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Cinnamon Swirl Bread

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Rating: 5.0/5 (6 votes cast)

 

Cinnamon Swirl Bread

 

 

 

 

The BEST Cinnamon Swirl Bread

 

 

I love this cinnamon swirl bread. It has a wonderful texture and the streusel topping just makes it all the better. This bread is wonderful toasted with a bit of butter on it, but it also makes incredible French toast. If you prefer, you could leave off the streusel topping, but why in the world would you want to do that?

 

 

 

 

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Cinnamon Swirl Bread
A delicious cinnamon swirl bread that is perfect for toasting or simply slathering with some butter. The streusel topping definitely puts this amazing bread over the top!
Cinnamon Swirl Bread
Servings
Loaf
Ingredients
Bread Dough
  • 3 cups all-purpose flour
  • 1/4 cup potato flour or potato flakes
  • 1/4 cup dry milk
  • 1-1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3 Tbsp sugar
  • 2-1/2 tsp instant yeast
  • 4 Tbsp butter
  • 1 cup lukewarm water
Cinnamon-Raisin Filling:
  • 6 Tbsp sugar
  • 2-1/2 tsp cinnamon
  • 1/3 cup raisins
  • 1 Tbsp all-purpose flour
  • 1 large egg beaten with 1 Tbsp water
Streusel Topping:
  • 2 Tbsp butter
  • 2 Tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 cup all-purpose flour
Servings
Loaf
Ingredients
Bread Dough
  • 3 cups all-purpose flour
  • 1/4 cup potato flour or potato flakes
  • 1/4 cup dry milk
  • 1-1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3 Tbsp sugar
  • 2-1/2 tsp instant yeast
  • 4 Tbsp butter
  • 1 cup lukewarm water
Cinnamon-Raisin Filling:
  • 6 Tbsp sugar
  • 2-1/2 tsp cinnamon
  • 1/3 cup raisins
  • 1 Tbsp all-purpose flour
  • 1 large egg beaten with 1 Tbsp water
Streusel Topping:
  • 2 Tbsp butter
  • 2 Tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 cup all-purpose flour
Cinnamon Swirl Bread
Instructions
Make the Bread:
  1. In a large mixing bowl, add all of the ingredients for the dough. Mix until the dough starts to pull away from the sides of the bowl.
  2. With an electric mixer, knead the dough for 2 minutes; let it rest for 15 minutes, then kneading for an additional 5 to 7 minutes, or until the dough is nice and smooth. If you are kneading by hand, place the bread dough on a lightly oiled work surface; knead by hand for approximately 3 minutes; let the dough rest for 15 minutes, then continue kneading until the dough is smooth, about 8 to 10 minutes more minutes.
  3. Lightly oil a large bowl, place the bread dough in the bowl and cover with plastic wrap. Set the bowl in a warm, draft-free location and let it rise for about 1 to 1-1/2 hours, until it is puffy looking, but not doubled in size.
  4. Transfer the bread dough to a work surface that has been lightly oiled. Shape the dough 16" x 8" rectangle.
Make the Filling:
  1. Combine the sugar, cinnamon, raisins, and flour together in a food processor or blender, processing until the raisins are finely chopped. It's best to use a mini processor, if possible. You could also chop the ingredients together on a cutting board until the raisins are finely chopped.
Assemble the Loaf:
  1. Brush the rectangle of bread dough with a little of the beaten egg and water mixture. Sprinkle the filling evenly over the dough and lightly pat into place. Starting at the short edge of the rectangle, roll the dough into a log. Carefully, pinch the side seam and ends tightly closed. Make sure the seam is sealed well in order to prevent the filling from bubbling out when it's baking. Place the log of bread dough in a lightly greased 8 1/2" x 4 1/2" loaf pan.
  2. Cover the pan with lightly with a piece of greased plastic wrap; let the bread to rise for about 1 hour at room temperature, or until it has risen about 1-inch over the rim of the bread pan.
Preheat oven to 350° F.
  1. In a small bowl, combine the sugar, cinnamon, and flour for the streusel topping; add the butter, cutting in until the mixture resembles coarse crumbs.
  2. Brush the top of the loaf with some of the remaining egg/water mixture. Gently add the streusel topping to the top of the loaf, being very careful to not deflate the bread dough.
  3. Bake the Cinnamon Swirl Bread for about 45 minutes. If the bread is getting too dark, tent with a piece of aluminum foil.
  4. Remove the cinnamon bread from the oven and let rest for 5 minutes. Gently run a knife around the edges of the pan, then carefully remove the bread. Don't worry, it's natural for some of the streusel topping to fall off. To keep as much streusel on top of the bread as possible, tip the bread a little on it's side, then maneuver the loaf out of the pan.
Recipe Notes

To make removing the Cinnamon Swirl Bread as easy as possible, and to help keep the streusel on top, place a piece of parchment in the bread pan before adding the dough. It doesn't have to cover the whole pan, the idea is to make a "sling"; you can use the overhang to gently lift the bread out of the pan.

 

 

Cinnamon Swirl Bread, 5.0 out of 5 based on 6 ratings
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