stand for 10 minutes while the yeast poofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 min by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches. Sprinkle cinnamon sugar mixture on section.
With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes (this is a change from what the video says) or when tops are golden brown. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.
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