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Ingredients
Dough
- 360 g all-purpose flour
- 180 g whole milk, lukewarm
- 1 large egg
- 45 g granulated sugar
- 7 g instant yeast
- 6 g fine salt
- 55 g unsalted butter, softened
Cinnamon Filling
- 65 g light brown sugar
- 2 tsp ground cinnamon
- 15 g all-purpose flour
- 1 pinch salt
- 15 g melted butter
Instructions
Make enriched dough. Knead until smooth and elastic.
Rise until approximately doubled.
75 minRoll dough to approximately 9x18-inch rectangle.
Brush lightly with melted butter.
Combine brown sugar, cinnamon, flour, and salt.
Sprinkle evenly, leaving approximately 1/2 inch bare along final edge.
Roll tightly from short side to create many layers.
Pinch seam and ends closed.
Place seam-down into greased 9x5 pan.
Proof until loaf crowns above rim.
60 minBake 350F approximately 40-45 minutes. Tent loosely with foil if top browns too quickly. Target center: approximately 190F.
42 minCool completely before slicing.
Nutrition per serving
202
Calories
5g
Protein
32g
Carbs
6g
Fat
Chef's Notes & Storage
CHEF'S NOTES:
- This is a yeasted bread, NOT cake batter. The dough is enriched with milk, egg, and butter.
- The small amount of flour in the filling helps reduce separation/gapping.
- Roll tightly for many layers of cinnamon swirl.
- Cool completely before slicing or the swirl may pull apart.
TROUBLESHOOTING:
- Why does cinnamon swirl bread separate around the swirl? Filling was too thick, dough wasn't sealed, or bread was sliced warm.
- How do I prevent filling leaking? Leave a bare edge, roll tightly, and pinch seams closed.
- Can I toast it? Yes - it toasts beautifully.
STORAGE: Room temperature 3-4 days. Toast to refresh. Freezes well sliced.
SCALING: 2x = make two 9x5 loaves. Rise and bake times do not scale.
ALLERGENS: Contains wheat, milk, egg.
NUTRITION NOTE: Calculated per slice (1/12 of loaf) using standard USDA nutrition values.
