One of my favorite all-time breads is a cinnamon swirl bread found at several popular bread companies.
My aunt and her friend have been experimenting with recipes and methods to recreate this bread and she sent me the recipe this week.
It did not disappoint. It was fabulously delicious warm from the oven and has been equally fulfilling as toast (and french toast) in the mornings.
It has just the right hint of cinnamon and sugar melded with the tenderness of home-baked bread.
This bread works more based on method versus recipe, I think. You can use your favorite bread recipe and then follow the directions for the cinnamon swirl method.
For this bread, I used half white, half whole-wheat flour but you could make it 100% white or 100% whole-wheat with great results.
- 1 recipe bread dough
- 1 cup white sugar
- 1/2 cup brown sugar
- 10 t. cinnamon
- Make the dough as usual and when you are ready to put it in your pans, divide it into loaves and roll each loaf into a 9X18 rectangle. Using a spray bottle, lightly mist your dough with water. It should be damp, but not wet – no puddling! Put 1/2 cup of the sugar mixture on each loaf. Make sure not to take the sugar mixture to the very edges of your dough; leave a border along all edges so you can roll and pinch the edges.
- Lightly mist the dough again with water until sugar is set. Sugar mixture should not be muddy and wet – just lightly misted. You can tell from my pictures that I added to much water because after baking the cinnamon swirls were gooey – they should be dry and sugary, not gooey like a cinnamon roll. Roll up the dough and pinch all edges to seal. Place in bread pans and rise and bake like normal.