Thursday, February 23, 2012

Cinnamon Swirl Bread

This isn't so much a recipe; just a method really, for making cinnamon swirl bread.  You can actually use any bread or roll dough!  Try using your favorite.  My mom made this all the time while I was growing up; she'd make a few regular loaves, and turn at least one into cinnamon-swirl bread.

I picked my favorite roll dough.  I divided the dough roughly into thirds and used a one-pound chunk to make this loaf.  (And an 8x4 inch loaf pan).  With the other two parts, I just made rolls.  If you want a bigger loaf, make sure to use more dough, and a larger loaf pan.

My family loved this and it was gone very quickly!  This is so easy to make if you have dough around anyway; give it a try!  Even using frozen dough if you have to.  ;)  If this isn't all gone in one day, try it toasted.  It is very good that way! 
Cinnamon Swirl Bread

1 pound (or a little more) favorite roll or bread dough
2 Tablespoons butter, melted
1/4 cup sugar
1-2 Tablespoons cinnamon, to taste

1.  Let dough rise once (for one hour) and punch down.  Butter an 8x4 inch loaf pan. 

2.  On a floured surface, roll dough into a rectangle- just a little longer than your loaf pan, and about 10-12 inches wide.  Brush with melted butter.  Mix cinnamon & sugar together in a small bowl, and sprinkle onto buttered dough.  Press down lightly so it sticks into the dough. 

3.  Roll up, jelly-roll style (or cinnamon roll style!) keeping the roll as tight as you can.  Pinch ends and edges to seal.  Place in prepared pan, seam-side down. 

4.  Let rise about an hour, covered loosely with plastic wrap.  During the last 15 minutes or so, pre-heat the oven to 350 F.  When bread has risen, bake in the oven for about 30-45 minutes, or until done.  If desired, rub top crust with melted butter.

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1 comment:

azoresgal said...

Oh my goodness, that looks perfect they way it turned out :)hugs Diana