Cinnamon Swirl Bread

Published September 1, 1998.

Why this recipe works:

To achieve the best texture and crust for our cinnamon swirl bread, we knew we needed to nail down the baking time and temperature as well as fine-tune the ingredients. For the dough, we compromised between rich brioche and lean sandwich breads. For the filling, we used white sugar (brown… read more

To achieve the best texture and crust for our cinnamon swirl bread, we knew we needed to nail down the baking time and temperature as well as fine-tune the ingredients. For the dough, we compromised between rich brioche and lean sandwich breads. For the filling, we used white sugar (brown sugar tended to melt more readily and leak through the dough) and cinnamon.

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Makes 1 loaf

If you like, the dough can be made one day, refrigerated overnight, then shaped, proofed, and baked the next day. This recipe also doubles easily.

Ingredients

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