Home Bread-Bakers v104.n010.1

Recipe: Cinnamon Swirl Bread

Mon, 9 Feb 2004 20:15:46 EST
Took this out of the oven about an hour ago and it is absolutely 
delicious.  When I had made it before I had problems with gaps in between 
the swirls.  Well I tried a suggestion I had seen (included after the 
instructions) and it worked perfect.  I have made the changes in the 
filling ingredients as suggested.  Absolutely no gaps in between the swirls 
-- but make sure you roll it up tightly.  I doubled the recipe (included) 
as I didn't think 2 1/2 cups of flour would give me a very big loaf. I have 
included in parenthesis any changes, etc. I made).

Cinnamon Swirl Bread

1/2 cup milk
1/2 cup sour cream
1 egg
1 1/2 tbsp butter
1 1/2 tsp vanilla extract
1 tsp salt
2 1/2 cups bread flour
2 tbsp sugar
1 1/2 tsp bread machine yeast
Cinnamon Filling:
3 Tbsp sugar
1 Tbsp cinnamon
1 Tbsp butter, softened

Cinnamon Swirl Bread
Double Recipe

1 cup milk
1 cup sour cream
2 eggs
3 Tbsp butter
1 Tbsp vanilla
1 1/2 tsp salt
5 cups bread flour (had to add 2 Tbsp extra bread flour)
1/4 cup sugar
2 1/2 tsp bread machine yeast
Cinnamon Filling:
1/2 cup sugar
3 Tbsp + 1 tsp cinnamon
2 Tbsp butter, softened

Add ingredients to bread machine and process on Dough cycle. (If you double 
the recipe help the machine out when it starts mixing the ingredients as 
this is a lot of flour. Take a rubber spatula and run it along the edges of 
the pan helping mix the ingredients until the dough starts coming together. 
Open the lid after about 10 minutes and check the dough consistency. I had 
to add 2 extra Tbsp of flour to the double recipe).

While dough is mixing, prepare cinnamon filling. Combine sugar and cinnamon 
in small bowl (easier if this mixture is put in a jar with holes to 
sprinkle evenly). Set butter out to soften.

When cycle is complete, remove dough from machine to lightly buttered work 
surface and roll into a ball. Let it rest for 10 minutes. (I like to put my 
dough in a plastic dough rising bucket I got from King Arthur. It rises 
beautifully in there and doesn't dry out at all like it does if I just 
cover it and let it rest).

Roll out dough into a 14 x 7 inch rectangle. (If you double the recipe cut 
the dough in half and roll out each half into a 14 x 7 inch rectangle). 
Spread softened butter on dough; sprinkle cinnamon filling on top. (Pat it 
down really well with your hands). Beginning from long end of dough, roll 
up tightly as for a jelly roll. Pinch seam and ends to seal. Place, seam 
side down in greased 9 x 5 inch loaf pan. (With the double recipe, I rolled 
up each filled half and then laid the two ropes side by side. Starting in 
the middle I twisted the top two together and pinched the two ends and 
rolled it under and then twisted the bottom and pinched the ends and rolled 
slightly under. I then placed it in my adjustable bread loaf pan that I 
adjusted to about 13 inches). Cover and let rise in warm draft free place 
about 1 hour or till doubled in size. (Right before placing in the oven, I 
brushed the loaf with cornstarch mixture (2 1/2 Tbsp water and 1/2 tsp 
cornstarch) and sprinkled top with sugar.

Bake in preheated 375 F 25 to 30 minutes or until done to about 190-200 F. 
(I doubled the recipe so had to bake for about an hour (I forgot to take 
oven off of preheat for first 25 minutes, though, so I'm not sure that a 
whole hour is needed. I always use my digital thermometer to check the 
internal temperture and with this bread you really need to check internal 
temperature as it was nice and brown after 30 minutes but only about 120 F 
internally. The top browned before the bread was ready so I had to cover 
the top with foil to prevent it from burning). Remove from pan and let cool 
on wire rack. If desired, brush top of loaf with additional butter while 
hot; sprinkle with additional cinnamon and sugar. Or you can drizzle with a 

P.S. You asked about the gaps in cinnamon swirl bread. Cooks Illustrated 
has an article written by Susan Logozzo on cinnamon swirl bread in its 
September/October 1998 issue. The article offers a cinnamon bread recipe as 
well as a variation for cinnamon rolls. I quote the sections of the 
write-up that address the Gap Issue: "The amount of filling was determined 
by one factor besides taste.

I discovered that using too much more than one-quarter cup of the 
cinnamon-sugar mixture resulted in small separations between the filling 
and the bread because the excess sugar prevented the dough from staying 
together. I eventually discovered that one-quarter cup of sugar mixed with 
five teaspoons of cinnamon resulted in a tasty bread with no gaps.