Cinnamon Swirl Bread
CINNAMON SWIRL BREAD
Makes 1 loaf
This was a recipe born from a desire to replicate a cinnamon swirl bread that Trader Joe’s used to sell but no longer does. This is a cinnamon bun masquerading as a bread ;)
Ingredients
1/4 cup (50g) granulated sugar
1/2 teaspoon sugar
2 1/4 teaspoons instant yeast
1/4 cup warm water
1 1/4 cup (250g) milk
3 tablespoons (40g) butter
4 cups (610g) bread flour
1 teaspoon salt
1 large egg
For the Cinnamon Swirl
1 egg
1 teaspoon vanilla extract
1/3 cup (65g) brown sugar
1 tablespoon + 1 teaspoon cinnamon
For the Topping Syrup
1/3 cup (70g) water
6 tablespoons (80g) granulated sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoons cinnamon
Pinch of salt
Directions
For the dough
Combine the 1/2 teaspoon sugar, yeast, and warm water in a bowl. Leave the mixture undisturbed for 10 minutes until it becomes foamy.
Gently beat the large egg and set it aside.
Warm up the milk and butter to 90-100°F (32-38°C). Let the mixture cool slightly, and then add the beaten egg to it.
In a stand mixer fitted with the paddle attachment, combine the flour, salt, and remaining 1/4 cup granulated sugar. Mix on low speed. Gradually add the milk, sugar, egg, and yeast mixture to the dry ingredients until they come together into a ball. Increase the mixer speed to medium and knead the dough for about 1 minute. If the mixture seems too dry, you can add a little extra milk to bring it together.
Transfer the dough to a lightly floured surface and knead by hand for about 1 minute. Place the dough in a buttered bowl, turning the dough to coat all sides with butter. Loosely cover the bowl with plastic wrap and place it in a warm, draft-free spot to rise for about 1 1/2 hours, until the dough has doubled in size.
After the rise, lightly flour a board or work surface. Turn the dough onto the floured area and press it down to deflate it. Fold in the two opposite sides to meet in the middle, then fold in the remaining two sides to meet, forming the dough into a square. Gently press down to slightly flatten the dough. Cover it loosely and let it rest for 10 minutes.
Butter a 8.5 inch by 4.5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides.
For the cinnamon sugar and shaping / baking
1. Beat the egg and mix in the vanilla extract.
2. In a bowl, combine the sugar and cinnamon.
3. Use a floured rolling pin to roll out the dough into a rectangle measuring 12 by 22 inches. Aim for square corners. If the dough shrinks back, give it a brief pause before trying again.
4. Use a large pastry brush to apply approximately 2/3 of the vanilla egg mixture evenly over the dough, ensuring complete coverage.
5. Sprinkle 2/3 of the cinnamon sugar mixture gently and evenly over the moistened dough.
6. Fold the two long sides of the dough toward the center, one at a time, so they meet in the middle. Gently seal the seam by pinching it together. Roll a rolling pin over the surface to flatten the folded dough, forming dimensions of about 7 by 25 inches.
7. Moisten the dough with the remaining vanilla egg mixture and then sprinkle the remaining cinnamon sugar mixture over the top.
8. Starting from the side closest to you, roll up the dough into a thick spiral. When reaching the end, lightly brush a little plain water where the end will touch and gently pinch to seal.
9. Using a sharp chef’s knife, carefully cut the log in half lengthwise, leaving about an inch attached at the top. Lift one side over the other, creating a twisted pattern with the cut sides facing out. Cut dough in half and then transfer the twisted dough in a stack into the prepared loaf pan. Loosely cover it with plastic wrap and place it in a warm, draft-free area to rise for approximately 1 hour, until it's nearly doubled and about 2 inches above the top of the pan.
10. Preheat the oven to 350°F (175°C). Place the loaf pan on a sheet pan and bake for 45 to 50 minutes.
11. Meanwhile, prepare the syrup: In a pot, simmer the sugar and water until the sugar dissolves. Remove from heat and let it cool. Stir in the vanilla extract and cinnamon.
12. Once the bread is done baking, brush it with the syrup. Allow it to cool for about halfway in the pan, then transfer it to a cooling rack to finish cooling before slicing and enjoying.
