Cinnamon Swirl Bread is one of my favorites. This easy loaf does not require kneading and comes together fast.
Perfect for breakfast, slathered with butter, and even some extra cinnamon and sugar, this bread was eaten up fast!
When the cold weather hits, I feel like making bread. Any kind of bread will do-I just love homemade bread, but no-knead bread recipes are just the best!
So when I tell you that you too, can have two loaves of bread ready in less than three hours; well, how can you resist?
And that’s not hands on time-that’s total time. OK-I’ll divulge the truth. You do have to wait about 20 minutes after it comes out of the oven to slice it.
This simple yeast cinnamon bread recipe is made with buttermilk-yes, go get some-and make sure your instant yeast is not expired.
I actually have a giant bag that I got my hands on two years ago when this pandemic started and keep it in the freezer where it seems to live quite content.
Yes, that pandemic-do you believe it’s been two years? So this is a big bag of yeast, because I still have a lot.
Probably though because I don’t make bread as often as I should.
Manservant says I shouldn’ t make so many sweets and he’s right, but he has never complained about bread.
The best part about making this swirl bread is that it makes two loaves, so I made a Cheddar cheese bread and a cinnamon bread. Felt like I got two for the price of one!
While we are talking bread, I also want to talk about bread knives.
You do have one, don’t you?
My bread knife was given to me by Manservant while we were dating, so that’s more than 00-years ago. No, that’s not a typo!
And this wooden handled bread knife is still in my possession, has never been sharpened and still knows how to slice bread.
Apparently it now qualifies for heirloom status. Make sure not to fight over this kids!
I get very mad when I see Manservant slicing lemons or limes with it.
As for knives that I use in my kitchen-basically there are three.
A chef’s knife, a paring knife and yes, my bread knife. Really, that’s about all I need.
So enough trivia-let’s bake this cinnamon bread recipe!
In a large bowl whisk together the dry ingredients consisting of unbleached all-purpose flour (not bread flour), kosher salt, sugar and the instant yeast.
You will need 2.5 teaspoons of instant yeast. Instant yeast and rapid rise yeast are the same thing. Active dry yeast is not. It needs to be rehydrated in water.
In a medium bowl or large measuring cup, combine the buttermilk, boiling water, and another 1/2 c of room temperature water.
Make a well in the flour mixture and pour in the liquid mixture. Stir to combine and then add the melted butter and mix well with a wooden spoon or rubber spatula.
You now have sticky dough that needs to be covered with plastic wrap or a clean cotton towel.
Let the dough rise in a warm spot until it has doubled in bulk, about 1.5 hours.
While your dough is resting, grease two 8.5 by 4.5 inch loaf pans generously with softened butter.
After dough has risen, use 2 forks and deflate the dough by releasing it from the sides of the bowl and pulling it toward the center.
Rotate the bowl in quarter turns. As you do this the wet dough will come together in a rough ball.
Sounds confusing, but it works!
Dust a clean work surface with flour and using your two forks and working from the center out, seperate the bread dough into two equal pieces.
Use the forks to lift one portion of the dough onto the floured surface. Dust your ball with as much flour as necessary and shape the mass into a better ball!
Repeat with the other half. Let both balls of dough rest for twenty minutes without touching.
Preheat your oven to 375 and dust another clean surface with flour. Transfer one round to the floured surface and gently stretch the dough into a 10-by-15-inch rectangle.
Mix the sugar and cinnamon. Brush the dough with the egg wash and sprinkle with half of the cinnamon sugar.
Now it’s time to roll this cinnamon bread loaf up! I don’t know about you but I don’t want a gap between the cinnamon and the bread when I slice my loaf open.
A few tips for a no-gap cinnamon swirl bread:
Always brush with the egg wash so the cinnamon sugar has something to adhere to.
If you get inspired and want to add raisins, be sure to blitz them with the cinnamon sugar and mince them up. TOO many big raisins will leave gaps.
When you are rolling the dough after each roll forward, roll it back just a bit before rolling it forward again. This tightens it up a bit, so your loaf can develop the perfect swirl. Just make sure not to roll it too tight!
And last but not least, resist cutting your bread until it has cooled properly.
Place dough into a greased loaf pan and let the coils rise in a warm spot uncovered, until the top of the dough just crowns the rim of the pans.
If the spot is warm it shouldn’t take more than about 10 minutes. My kitchen is cold and it took longer.
There is no need to brush the top of the loaf with anything. The loaf will develop a golden exterior all on its own.
Transfer the pans to the hot oven and bake until the top of the cinnamon bread loaves are golden brown and firm to the touch.
Let cool before slicing!
With just a few simple ingredients and a little bit of time, you can have an amazing loaf of bread. In this case, two loaves of bread!
This is one easy recipe you can count on me making again. This fluffy, soft bread is one of the best breads I’ve made. Don’t worry if this is your first time making bread.
With just a little effort, you can create a masterpiece.
Please make sure you have a good bread knife. Just like our marriage, it has withstood the test of time!
Hope I didn’t just jinx it!
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This delicious cinnamon swirl bread is an old fashioned loaf at its finest. No kneading required, these simple loaves are great toasted or eaten warm slathered with butter.
6 c unbleached all-purpose flour
1 T kosher salt
1/4 c sugar
2.5 t instant yeast
1 1/2 c buttermilk
1 c boiling water
1/2 c room temperature water
6 T unsalted butter, melted
Softened butter for greasing the pan
Flout for dusting
1/2 c sugar
2 T ground cinnamon
1 egg beaten with 1 t water
To Make the Dough:
In a large bowl whisk together the flour, salt, sugar and instant yeast.
In a medium bowl or a large measuring cup, combine the buttermilk, the boiling water, and 1/2 c of water. Stir to combine, then add to the large bowl with the dry ingredients. Stir well and add the melted butter. Mix until the liquid is absorbed and the mixture forms a sticky dough ball.
Cover the bowl with a damp kitchen towel or plastic wrap and set aside in a warm spot to rise until the dough has doubled in bulk, about 1.5 hours.
Grease two 8.5 by 4.5 inch loaf pans generously with butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the dough into a rough ball.
Dust a clean work surface with flour. Using the two forks and working them from the center out, seperate the dough into two equal pieces. use the forks to lift one portion of the dough onto the clean surface. Using as much flour as necessary, dust your hands and the exterior of the dough and shape the mass into a ball. Repeat with the other half and allow both to rest without touching for 20 minutes.
Preheat the oven to 375.
Dust another surface with flour. Transfer one round to the surface and gently stretch it into a rough 10 by 15″ rectangle.
In a small bowl, combine the cinnamon and sugar. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon sugar mixture. Beginning with the short end, roll it tightly into a coil and place into greased loaf pan. Repeat with the other round. Do not cover the pans. Let them rise in a warm counter area for about 10 minutes or until the top of the dough just crowns the rim of the pan.
Transfer the pans to the oven and bake until the tops are golden brown and firm to the touch, about 40 to 45 minutes. Remove the loaves from the oven, carefully turn them out onto a cooling rack and cool on their sides for 20 minutes before slicing.
Please see post for more tips.
Thanks Alexandra Stafford.
Keywords: swirl bread, no knead cinnamon bread, cinnamon bread recipe, cinnamon bread loaf, cinnamon bread, cinnamon swirl bread, cinnamon swirl