Selfmade cinnamon swirl bread - R3C1P3S

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February 19, 2019

Okay, nicely, I wager I can eat cinnamon swirl bread all day if I must. Because when that odor speaks to me, sport over.
Bjork and I actually have sort of a dysfunctional courting with bread. I stated WITH BREAD. Sheesh.

No, severely although. There’s this thing about just having people on this house, considered one of which does now not like sandwiches. Sand-wich-es. Don’t even get me began on that. When we do purchase bread, it goes directly into hibernation in its comfy domestic within the bread basket. And then I get my once-a-yr peanut butter and honey toast craving and I move again to find it loss of life a sluggish, fuzzy dying. Wahh.

Loaves of bread are simply never in our residence, ever, and it’s a little unhappy.

But it’s not like we don’t eat bread. Duh. We each love bread-y stuff (I think they’re referred to as, like, carbs???) For instance: donuts. Cakes. Cake. Bagels. Waffles. French toast – a Bjork all-time fave. And each other carb ever created.

As of lately, home made cinnamon swirl bread with a gooey cinnamon sugar center has been brought to that listing. I just stated gooey cinnamon sugar middle.

If you’re wondering Cinnabon, you're my first-class friend. This is absolutely Cinnabon-esque in that it has that definitely gentle white breadiness wrapped in gooey, sticky, cinnamon sugar love. Except it’s like a loaf of bread and it’s way greater versatile than a Cinnabon.

It’s noticeably toastable.
It’s also incredibly French toastable.
It freezes like a dream. Today I took a few portions out of the freezer and in 15 mins they had been smooth and oozing with cinnamon sugar filling. How does that even manifest?!
I typically sense intimidated by using making bread so this selfmade cinnamon swirl bread become type of a massive deal for me. I’ve made it 4 instances now and every single time I’ve had fulfillment. Is there something worse than anticipating your dough to upward thrust, punching it down, and baking it into flat, dense little rocks? No. I hate it and it’s a chief motive why I don’t bake yeast bread frequently. But this turned into a winner! I’m in no way letting this recipe out of my sight.

If you are not a bread maker, you’re going to emerge as one right now because that is a extraordinary foolproof starter recipe. Even in case you are a little bit weird and haven't any interest in consuming bread, or toasting it and smothering it with butter and honey, or frying it up into some kind of insanely scrumptious French toast soaked with maple syrup, just do it for the scent.

Now imagine I’m blasting that candy cinnamon smell out of the computer display and into your face. Just do it.

Home made cinnamon swirl bread
DESCRIPTION
This homemade cinnamon swirl bread is so easy and has a gooey center cinnamon layer that stays tender lengthy after the bread has cooled. Perfect for toast!

INGREDIENTS

2 tablespoons sugar

1 cup heat water

2 half teaspoons yeast

2 half cups excessive gluten bread flour (upload greater as wished)

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons cinnamon

1/2 cup white sugar

INSTRUCTIONS

Mix the 2 tablespoons sugar with the warm water in a completely huge bowl. Add the yeast and do now not stir. Let it take a seat till creamy, approximately five minutes. Add the oil, salt, and flour. Mix by hand, including more flour as necessary until the dough forms a big, smooth ball. Flour a desk or paintings floor and knead the bread for five-10 minutes.

Place the dough in a lightly oiled bowl and brush the top with a bit more oil (I usually just use olive oil for this). Cover the bowl with a damp towl and let the dough rise in a heat place for 1 hour. It should be very puffy. Divide the dough in half and punch it down.

Preheat the oven to 350 levels. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls inside the bread, roll thicker. It’s as much as you and it tastes fantastic either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be beneficiant. Roll up the loaves tightly and allow rest for a couple of minutes before installing the oven.

Bake on a cookie sheet or baking stone for half-hour, or until it sounds hole. When in doubt, overbake this one. It may look brown on the outdoor, however that’s okay due to the fact the inside absolutely needs to bake all of the manner to get the layers stuffed out. And it’s surely surely helpful to let the bread cool earlier than reducing into it, otherwise it has a tendency to sink down in which you cut it. Slice diagonally and devour plain, toasted, or as French Toast.

NOTES
Regular all-cause flour will paintings for this recipe, however I favored excessive gluten bread flour (it turned into a specific kind I located at a forte food keep) as it regarded to fill out the loaf a bit bit more. With the everyday flour, I found that there had been greater gaps in among the cinnamon swirl layers. Still delicious, although.