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Cinnamon Swirl Bread - Cooking with Tami
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Cinnamon Swirl Bread

This is perfect to serve for Christmas morning. Bake it in advance and freeze the loaves so you can just pop them out the week of Christmas.
Plan Ahead Note: the dough needs to rise for 1 ½ hours.
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Servings: 2 loaves
Course: Christmas
Ingredients Method Notes

Ingredients
  

Bread
  • ¼ cup warm water (95° to 110°)
  • 1 ¼ oz. packet active dry yeast
  • ½ cup+1 teaspoon granulated sugar
  • 3 ¾ cups bread flour plus more for rolling
  • 1 teaspoon kosher salt
  • 4 Tablespoons unsalted butter at room temperature
  • 1 cup warm milk (100°)
Filling
  • 1 Tablespoon ground cinnamon
  • ⅔ cup granulated sugar
Egg Wash
  • 1 large egg
  • 2 Tablespoons milk

Method
 

Bread
  1. To make the bread: In a small bowl, combine the warm water, yeast, and 1 teaspoon sugar. Let stand until foamy, about 5 minutes.
  2. In a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and the salt.
  3. With the mixer on low speed, slowly add the yeast mixture, butter, and milk. Mix for one minute, then turn the speed to medium-high and mix until the dough forms into a ball, about 5 minutes.
  4. Spray a medium bowl with vegetable oil and place the dough in the bowl.
  5. Cover with plastic wrap and set in a warm place until teh dough has doubled in size, about 1 hour.
Filling
  1. To make the filling: In a small bowl, stir together the cinnamon and sugar until combined.
  2. Spray two 8" x 4" loaf pans with cooking spray and set aside.
  3. Punch down the dough to release the air, then divide it in half. On a lightly floured surface, roll one piece of dough out into an 8" x 16" rectangle.
Egg Wash
  1. To make the egg wash: In a small bowl, whisk together the egg and milk.
  2. Using a pastry brush, brush the egg wash all over the surface of the rolled-out dough. Sprinkle half with the filling.
  3. Starting with the shorter side, tightly roll the dough away from yourself. Place the loaf seam side down in one of the prepared pans.
  4. Repeat with the second dough ball, some more egg wash (reserve and refrigerate the remaining egg wash), and the remaining filling. Place seam side down in the other prepared pan.
  5. Lightly cover each pan with plastic wrap and set in a warm area to rise for about 1 hour.
  6. While the dough is rising, preheat the oven to 375°.
  7. Gently remove the plastic wrap from teh dough and brush the tops with the reserved egg wash.
  8. Bake until the bread is dark golden color, about 35 minutes.
  9. Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool at least 30 minutes more before slicing.
  10. Store in a zip-top bag or airtight container at room temperature for up to 3 days.

Notes

Recipe from Magnolia Table Cookbook.