Yeast Breads: Cinnamon Swirl Bread

I like cinnamon. I like yeast breads. So it makes sense that they would go together. But when I'm craving this pairing, I don't always want to get fussy enough to make sticky buns. So instead I make a delicious Cinnamon Swirl Bread. This is an easy recipe to pull off, taking barely more effort than loaf of Basic White Bread. It is, in fact, the same recipe.


Ingredients


1 recipe for Basic White Bread
2 tbsp melted butter
¼ cup sugar
1 tsp cinnamon


Preparation


Start the Basic White Bread according to the recipe. After the first rise, stop. Instead of immediately shaping your loaf, roll out your dough so that it is a roughly 8x14-inch rectangle. Don't get too fussy. It doesn't have to be an exact rectangle and if it's a little larger or smaller it's not a big deal. Just roll it out.


Spread the butter on your dough with a pastry brush. Don't touch the edges or you won't be able to seal your loaf. Try staying a half inch from the edges at all times. Sprinkle the butter with the sugar, using the entire amount. Don't skimp on the sugar.


Now you have to roll it up. You can do this in two ways. The simplest way is to simply roll it up so that it fits in your pan, starting on the 8-inch side. You'll get the "cinnamon bun" effect, except in a loaf. Seal the ends and the seam and place it in a pan, seam side down. Done. Just make sure you've prepared your pan with a little cooking spray so it doesn't stick.


The picture here, however, is a slightly fancier technique, though still easy enough. Start with the 8-inch side, but only roll it up halfway. Then roll up the other 8-inch side until it touches the first roll. Now you have to seal up the loaf. Pinch the ends so sugar doesn't escape. You'll also want to pinch the center seam together. Place it in the loaf pan swirls up if you want it like the picture. Swirls down if you want it upside down. It doesn't really matter.


Place the loaf in a warm place to rise. It needs to double in size, so be patient. An hour usually does it, but you might need a little longer. When you're ready, heat the over to 375°F. Brush the loaf with an egg wash (one egg and 1 tbsp water), covering all exposed dough.


Bake for 25 to 30 minutes. Cool 10 minutes in the pan, then turn out onto wire rack. Because of the butter and sugar inside this loaf, you should wait for it to cool completely before you slice it. You don't want the sugar sliding out. When you do slice it, use an electric knife. Your bread will thank you for it.


This will make 1 loaf. Store in an airtight container for up to 3 days. Or until someone realizes you made Cinnamon Swirl Bread and eats it all on you.