There’s nothing better than the smell of fresh bread baking, unless of course it’s cinnamon swirl bread!
I don’t make cinnamon swirl bread often, but when I do, it is a treat for all. This recipe utilizes my grandma’s two hour bun recipe which produces a light, airy bread in just two hours.
Cinnamon swirl bread is just as easy as the buns with the added step of adding cinnamon sugar in the middle.
This bread also freezes very well (since it can be hard to eat two loaves of cinnamon swirl bread at once). Just wrap it tightly in plastic wrap, followed by aluminum foil. Plus you can put it in a freezer bag for extra protection. To thaw, just place the wrapped bread on the counter overnight and it will be thawed in time for breakfast.
Cinnamon Swirl Bread
2/3 cup brown sugar
2-3 tbsp cinnamon
1 egg + 1 tsp water, whisked
Preheat oven to 375 degrees F and grease two 9x5 inch loaf pans.
Divide the dough into two equal parts. Form each section into a log. On a lightly floured surface, roll the dough into a long rectangle, only about as wide as your loaf pan is long (if it’s a little wider, that’s ok).
Sprinkle a generous 1/3 cup brown sugar over the dough, keeping ½ inch around the edges clear. Sprinkle 1 tablespoon (or more) cinnamon over the brown sugar.
Starting at one short end, begin rolling the dough tightly. Once the dough is rolled, pinch all of the edges to seal the dough. At this time, if the dough is too long for the pan, tuck the ends underneath and pinch to seal. Place the dough into the pan and cover lightly with plastic wrap. Let the bread rise for 20 minutes.
Once the bread has rested and feels light and airy, remove the plastic wrap and brush the egg wash over the top. Place the bread in the preheated oven. Bake for 30-40 minutes or until the top is deeply browned and the internal temperature of the bread reads at least 190 degrees F. Carefully flip the bread out of the pans. Cool completely on wire racks before slicing.
Makes 2 loaves of bread