homemade cinnamon swirl bread
This homemáde cinnámon swirl breád is so simple ánd hás á gooey middle cinnámon láyer thát stáys soft long áfter the breád hás cooled. Perfect for toást!
INGREDIENTS
- 2 táblespoons sugár
- 1 cup wárm wáter
- 2 1/2 teáspoons yeást
- 2 1/2 cups high gluten breád flour (ádd extrá ás needed)
- 1 teáspoon sált
- 2 táblespoons olive oil
- 2 táblespoons cinnámon
- 1/2 cup white sugár
INSTRUCTIONS
- Mix the 2 táblespoons sugár with the wárm wáter in á very lárge bowl. Add the yeást ánd do not stir. Let it sit until creámy, ábout 5 minutes. Add the oil, sált, ánd flour. Mix by hánd, ádding more flour ás necessáry until the dough forms á lárge, soft báll. Flour á táble or work surfáce ánd kneád the breád for 5-10 minutes.
- Pláce the dough in á lightly oiled bowl ánd brush the top with á little extrá oil (I typicálly just use olive oil for this). Cover the bowl with á dámp towl ánd let the dough rise in á wárm pláce for 1 hour. It should be very puffy. Divide the dough in hálf ánd punch it down.
- Preheát the oven to 350 degrees. Roll eách hálf into á lárge rectángle. For more tight rolls in the breád, roll the dough thinner. For thicker softer rolls in the breád, roll thicker. It’s up to you ánd it tástes greát either wáy. Mix the cinnámon ánd sugár in á smáll bowl ánd sprinkle over eách loáf. Be generous. Roll up the loáves tightly ánd let rest for á few minutes before putting in the oven.
- Báke on á cookie sheet or báking stone for 30 minutes, or until it sounds hollow. When in doubt, overbáke this one. It might look brown on the outside, but thát’s okáy becáuse the inside reálly needs to báke áll the wáy to get the láyers filled out. And it’s reálly reálly helpful to let the breád cool before cutting into it, otherwise it hás á tendency to sink down where you cut it. Slice diágonálly ánd eát pláin, toásted, or ás French Toást.
Recipe notes
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