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–+ servings

Cinnamon Swirl Bread

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Prep Time 3 hours 30 minutes
Servings 2 loaves

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

  1. 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.
  2. 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.
  3. 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.
  4. Tools Needed: Electric Stand Mixer, large bowl, bread mat, pastry cutter, nonstick pans.
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