A simple, beautifully delicious loaf of swirled bread that is great to eat anytime or to give as a gift!
Perfect For All Occasions
This bread is a favorite at my house. It makes a great piece of toast with a little spread of grass-fed butter or even dunked in an egg mixture for French toast.
This is also a great bread to give away as a gift! I have taken it to friends who need a pick me up or a new mom or someone who is dealing with a difficult loss.
If I want to get extra fancy, I make some cinnamon honey butter to go with it. (1/2 cup softened butter, ¼ cup honey, ½ teaspoon cinnamon – stir, stir, stir!)
Additions?
The bread can easily have other additions as well.
Raisins could be delicious. I prefer to chop my raisins into smaller pieces before adding them to the bread but you can do them whole if that is your preference.
Another delicious addition would be some chopped nuts. Mmmm…pecans!
Which Dough Recipe to Choose?
I have made this bread with either this favorite white sandwich bread and also this honey oat bread.
Both are delicious with a swirl of cinnamon in the middle.
The directions here can be followed with any bread dough – even frozen bread dough from the store!
Sourdough or Not – Cinnamon Swirl Bread
Bread Dough – I use this white sourdough sandwich bread recipe or this honey oat sourdough bread recipe most often. If you have a favorite bread recipe, you can use that or you can even buy bread dough from the store.
Cinnamon sugar :
1 cup coconut sugar or preferred granulated sugar
1/4 cup cinnamon
Directions
Mix the sugar and the cinnamon together well. I put mine in a large shaker bottle for ease but you can also scoop it and spread it with a spoon or your hand.
Mix up your dough according to the directions. Let the dough do its first rise. Once it has doubled in size, portion out your dough for one loaf of bread. My bread loaves are about 800 grams, if you like to be precise.
Grease your bread pans. Butter – regular or dairy free – works the best to grease bread pans. I have tried lots of different things and butter is always my favorite.
Spread a small amount of oil onto a clean counter. With your hands, gently shape the portion of dough into a longish snake. Place the dough “snake” on the oil. Using a rolling pin, roll the dough into a long skinny rectangle. The width of the dough should be about the length of your bread pan. Don’t worry about exactness here or about a perfect rectangle. It all rolls up and all the imperfections are hidden.
Once the dough is rolled to desired size and shape, sprinkle the dough with about 1/4-1/3 cup of the cinnamon sugar mixture.
Starting on the end closest to you, roll the dough into a log. Place the dough, seam side down in the greased bread pan. Repeat with any remaining dough you have. Cover the pans with plastic wrap and let rise until doubled. Preheat your oven to 400 degrees (or temperature your recipe calls for). Once dough has doubled bake for 30-35 minutes. I like to use an instant read thermometer. Bake to 180 degrees. Remove from the oven. Let the bread sit in the pan for 5 minutes to “sweat” (helps the bread come out easier) and then remove it to a cooling rack. Its so yummy warm right out of the oven.