This is the perfect bread for breakfast toast. It is soft and sweet with no processed sugar. These easy step by step instructions will help you create a bread your family will be asking for over and over again. This recipe is a variation off of my Sandwich Bread which makes two loaves. I usually make one loaf for sandwiches and make this cinnamon swirl loaf for breakfast.
Breakfast bread is a thing in my home. Bagels and toast rule. This cinnamon swirl bread has been hands down the absolute favorite since I started making it. I wanted to make a sweet breakfast bread that didn’t have all that processed sugar you find in store bought breads, and this more than hit the mark.
I use this as a variation on my Sandwich Bread recipe that makes two loaves. Once the dough is separated, I make one loaf of sandwich bread, and a loaf of this cinnamon swirl bread.
This is the perfect recipe for beginners, of if you are looking for an easy, fuss free bread to make in one day. It does not need any special attention and no kneading! You probably have all the ingredients in your pantry already. Just be prepared, your house is about to smell amazing!
Let’s Talk Ingredients
- Bread flour: I use bread flour for all my bread recipes. While you can use All Purpose flour, bread flour has a higher protein content, 12-14%. All purpose as a protein content of closer to 10-12% is better for more “tender” baking like cookies and cakes and muffins. My go to Bread Flour is King Arthur’s Organic Bread flour
- Active yeast: While you can use instant yeast, I like to be sure my yeast has activated and I know my bread will rise properly. I use Fleischmann’s Active Yeast. *Don’t forget to store your yeast in the fridge or freezer!
- Water: Making sure your water is between 100-105 degrees will help your yeast activate.
- Honey: I recommend a local organic honey. This will give your dough that sweetness without the processed sugar.
- Butter: Add butter to your dough can limit the gluten development. It will also tenderize your dough and create a softer bread with a rich flavor.
- Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.
- Cinnamon: Cinnamon has incredible benefits beyond just tasting amazing. It is high in antioxidants, it has anti-inflammatory properties, it can improve gut health, improve dental hygiene, and reduce cholesterol.
Let’s Make Some Bread
- Heat your water to about 100-105 degrees and add your yeast and honey. The honey will help your yeast activate. You’ll know your yeast is ready with it has formed a nice foam on the surface.
- In your mixer, combine your flour, salt, and melted butter.
- Add your activated yeast, and knead until well combined. You want your dough to be firm and bounce back when you press your finger into it.
- You may need to add a bit more flour if you dough seems too wet. I recommend adding about a half a cup at a time. If you dough gets too dry, add water a tbsp at a time.
- I usually know it is done when it hangs off the dough hook, but comes off cleanly.
- Transfer your dough to a large bowl, cover with a towel, and let rise in a warm place for 2 hours.
- I usually let my dough rise in my oven, turned off, with the oven light off. If you live in warmer climates, you can let you dough rise covered on the counter. The warmer the environment, the faster your dough will rise.
- Once your dough has risen, punch in down (honestly my favorite part) to deflate.
- Turn your dough out onto a lightly floured surface and divide in half, and press each section into a flat rectangle.
- This is where I form one loaf into sandwich bread, and continue on to make the cinnamon swirl bread. You can choose to do it that way, or just make two loaves of the cinnamon swirl!
*Note: if you make two loaves of the cinnamon swirl bread, you will need to double the filling ingredients.
- Mix your filling ingredients in a small mixing bowl.
- Spread your filling over your dough. I start by dropping spoonfuls over the dough, then spreading it with the back of the spoon to create an even coverage.
- Roll your dough up tightly from the bottom to the top, much like you would roll a cinnamon roll, and then pinch the seams.
- You are going to need your dough to be long enough to twist. I do this by placing my palms on my rolled dough, and gently rolling back and forth with an outward motion.
- Once you have a long roll of dough, fold it in half, then twist the two halves around each other.
- Place your dough in a non stick or grease loaf pan with the seams down.
- Cover with a towel and place back in it’s warm place to rise for another 30 minutes.
- Let the dough rest on the counter while you preheat your oven to 350 degrees.
- Bake for 25-30 minutes, or until nice and golden brown.
- Turn the loaves out onto a cooling rack and let them rest (if you can resist slicing into them right away!)
- Slice and enjoy!
I have found the best way to enjoy this bread is toasted with some butter. However, I have also been known to just grab a slice and munch in it totally plain!
This bread would be perfect for French Toast, or a French Toast Casserole.
You could get super creative and use it for breakfast sandwiches too.
No matter which way you slice it (bread pun anyone?) this bread is going to be a favorite for sure.
Cinnamon Swirl Bread
Equipment
- 1 Stand mixer
- 1 large bowl
- measuring cups
- measuring spoons
- mixing bowl
- bread mat
- loaf pan
Ingredients
- 2 cups water
- 1/4 cup honey
- 2 1/4 tsp active yeast
- 2 tbsp melted butter
- 4 1/2 cups flour more if needed
- 1 1/2 tsp salt
Cinnamon Swirl Filling
- 2 tbsp cinnamon
- 2 tbsp melted butter
- 2 tbsp honey
Instructions
- Heat water to 100-105 degrees.
- Add yeast and honey. Stir and set aside to activate.
- In mixer, combine flour, salt, and butter.
- Add yeast and knead until well combined. You may need to add more flour.
- Cover and let rest in a warm place for 2 hours.
- Punch dough down to deflate.
- Turn dough out onto a lightly floured surface and divide into to sections.
- Roll dough out into a rectangle.
- Mix your filling and spread evenly over your dough.
- Roll your dough tightly from the bottom up, like a cinnamon roll. Pinch the seams.
- If needed, roll your palms over the rolled dough to lengthen it. You want it long enough to twist.
- Fold the dough in half, and twist the two halves around each other.
- Place in loaf pan seam down, cover and let rest for 30 minutes.
- Let dough rest on the counter while you preheat oven to 350 degrees
- Bake for 25-30 minutes.
- Let cool and enjoy!
Notes
- For the best taste and texture, I recommend using bread flour. If you only have All Purpose flour that will work fine in a 1:1 ratio.
- Freezing Instructions: If you would like to freeze one loaf to use later, prepare the recipe through step 6. Form one both loaves and place them in their pans, then while one rises, cover the other one tightly and freeze for up to 3 months. Once you are ready to bake, thaw your dough and let it rise for about 4-5 hours. Bake as directed and enjoy! You can also freeze the bread after it has been baked. Allow the bread to cool completely, then freeze for up to 3 months. When you are ready, allow your bread to thaw at room temperature then reheat as needed.
- Bread Storage: I store my bread in an open ziplock bag, inside a linen bread bag. I have found this keeps the bread soft while still giving it room to breath.
- Tools Needed: Electric Stand Mixer, large bowl, bread mat, pastry cutter, nonstick pans.
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