This cinnamon swirl bread is one of many sweet breads I’ve discovered that’s big on flavor yet very easy to make with the aid of a bread machine. I purposely keep a bread machine just to make bread dough or pizza dough because it never fails to produce any kinds of dough I need. And I don’t even have the most expensive brand, in fact this machine was given as a gift about 10 years ago.
Cinnamon and brown sugar is a duo that can’t be separated, there’s got to be a recipe for cinnamon bread in every collection. If you like cinnamon raisin bread, you won’t miss the raisins in this bread. I’ve made it with raisins and without raisins, both versions won two thumbs up from two members of my family and a lucky family of seven from my church who’s gotten a loaf of this bread last week.
The texture of the bread is terrific, soft and buttery. Slather one or two slices, toasted, with additional butter or peanut butter in the morning will get your day right from the beginning.
Cinnamon Swirl Bread
Makes 1 1/2-pound loaf
For the dough:
1 cup water
2 tablespoons unsalted butter, cut into pieces
1/4 cup sugar
3 cups bread flour
1/3 cup dry buttermilk powder
1 tablespoon gluten
1 1/4 teaspoon salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
For the cinnamon swirl:
2 tablespoons unsalted butter, melted for brushing
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Place all ingredients in the pan according to the order in the manufacturer’s instructions. Set program for Dough cycle and start.
Grease a 9-x 5-inch loaf. When the machine beeps at the end of the cycle, remove the pan and turn the dough out onto a lightly floured work surface. Pat the dough into one 8-x 12-inch rectangle. Brush the rectangle with melted butter. Sprinkle with the brown sugar and cinnamon, leaving a 1-inch edge all the way around. Starting at a short end, roll up jelly-roll style. Tuck the end under and pinch the bottom seam.
Place the loaf in the prepared 9-x 5-inch pan. Spry the top with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. In about 15-20 minutes before the timer is done, preheat the oven to 350 degree F. Bake for 35 to 40 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust brown too quickly, place a piece of aluminum foil loosely over the top.
Place the bread on a rack and let cool to room temperature before slicing. Dust with plain or vanilla confectioners’ sugar, if desired.
Source: adapted from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger