Garrett’s Cinnamon Swirl Loaf
Fantastic for breakfast, after dinner or that late night snack.
There’s nothing like the smell of baking bread to fill a house with comfort and homeyness. Especially in the cold fall and winter months. But boy do we like that odor year round!
Preparation Time: 4 1/2 hours
Makes 3 bread loaves
- 7 1/2 c Flour
- 4 1/2 tspns of dry yeast (about 2 packages)
- 2 1/2 cups milk
- 1/2 cups of sugar
- 1/2 cups of butter
- 2 tspn salt
- 2 eggs
- 3/4 cups of sugar
- 2 tspn ground cinnamon
- 3 Greased bread pans
- Rolling pin
- Large mixing bowl
- Electronic Mixer
- Basting brush
- Candy Thermometer
- In a large mixing bowl combine 3 1/2 cups of flour and yeast.
- In saucepan heat milk, sugar, butter and salt until warm (115-120°).
- Stir constantly to melt butter.
- Add to dry mixture in mixing bowl
- Add eggs.
- Beat at low speed with electronic mixer for 1/2 minutes. Scraping sides of bowl constantly.
- Beat 3 minutes at high speed.
- By hand, stir in enough of remaining flour to make a moderately soft dough. (add about 1/2 cup at at a time. Until it becomes like playdough. You may or may not use all of the remaining flour. But you will probably use at least 7 cups.)
- Turn out onto a floured surface and knead till smooth and elastic (about 5 to 8 minutes).
- Shape into a ball.
- Place in lightly greased bowl, turning once to grease surface of dough.
- Cover bowl with a clean towel; let rise in warm place till dough doubles in size. (about 1 hour*)
- When the dough has risen, punch dough down and turn out onto a lightly floured surface.
- Divide into thirds. These will become your 3 rolled cinnamon loaves.
- Cover each section; and let rest for 10 minutes.
While you’re waiting:
- Combine the 1/2 cup of sugar and the ground cinnamon in a small bowl. You’re going to divide this mix into thirds, one for each loaf.
- After the 10 minutes, lightly flour your rolling pin and use it to flatten each loaf section into a 15×7 rectangular sheet. About 1/4 inch thick.
- Brush only the side facing up with a melted butter wash.
- Sprinkler the cinnamon mix over each sheet of dough.
- Roll the sheets up to make your loaf, beginning with the narrow edge of the rectangle.
- Gently pinch the end into the loaf to seal.
- Pat the ends to help seal for the hull of the loaf.
Place, sealed edge down, in a greased bread loaf pan.
- Cover and let rise in a warm place till each loaf has almost doubled in size. (approx. 35 to 45 minutes).
- Bake at 375° until done (approx. 30 to 45 minutes)
- If crust browns to quickly; cover with foil for the last 15 minutes of baking.
- When done, turn each loaf out of bread pan and let cool on a wire rack. Make sure you cool each loaf on it’s bottom side.
- * If the dough doesn’t rise after 1 1/2 hours, something went wrong and it won’t rise at all. Go ahead and make the rolls, but they’ll be thick and heavy instead of light and fluffy.
Frosted Topping (optional):
- 1 1/4 cup sifted powdered sugar
- 1/4 to 1/2 tspn vanilla
- 2 to 2 1/4 tspns of milk
- Combine ingredients in a small dish.
- Make sure bread is lightly warm to the touch. Too hot and you’ll melt the icing off the top.
- Place cinnamon loaf onto a large piece of wax paper.
- With a spoon, drizzle icing back and forth across the loaf.
- Make a decorative pattern, or top with nuts, fruits or other decoration before icing cools.