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Nutrition Facts
Serving Size 1 (104g) Recipe makes 10 servings
Calories 287
Calories from Fat 92		(32%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 146mg		6%
Potassium 125mg		3%
Total Carbohydrate 41.9g		13%
	Dietary Fiber 1.4g	5%
	Sugars 6.8g
Protein 6.7g		13%
detailed view... how is this calculated?

Cinnamon Swirl Bread That Actually Works!

Recipe #250385 | 1¼ hours | 25 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Anme
Sep 3, 2007

After many failed attempts at cinnamon swirl bread I came up with this one

SERVES 10 (change servings and units)

Ingredients

3 teaspoons yeast
1 cup warm skim milk (or any other milks really)
5 tablespoons water, that is warm
1/3 cup sugar
1 egg
1/2 cup melted butter
3 1/2-4 cups flour (or more or less as needed)
1/4 teaspoon salt
extra melted butter
cinnamon
sugar
nutmeg

Directions

1
Mix both yeast and water together and proof.
2
mix together sugar, butter, eggs, milk, and proofed yeast.
3
Add 1 1/2 cups of flour and mix well.
4
add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
5
Cover and let rise until doubled in a greased bowl, punch down and let rise again.
6
Then roll dough out into a rectangle then brush with a little bit of butter.
7
Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
8
Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
9
Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

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Featured Reviews for This Recipe

From: Chef #1230396

On Aug 11, 2009

This makes a very light dough. Had no trouble rising in 30 minutes. If you're using a loaf pan, you'll need two — no way this can fit in one pan. I used about 1/4 c. butter and 1/3 c. cinnamon/sugar mix for the two loaves. Delicious cinnamon bread!

1 person found this review helpful

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From: Doods

On Jan 28, 2009

This is a great bread recipe. Since others said it made a big loaf, I made two loaves out of it and baked them in loaf pans. this turned out well. I baked them for 30 minutes, covering with foil for the last 10 minutes. I used 1 cup brown sugar and 1 tablespoon cinnamon for the filling. This is such a moist bread. Very good!

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From: Boomette

On Jan 24, 2009

This bread tastes like cinnamon buns. It's so moist. And it smell great while baking. I got a long bread. Maybe I did my rectangle a bit too long. I did the bread in my bread machine and I used the 4 cups of flour. Thanks Anme. Made for Please Review My Recipe.

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From: anonymous23

On Dec 25, 2008

Good bread! I'm not sure why, but my loaves got huge. I made two batches, letting the dough rise the second time overnight in the fridge, for Christmas morning (one with raisins for my husband), and they nearly overwhelmed their pans (and they dripped cinnamon goodness in my oven). I also covered the bread after 20 minutes, and ended up baking them for about an hour set at 350 (but my oven runs hotter than it claims), and like diner524 found, they still could've used another 10 or 20 minutes. Thanks, Anme!

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