Bread recipes are some of my favorite recipes to make and cinnamon raisin bread is at the top of my list. The soft texture of the bread compliments the savory cinnamon. The chewiness of the raisins also adds punches of sweetness to each bite.

 

What Is Cinnamon Swirl  Bread

This bread combines flour, cinnamon, powdered sugar, butter, eggs, yeast, and raisins. There are more added ingredients of course however those are the main ingredients. It is prepared Just the same as making any other bread with only slight adjustments and additions to make it unique.

 

Fun facts

Did you know that cinnamon swirl bread is also known as cinnamon raisin bread?

There is also another name for this bread, it was also called the iron bread due to the high amounts of iron in the bread.

In Sweden, October 4th has recently been seen as Cinnamon roll day.

Origins:

The earliest sightings of his bread were in the early 15th century and were notices in Europe and Germany. Those this bread is more commonly tied to Henry David Thoreau from 1671. Regardless of its origins, it is always a favorite in any household.

When To Serve?                                                        

Cinnamon Swirl bread is definitely a breakfast course meal, served toasted with butter or with some strawberry jelly. Having it as a brunch snack is a good way to go as well with your favorite topping. Serving this as dessert or dinner is not uncommon either.

 

Best With?

There are so many twists and turns you can make with this dish! You can Cut two slices and butter them, or add cheese and grill them up for a grilled cheese sandwich. You can also toast it and with butter only and eat it with a refreshing drink during the day.

Science Behind

Yeast is the product that causes the bread to rise. Yeast works by feeding off of the sugar in order to make the bread rise by expelling carbon dioxide. This process that the yeast goes through is called fermenting.

 

How We Prepare This Cinnamon Swirl Bread

To prepare the filling

Beat all the filling ingredients together. Set aside.

To prepare the dough

Using the stand mixer’s bowl add flour, sugar, yeast, and milk powder and whisk till combined.

Attach the hook, add water and egg to the bowl and mix with a hook on medium-low, mix for 2 minutes or until you see a cohesive dough form. Scrape side of the bowl, after which you cover the bowl and set it aside to rise in a warm area for 20 minutes.

Remove the plastic wrap from the bowl and add salt. Mix the dough on medium-low with the added salt, adding 2 tbsp of flour at the end of the dough doesn’t stick to the hook and looks smooth and elastic.

Cut the butter into 32 pieces and add 1 tbsp of flour to a small bowl, take said butter and flour and add it to the mixer, mixing until smooth.  Add the raisins until fully incorporated.

Using your hands transfer the dough into a greased bowl, folding the dough from the edge to the center eight times, rotating the bowl 1/4 way before each fold (use a spatula for folding).

Cover the bowl with plastic wrap once more and place it in the oven on the middle rack. Pour 3 cups of boiling water into the loaf pan and place it at the bottom of the oven and close the oven door. Let the dough rise for 45 minutes.

Take the dough from the oven and deflate the dough by pressing it gently. Repeat the folding steps once more, cover again, and pop it back into the oven until golden brown.

To form the bread

Grease two 8.5 x 4.5- inch loaf pans and set them aside.

Place the dough on your lightly floured work surface and divide the dough in half.

Working with one dough at a time, roll each dough into a rectangle. The short side facing toward you, fold it evenly to make the short side 3 inched by 11, Then roll the dough away from you into a ball.

Dust the ball with flour and flatten with the rolling pin, make it into a rectangle. Using a spray bottle filled with water spray the dough lightly. Spread half the filling across the dough. spray with water lightly.

With the short side facing you roll the dough into a firm log. Turn the loaf seam side up and pinch the ends closed. After which turn the seam side down and place in the prepared loaf pans gently.

Cover the dough with plastic wrap and place them in the oven with a loaf pan of warm water to rise to double their size for 45minutes.

To bake the bread

Brush the bread loaves with the egg mixture and Bake for 45 minutes. Remove from rack and leave to cool at room temperature.

 

Why You Should Make This

We all know that baking your own bread is a sure-fire way to save you money and serve you a lot more. What’s more, making your own bread gives you the opportunity to make your bread taste better, we both now store-bought bread are getting a bit bland.

