Cinnamon Swirl Bread
An easy cinnamon swirl bread recipe for beginners
Ingredients
- 50 Grams White Granulated Sugar (1/4 Cup)
- 360 Grams All-Purpose Flour (3 Cups)
- 9 Grams Salt (1 1/2 Teaspoons)
- 6 Grams Dry Active Yeast (2 1/2 Teaspoons)
- 27 Grams Vegetable Oil (2 Tablespoons)
- 240 Grams Water - Warm (1 Cup)
- 1 Large Egg
Cinnamon Sugar Filling
- 50 Grams White Granulated Sugar (1/4 Cup)
- 4 Grams Ground Cinnamon (1 1/2 Teaspoons)
Instructions
- Stir together sugar, yeast, salt, and 1 1/2 cups flour in a large mixing bowl.
- Combine warm water and oil, and then add it to the mixture.
- Stir in egg and beat until smooth.
- Add the remaining flour and stir until the dough becomes easy to handle. Turn out the dough onto a floured surface and knead until it becomes a smooth ball.
- Lightly grease a large bowl and place the dough in the bowl. Turn the dough a couple of times to coat in oil. Cover and let the dough rise until it has doubled in size, about 1 hour.
- Gently press the dough to deflate, and then turn it out on a floured surface. Roll the dough into a 18-inch by 9-inch rectangle.
- Combine cinnamon and sugar to make the filling. Brush the dough with melted butter and then sprinkle cinnamon sugar over the dough.
- Starting with the 9-inch side of the rectangle, roll the dough and then pinch the edges to seal.
- Place dough with the seams facing down in the pan.
- Brush the loaf with oil, cover loosely, and let rise until doubled in size, about 1 hour.
- Preheat oven to 375° Fahrenheit (190° Celsius) and move rack to the lowest position to ensure a softer crust. Bake for 35 to 40 minutes. The top of the loaf will look golden brown and the bottom will sound hollow when tapped.
- Turn loaf out onto a cooling rack and brush with melted butter.