November 13, 2013

Cinnamon Swirl Bread

I've been craving cinnamon swirl bread since about, well, August. But I'm not a bread maker, at all. The thought of dealing with yeast for the first time in years actually almost intimidated me. But this bread? Those ooey, gooey cinnamon-y layers? The soft, warm, yummy-ness of the bread? It's so good I'm using made-up words just to describe it.

Just the smell of this bread is enough to turn anyone into a bread maker. It's definitely worth the effort and way more delicious than store bought.

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 Print RecipeCinnamon Swirl Bread
Author: Herbivore Haven, Recipe from Pinch of Yum
Makes: 2 small loaves
  • 2 tablespoons sugar
  • 1 cup warm water
  • 2 1/2 teaspoons yeast (2 small packets)
  • 2 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons cinnamon
  • 1/2 cup sugar
  1. Mix the 2 tablespoons of sugar with the warm water in a large bowl. Add the 2 1/2 teaspoons of yeast and do not stir. Let it sit until it's creamy, about 5 minutes. Add the salt, oil and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a work surface and knead the bread for 5-10 minutes.
  2. Place the dough in a lightly oiled bowl and brush the top with a little extra oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. It should be very puffy. Divide the dough in half and punch it down.
  3. Preheat the oven to 350 degrees. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. Mix the cinnamon and sugar in a small bowl and sprinkle over each rectangle of dough, generously. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
  4. Bake on a cookie sheet for 30 minutes, or until it sounds hollow. When in doubt, over-bake the bread. Even if the outside of the bread is brown, if it does not sound hollow, give it a few more minutes in the oven. The inside really needs to bake all the way to get the layers filled out. And it’s really really helpful to let the bread cool before cutting into it, otherwise it may sink down where you cut it. Cut diagonally and enjoy!