Easy Homemade Bread!
What’s better than a warm loaf of homemade bread? One with a cinnamon sugar swirl! Yum! We love this Cinnamon Swirl Bread still warm from the oven or toasted the next day! This simple recipe makes 1-loaf. You can easily mix and knead the dough by hand, with your food processor or in your stand mixer!
Don’t forget to spread on a little butter! Have 5 minutes – make your own butter! You won’t believe how amazing homemade butter tastes and how easy it is to make! Recipe here!
Has my Dough Risen Enough?
Most bread recipes tell you to let your dough “rise until double” – but how do you know when it’s doubled? – especially if it’s rising in a rounded bowl or a zip top bag? I’ve heard it’s best to let your dough rise in a straight sided container…
I don’t have many perfectly straight sided containers – but since I mixed my dough in my food processor – I figured I could use the food processor bowl for raising (rising?) my dough as it’s perfectly straight sided!
I removed the dough after mixing – wiped out any remaining dough bits, wipe with oil (or lightly spray), settle the dough to the bottom and cover with plastic wrap. Get down to eye level and place a piece of tape where the dough would rise to when doubled – now you’ll know (more) precisely when your dough has risen until double!
How to Form the Swirled Loaf:
Pat your dough (or use a rolling pin) into a 8″ by 12″ rectangle and sprinkle with cinnamon sugar.
Roll up dough, then tuck / pinch ends and seam so all the cinnamon sugar stays inside.
Butter your pan, settle the dough in, butter the plastic wrap where the dough may touch while rising.
The Second Rise:
Let the dough rise in the pan until it pokes up about 3/4-inch above the top of the pan. It will rise up a little more during baking.
Video: Cinnamon Swirl Bread + Overview of KitchenAid 9-Cup Food Processor Plus
Cinnamon Swirl Bread
- 1/4 cup water (room temperature) plus extra if needed
- 1/2 cup milk, room temperature
- 1 large large egg, lightly beaten
- 2 1/2 cups all-purpose flour plus extra as needed
- 1 teaspoon salt
- 1 1/4 oz. package or 2 1/4 teaspoons instant/rapid rise yeast
- 2 tablespoons butter, softened
- 3 tablespoons granulated sugar
- 1/2 cup raisins optional
- oil or non-stick spray for greasing
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 1 large egg
- 1 tablespoon water
- You can mix the dough by hand, with a stand mixer or in a food processor.
- Combine the water, milk and egg in a liquid measuring cup.
- Use dough blade or metal multi-purpose blade (if you don't have a dough blade) - Add: flour, salt, yeast, butter, sugar and raisins (see note) pulse to combine dry ingredients. Then, add liquid while running unit on high speed. When mixture comes together into a soft dough (it won't quite form a ball - it's a slightly sticky/wetter dough), pulse several times to knead dough. If dough seems way too wet or dry, you can add a little flour or water. Turn dough out onto lightly floured surface and knead by hand for a few turns.
- Use dough hook. (or start with flat beater and mix just until wet and dry ingred. come together into shaggy texture - then switch to dough hook) Use only Speed 2. Combine wet ingredients in a measuring cup. Combine all dry ingredients (+butter) in mixer bowl. While stirring the dry ingredients, pour the liquids in a slow steady stream. Knead dough on speed 2 for 3-5 minutes or until a soft dough forms. (it won't quite form a ball - it's a slightly sticky/wetter dough) If dough seems too wet or dry, you can add a little flour or water.
Mixing/Kneading By Hand:
- In large bowl, stir together dry ingredients (+butter), then stir in wet ingredients. Once mixture forms shaggy texture. Turn out onto lightly floured surface and knead 5-7 minutes or until dough becomes smooth and supple. This dough will be slightly sticky/wetter. Only sprinkle with enough flour to make it workable. A bench knife/scaper may be handy to use.
- If refrigerating dough overnight: Place dough in lightly greased zip-top bag and refrigerate for 8-12 hours. If making bread the same day, place dough in lightly greased bowl, turn dough in greased bowl to coat with oil. Cover bowl with plastic wrap and set in warm place to rise. Allow dough to rise 1 - 2 1/2 hours or until doubled in size.
Form Loaf/Second Rise-Proof
- Make Cinnamon Sugar Filling: In small bowl, stir together 3 tablespoons sugar and 3 teaspoons ground cinnamon.
- Remove dough from container, gently press to deflate. On lightly floured surface pat dough (or use rolling pin) into a 8" x 12" rectangle. (short side facing you). Sprinkle dough rectangle evenly with cinnamon sugar. Start rolling the dough from short end. Tuck and pinch the ends and pinch together the seam to seal. Butter a 8.5" x 4.5" x 2.5" pan. Place dough in pan and cover with a greased sheet of plastic wrap.
- Place dough in warm place to rise. While dough is rising preheat oven to 350 degrees F. (325 if using glass or very dark colored pan). Oven rack should be in a lower center position so top of loaf will end up in center of oven.
- Make egg wash: whisk together egg and 1 tablespoon water.
- When the dough has risen 3/4" above the edge of the baking pan, brush with egg wash and bake for 35-40 minutes or until deep golden brown and 185-190 degrees in center when checked with instant read thermometer.
- Let dough rest in pan for 5 minutes - then turn out onto cooling rack. Cool loaf on its side for about 45 minutes before slicing.