Key Terms

Dough Hook is a term used to refer to a specific attachment of a stand mixer. A dough hook looks like a HELIX (A hook) or a “C” shape. This item is used to mix/ Knead dough such as pizza dough or bread dough due to the thick consistency you are looking for.

Q&A

Q) what can I use instead of instant yeast?

A) You can use rapid rise yeast.

Q) Do I have to stick to the rise time?

A) You can shorten the rise time by an hour, but I do not recommend it if you wish to get the best result.

 

Closing

This bread may have a long process however it is worth the wait. From preparing the dough to making the filling each step adding flavor and texture that will make even a miserable person find joy again. As we all know nothing good comes easily, so let’s get baking!

Yield: 2 loaves

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Cut into a slice of this cinnamon bread, filled with raisins, and baked to perfection.

Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours

Ingredients

For Dough

  • 8 tbsp unsalted butter
  • 4 cups bread flour (set aside 1 tbsp of bread flour)
  • 1 1/2 tsp salt
  • 1 1/2 cups warm water 110°F
  • 1 1/2 cups raisin
  • 1 tbsp instant yeast
  • 1 large egg(beaten lightly)
  • 1/3 cup granulated sugar
  • 3/4 dry milk powder(nonfat)

For the filling

  • 1 1/2 cups powder sugar
  • 1 1/2 tsp vanilla
  • 1 tsp salt
  • 1/3 cup ground cinnamon

For topping

  • 1 large egg beaten lightly with a touch of salt

Instructions

To prepare the filling

Beat all the filling ingredients together. Set aside.

To prepare the dough

Using the stand mixer’s bowl add 4 cups of flour, sugar, yeast, and milk powder and whisk till combined with the paddle attachment.

Withdraw the paddle and attach the hook, add water and egg to the bowl and mix with the hook on medium-low. Mix for 2 minutes or until you see a cohesive dough form. Scrape the side of the bowl, after which you cover the bowl with plastic wrap and set it aside to rise in a warm area for 20 minutes.

Remove the plastic wrap from the bowl after 20 minutes and add salt. For 15 minutes mix the dough on medium-low with the added salt, adding 2 tbsp of flour at the end so the dough doesn’t stick to the hook and looks smooth and elastic.

While the mixer is still running cut the butter into 32 pieces and add 1 tbsp of flour to a small bowl. Taking said butter and flour add it to the mixer for 5 minutes until smooth. Once the dough is smooth and elastic you can add the raisins until fully incorporated.

Using your hands transfer the dough into a greased bowl. Start folding Using a spatula the dough from the edge to the center eight times, rotating the bowl 1/4 way before each fold.

Cover the bowl with plastic wrap once more and place it in the oven on the middle rack. Pour 3 cups of boiling water into the loaf pan and place it at the bottom of the oven and close the oven door. Let the dough rise for 45 minutes.

Take the dough from the oven and deflate the dough by pressing it gently. Repeat the folding steps once more, cover again, and pop it back into the oven for another 45 minutes.

To form the bread

Grease two 8.5 x 4.5- inch loaf pans and set them aside.

Place the dough on your lightly floured work surface and divide the dough in half.

Working with one dough at a time, roll each dough into a rectangle that is 6 by 11 inches each. The short side facing toward you, fold it evenly to make the short side 3 inched by 11, Then roll the dough away from you into a ball.

Dust the ball with flour and flatten with a rolling pin, make it into a rectangle of 7 by 22 inches. Using a spray bottle (a clean one), filled with water spray the dough lightly. Spread half the filling across the dough leaving a quarter-inch border at the sides and three-quarter inches at the ends.. spray with water lightly.

On the short side facing you roll the dough into a firm log, by tightening and tugging it toward you. Turn the loaf seam side up and pinch the ends closed. After which turn the seam side down and place in the prepared loaf pans gently.

Repeat previous steps with over half of the dough. After which cover both the dough with plastic wrap and place them in the oven with a loaf pan of warm water to rise to double their size for 45minutes. Remove doughs and pans from the oven and preheat it to 350°F.

To bake the bread

Brush the bread loaves with the egg mixture. Bake for 25 minutes until crust is well browned. Reduce heat to 325°F and cover with foil wrap. Continue baking for 20minutes until the internal temperature is 200°F.

You can then transfer baked bread to the wire rack and leave it to cool. Remove from rack and leave to cool at room temperature.

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