Cinnamon Swirl Bread
Cinnamon Swirl Bread is truly delicious. The traditional method of rolling the loaf often allows gaps to form, causing the swirl in the slices to fall apart. The technique of creating a twist eliminates this, instead resulting in a very cohesive loaf with slices that stay intact. We tell you just how to do it below.
This method is inspired by America’s Test Kitchen’s Cinnamon Swirl Bread.
Cinnamon Swirl Bread
Step 1: Dough
Prepare one batch of Brenda’s Favorite Dough Recipe.
Raise 40 minutes.
Step 2: Shape
Line two 12”x4” loaf pans OR three 8”x4” loaf pans with parchment paper and spritz with non-stick spray. Set aside.
Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a canvas cloth mat or a silicon mat, minimum size needed is 11”x16”.
Divide the dough into equal portions reflective of the number of prepared pans.
Select one portion. Using a rolling pin, roll the dough in a rectangle shape measuring 11”x16”. A true or close to true rectangle will result in uniform finished loaves.
Melt:
1 Tbsp butter
Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.
Top with:
4 Tbsp brown sugar
Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface.
Sprinkle liberally with:
Ground cinnamon
Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.
Using your hands and starting on the short side, roll up the rectangle to make an 11” tube. Be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic
The secret to perfection . . .
Using a board scraper or sharp serrated knife, slice the roll from end to end, down the center. Allow the two sides of the cut tube to roll open, leaving the cut edge - and all those beautiful strips of cinnamon sugar dough - facing up.
About half way, select one side, lift and drape it over the other - creating the center of the twist. Then using an over/under direction and keeping the cut edge facing up, create the twist by alternating strips and repeating the lift and drape motion to the end of the strip. Pinch the end together. Repeat going the other direction. The full length should be twisted together with the cut side facing up.
With one hand on either end of the twisted loaf, slide under the dough, lift and place in the prepared loaf pan.
Repeat 1-8 with remaining portion(s) of dough.
Step 3: Proof & Bake
Proof loaves 40 minutes.
Preheat oven to 350F.
Bake for 30-35 minutes.
Remove from loaf pans immediately, remove parchment paper and place on a cooling rack. Allow to cool a minimum of 5 minutes prior to slicing loaves.
Brenda’s tips:
Serving size: Two 12” loaves or three 8” loaves
Optional: before rolling the loaf, sprinkle with chopped walnuts and/or raisins.
Seriously, be patient after the loaf comes out of the oven. The texture of the bread will be compromised if the loaf is too hot when it is sliced open. Wait just 5 minutes and you’ll be much happier with the results.
Window to B’s kitchen . . .
