Cinnamon Swirl Bread
frombakedbyanintrovert.comwww.bakedbyanintrovert.com/wprm_print/cinnamon-swirl-bread
The best yeasted Cinnamon Swirl Bread recipe is light, airy, and chewy with a beautiful cinnamon sugar filling.
Ingredients
For the filling
For the bread
Instructions
Make the filling
Combine the cinnamon and sugar in a small bowl, cover, and set aside.
Make the bread
In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, cornstarch, yeast, sugar, and salt. Mix on low speed until well blended, about 1 minute.
With the mixer on low speed, add the warm milk, egg, and vanilla. Continue to mix until well blended.
Switch to the dough hook attachment and knead on medium speed until the dough reaches 75°F. Gradually add the butter and continue kneading until the dough is fully developed and passes the windowpane test.
Cover the bowl with plastic wrap and set it in a warm environment until doubled in size, about 45-60 minutes.
Punch the dough down and shape it into a ball. Cover with a lint-free cloth and let rest 5 minutes.
Preheat the oven to 375°F. Generously butter or line a 9x5 loaf pan with parchment paper.
Roll the dough into a 10x6 rectangle. Brush the top of the dough with the beaten egg then sprinkle evenly with the cinnamon-sugar mixture. Starting with the short end, roll the dough up tightly into a log. Pinch the seam closed and place the loaf seam side down in the prepared pan. Cover loosely with plastic wrap and let rise in a warm place for 45 minutes, until the loaf has increased by 75% in volume.
Just before baking, lightly spritz the top of the loaf with water. Bake for 30-35 minutes until browned and internal temperature reaches 190°F. Cover with aluminum foil if the bread begins to brown too quickly.
Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use all-purpose flour if you don't have bread flour. The dough will much softer than if using bread flour and the swirls may separate. Using cornstarch is a trick I learned from America's Test Kitchen. When combined with flour, it softens the proteins, resulting in a light and chewy baked good. If you don't have it, you can use potato starch or simply omit it. Active dry yeast can be used instead of instant. Sprinkle the yeast over the warm milk and allow it to sit for 5 minutes. Once foamy, stir well and add it to the flour mixture. The proofing times may need to be increased depending on the ambient temperature in your kitchen. You may not need all of the cinnamon-sugar mixture. Using the full amount will cause gaps between the swirls. Sprinkle just enough over the dough to have an even layer. When rolling the dough make sure to roll tightly and pinch the seam closed. This will ensure the loaf holds shape. To prevent the bread from splitting during baking, mist the top of the loaf with water just before placing it in the oven. This adds just a touch of moisture that will turn to steam as the bread bakes. The steam allows the bread to expand without bursting open on the sides. Make ahead tip Store completely cooled bread in a bread box or vented container at room temperature for up to 4 days. Slice the bread and freeze in a zip-top bag for up to 1 month. Thaw the slices as you need them. Never refrigerate bread! It will dry out and become stale much quicker.
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