Cinnamon Swirl Bread
You can see this bread isnt super tall because I put mine in a 12-inch skillet, thinking it was a 10-inch oops. Because the pan was a little bigger than it should have been, the bread spread out more than it should have as it raised. It was still amazing, but if you make this and use the right size pan, yours should turn out a little taller. If you dont have a cast iron skillet, you can use any 10-inch oven-safe skillet.
You can see this bread isnt super tall because I put mine in a 12-inch skillet, thinking it was a 10-inch oops. Because the pan was a little bigger than it should have been, the bread spread out more than it should have as it raised. It was still amazing, but if you make this and use the right size pan, yours should turn out a little taller. If you dont have a cast iron skillet, you can use any 10-inch oven-safe skillet.
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1/2 cup packed light brown sugar
- 2 tablespoons warm water
- 1/2 cup butter ( melted)
- 1 cup warm whole milk ((110 degrees))
- 2 1/4 teaspoons instant or rapid-rise yeast
- 3 1/4 cups all-purpose flour (, plus extra as needed)
- 2 teaspoons butter ( melted)
- 1 large egg ( lightly beaten)
- Carbohydrate 65.5749333789396 g
- Cholesterol 22.425 mg
- Fat 9.09262916666667 g
- Fiber 6.38213321431478 g
- Protein 5.3060075000558 g
- Saturated Fat 5.05308541666667 g
- Serving Size 1 1 recipe (146g)
- Sodium 57.1736666786833 mg
- Sugar 59.1928001646248 g
- Trans Fat 1.19431341666667 g
- Calories 343 calories
Step-by-step
- 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 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.
My Cinnamon Swirl Bread Baking Adventure
Baking has always been a comforting ritual for me, a way to unwind after a long day and create something delicious from scratch. This weekend, I decided to tackle a new recipe: Cinnamon Swirl Bread. The aroma alone promised a cozy, warm experience, and the anticipation was almost as satisfying as the final product.
I followed a recipe I found online, but I must confess to a slight mishap. I mistakenly used a 12-inch skillet instead of the recommended 10-inch. This resulted in a flatter loaf than expected, but it didn't compromise the taste one bit! The cinnamon sugar swirl was perfectly balanced, with a delightful crunch from the outside and a soft, tender interior. The buttery aroma filled my kitchen, creating a haven of warmth and deliciousness.
The process itself was quite enjoyable. Kneading the dough was a meditative exercise, feeling the soft texture between my fingers. Watching the dough rise was like witnessing a quiet miracle, a gentle expansion of promise. The braiding, though slightly challenging, was a satisfying task, and the final shape, a beautiful spiral of golden-brown perfection, was a testament to the process. I could almost see the hard work manifested in the swirl. It was simply delightful.
This bread is incredibly versatile. It's wonderful on its own, perfect for a quiet morning with a cup of coffee or tea. It also makes a fantastic addition to any meal, from a simple lunch to a more elaborate dinner. I even tried it with a smear of cream cheese – pure heaven! The possibilities seem endless.
More than just a delicious treat, baking this cinnamon swirl bread was a journey of self-discovery. It was a chance to slow down, focus on the task at hand, and appreciate the simple pleasures in life. The result? More than just a loaf of bread, it's a memory made in the kitchen.
Baking, for me, is akin to meditation. The rhythmic motions of mixing, kneading, and shaping the dough serve as a calming practice, a way to center myself in the midst of the chaos of life. There's a certain mindfulness that comes with the process, a mindful appreciation of ingredients, and of the transformation of simple flour and sugar into something delectable.
The experience of baking this particular bread was enriched by the unexpected turn of events: the too-large skillet. This small mistake reminded me that imperfections are often part of the beauty. The slightly flatter loaf didn't detract from the exceptional flavor, and in fact, it added a unique character to the final product. It was, in its own way, perfect.
Beyond the sensory pleasure of taste and smell, the act of baking also involves a deep connection to tradition. It's a method passed down through generations, a link to our past and a testament to our ongoing relationship with food. I envision my grandmother's hands, calloused yet delicate, mixing dough, and feel a connection to her spirit.
And the best part? Sharing the bread with loved ones. Watching them take their first bite, their eyes lighting up with pleasure, is an unparalleled reward. The act of creating something delicious and sharing it with others is, for me, the ultimate expression of love and care.
So, I encourage you to try this recipe for yourself. It's more than just a recipe; it’s an experience. Embrace the process, savor the aroma, and delight in the final result – a loaf of delicious cinnamon swirl bread that will warm your heart and satisfy your soul. I hope you find the joy in it that I did.
