by Andrea


I think many of us who bake bread at home nowadays rely pretty heavily upon breadmakers – I know I do!  However, when I saw this Cinnamon Swirl Bread recipe, I decided to take a leap and foray into the world of bread making without a breadmaker.  I am a sucker for Cinnamon Bread, and it’s rare that I can find a bakery that makes it.



The recipe I am using is from the Better Homes and Gardens Favourite Bread Recipes cookbook.  The Cinnamon Swirl Bread is a variation on the Egg Bread recipe.






Cinnamon Swirl Bread
  • 6-3/4 to 7-1/4 cups all-purpose flour
  • 2 packages active dry yeast
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 2 teaspoons salt
  • 3 eggs
  1. In a large mixer bowl, combine 3 cups of the flour and the yeast.
  2. In saucepan, heat milk, sugar, butter and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
  3. Add to flour mixture; add eggs. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
  4. Stir in as much remaining flour as you can mix in with a spoon.
  5. Turn out on to lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)
  6. Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover; let rise in warm place until double (about 1-1/4 hours)
  7. Punch down, divide loaf in half. Cover, let rest 10 minutes.
  8. Roll each half of dough into a 15 x 7 rectangle. Brush entire surface lightly with water.
  9. Combine 1/2cup sugar and 2 teaspoons ground cinnamon; sprinkle half the sugar mixture over each rectangle.
  10. Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place, sealed edges down in a greased loaf pan.
  11. Cover; let rise until nearly double (35 to 45 mins).
  12. Bake in 375° for 35 to 40 minutes or till done, covering with foil for the last 15 minutes to prevent overborwning.
  13. Remove from pans, cool on wire rack. Makes 2 loaves.


Here’s the finished loaf in the cookbook – looks delicious, no?



Here’s my finished dough after mixing.  It was easier to mix up than the recipe seemed to imply.



And here’s my risen dough.  The one thing that I usually like about the breadmaker is that it keeps the dough at the right temperature to rise (it’s still winter here and my house is often cold).  However, I turned on the oven to 200°F for a few minutes, just to warm it up a little, and then turned it back off, and let the dough rise in there.  This seemed to work really well.



And here’s my dough, covered with cinnamon-y goodness.



All ready for the oven!



Mmmmm … If there was a way to send how the bread smelt at this point, I totally would.  It smelt absolutely heavenly!



And so pretty when you slice into it!



Soooooooo good!  This bread beat out any Cinnamon Bread I’ve had before, hands down!  I will definitely be making this bread again and again!



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