Triple Cinnamon Swirl Bread Recipe

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This bread, you guys! I’m going to make a bold statement here and say that this is the very best cinnamon swirl bread recipe. Ever.

I’m not even joking. I’m a total fiend for all things cinnamon, so I feel like I’m kind of an authority on the matter.

With this in mind, it should come as no surprise that I tend to sneak cinnamon into everything.

Triple Cinnamon Swirl Bread Photo

In the summer, cinnamon nachos with strawberry salsa are my favorite cinnamon-laced afternoon treat. Breakfast, is the most important meal and any day that starts with a little cinnamon is a-okay in my book.

How about baking up a ring of this beautiful cranberry-vanilla cinnamon swirl bread? Sweet with just a tartness thanks to cranberries, it’s perfect for a special brunch or weekend breakfast treat.

This loaf of bread rises to that same level of breakfast wonderful. With cinnamon in the dough and swirls of sweet cinnamon throughout the loaf, that means tons of cinnamon flavor in every bite.

Then to kick things up a notch, it’s topped with a cinnamon streusel that just takes this bread recipe over the top. Simple cinnamon swirl bread gets a triple dose of the cinnamon factor making it a breakfast treat for sure.

And everything is better with a streusel topping, amiright?

Triple Cinnamon Swirl Bread Picture

This triple cinnamon swirl bread will take blah, sluggish Monday mornings to Friday afternoon status. Big claims, I know.

Maybe you did all the laundry or cleaned the bathroom. You deserve a treat!

This is the perfect sweet afternoon treat to reward yourself. So pour yourself a cup of Joe, kick your feet up and enjoy!

Sweet tooth raging in the late evening hours? This will fix everything. No matter when you eat this cinnamon swirl bread, it will surely satisfy all your cravings.

Triple Cinnamon Swirl Bread Photo

Triple Cinnamon Swirl Bread Recipe

Kate Donahue
Triple Cinnamon Swirl Bread is the perfect start to your day. The best cinnamon swirl bread ever!
Prep Time 3 hours 40 minutes
Cook Time 45 minutes
Total Time 4 hours 25 minutes
Servings 8
Calories 392.93 kcal

Ingredients
  

  • 3 All-Purpose Flour
  • 0.5 Nonfat Dry Milk
  • 3 Granulated Sugar
  • 2.5 Yeast
  • 1.25 Salt
  • 0.5 Cinnamon
  • 4 Butter Softened
  • 1 Water Warm
  • 0.5 Brown Sugar
  • 0.25 Chopped Pecans Chopped finely
  • 2 Cinnamon
  • 2 All-Purpose Flour
  • 1 Egg Beaten, with 1 tablespoon water
  • 3 Butter
  • 3 Coarse Sugar
  • 0.5 Cinnamon
  • 0.24 All-Purpose Flour

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook, whisk together flour, dry milk, sugar, yeast, salt and cinnamon.
  • With mixer on low, add butter and water. Once combined, increase speed to medium and knead dough until smooth and silky, about 10 minutes, adding a little more flour if necessary, but being careful not to add too much as this will affect the texture of the finished bread.
  • Transfer dough to a lightly oiled bowl, turning to coat and cover with plastic wrap. Rise at warm room temperature for 1 1/2 – 2 hours, until doubled in size.
  • Turn dough out onto a lightly oiled work surface and roll to a 16×8-inch rectangle.
  • In a small bowl, mix together brown sugar, pecans, cinnamon and flour.
  • Beat together the egg and water to make an egg wash.
  • Brush the dough with some of the egg wash and sprinkle evenly with filling mixture.
  • Reserve the remaining egg wash.
  • Starting from a short side, tightly roll the dough up into a loaf.
  • Pinch to seal the seam and place the loaf, seam side down into a lightly greased loaf pan.
  • Loosely cover loaf with plastic wrap and rise again for 1 hour or until dough has risen about 1-inch over the edge of the loaf pan.
  • In a small bowl combine butter, coarse sugar, cinnamon and flour until crumbly.
  • Brush loaf with reserved egg wash and sprinkle the topping over the bread, gently pressing the filling onto the surface of the loaf, being careful not to deflate the dough.
  • Heat oven to 350°F.
  • Bake bread in preheated oven for 45 minutes.
  • Remove from oven, cool in pan 5 minutes then remove and cool completely on a wire cooling rack.

Nutrition

Calories: 392.93kcalCarbohydrates: 58.13gProtein: 7.36gFat: 13.09gSaturated Fat: 0.19gSodium: 393.15mgFiber: 1.9gSugar: 15.75g
Keyword Baked, Baking, Bread, Breakfasts, Brunches, Cinnamon, Family Meals and Snacks, Snacks
Tried this recipe?Let us know how it was!

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