Le Boulangerie (12) Cinnamon Swirl Bread

~ Meg

To accompany my novel in progress: Breaking Bread, welcome to Le Boulangerie.

I realized after I baked this bread and started preparing this post, that cinnamon bread is more of a mid winter, even holiday-esque kind of bread and here we are at the start of spring. Nevertheless, in my neck of the woods, we had our first real snowfall of any significance last week and the cold returned with a vengeance. Which put me in the mood for this comforting bit of goodness. And while this seems like a decadent loaf, the cinnamon has a positive effect on one’s blood sugar so don’t feel too bad in your indulgence!

Cinnamon Swirl Bread:

For the dough:

  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 1 tablespoon instant yeast
  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 1 cup milk

Filling:

  • 1/3 cup butter, softened
  • 1 cup brown sugar, packed
  • 3 tablespoons ground cinnamon

Method:

  • In the stand mixer, combine all dough ingredients with the dough hook attachment.
  • After a smooth dough forms, allow to rise in the bowl, covered with a towel, for an hour and a half.
  • After rising is complete, turn the dough out onto a floured surface and roll (with a pin) into a rectangle 18×24″.
  • Mix together filling ingredients and spread onto the sheet of dough, leaving a one inch border all around.
  • Starting with the short end, roll the dough into a log. Pinch the ends closed and fit it, seam side down into a lightly greased 8 1/2″ x 4 1/2″ bread pan.
  • Cover pan and allow bread to rise for about 2 hours (or until the loaf crowns just above the rim of the pan).
  • Bake at 350 for 40-45 minutes, tenting with aluminum foil about halfway through the bake time.
  • Remove from oven and allow to cool on wire rack before slicing.

 

Published by Meg

Easily amused, never bored and constantly distracted. My creative pursuits include writing, drawing, painting and photography.

33 thoughts on “Le Boulangerie (12) Cinnamon Swirl Bread”

    1. Thanks, Rob. Trust me I don’t eat everything I bake either! And this is more baking than I would normally do… my friends are reaping the benefits of this feature!

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    1. You could. But the trick would be to add it to the dough, and not try to roll it up if the log. The filling already makes it want to fall apart. This same basic recipe can be used to make cinnamon rolls as well. In that case you could add the raisins or chopped nuts to the filling since it’ll be baked vertically.

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