Thiscinnamon swirl breadis a homemade yeasted bread that is soft and tender with a gooey cinnamon swirl throughout it! Try it toasted or use it for French toast for a cozy treat.
5-7 cupsbread flour, white or wheat will work too; can use more if needed
1Tablespoonshortening, or butter
Cinnamon mixture
½cupgranulated sugar
2Tablespoonsground cinnamon
Instructions
Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it proof for about 10 minutes, or until nice and bubbly.
Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
If you are using a stand mixer, put on your bread hook and then pour in 3 cups of flour. If not, you can stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
Knead the dough for 2-3 minutes. Cut dough into two pieces and roll them out into a rectangle. You can brush melted butter on here as well if you'd like.
Mix the sugar and cinnamon together in a small bowl. Sprinkle the cinnamon sugar on top leaving 1-inch around the edges. You can spray the top lightly with water to prevent the cinnamon from gapping if you'd like. Roll the dough up tightly into a log and tuck the ends under (pinching the seams tight). Then place into 2 greased bread pans.
Let the bread rise again, about 1 hour.
Preheat oven to 375°F. Bake for 25-30 minutes or until when gently tapped it sounds hollow. Cover the top of the bread with foil if browning too fast.
Remove from oven and allow to cool. Brush the tops with melted butter. Slice and enjoy. Store in a covered container for 3 days or freeze up to 3 months.
Notes
Variation:
You could also sprinkle 1/2 cup raisins when you sprinkle the cinnamon mixture on top.
Brush the top of the bread in melted butter and then sprinkle remaining cinnamon sugar over the top (before baking) for a cinnamon top.