Cinnamon Swirl Loaf Recipes

CINNAMON SWIRL POUND CAKE LOAF

Steps:

• Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
• In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
• Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
• Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
• Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
• Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
• Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

CINNAMON SWIRL LOAF!

Steps:

• Sift the flour into a large bowl, and add the caster sugar and dried active yeast. Mix these together so they are all evenly distributed.
• Rub the cold and cubed unsalted butter into the dry mixture so it resembles bread crumbs, like you would when making scones. I use my fingertips to do this.
• Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
• Add the warmed milk, vanilla, and egg to the dry ingredients.
• Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier.
• Once kneaded, it will be springy to touch, and not sticky.
• Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
• Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.
• Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 40cmx30cm.
• You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
• Gently brush the surface with the melted butter, and then sprinkle over the sugar/cinnamon mix.
• Roll the dough from long side to long side, so that a ~long sausage~ is formed.
• Carefully cut down the middle of the long sausage, and twist the two halves together making a two strand plait.
• Place the dough into a lightly butter 2lb/900g loaf tin and cover lightly with clingfilm.
• Let the dough rise for about 30 minutes, and towards the end of this, preheat the oven to 180ºc/160ºfan.
• Bake the cinnamon swirl loaf in the oven for 50-60 minutes, until golden brown and cooked through.
• Leave to cool in the tin, and then make the icing. Simply whisk together the icing sugar, vanilla and water until a thick icing paste is formed, and then drizzle over the loaf.
• Slice, and enjoy.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.