(3 votes, average: 5.00 out of 5)
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This is an easy, homey breakfast bread that is perfect for all those fall and winter holiday traditions, not to mention just about any morning when you want a treat. Don’t you need this coming out of your oven today? Start with the standard one-loaf recipe for Grandmother Bread. Swirl it with all that sugar-and-spice goodness that will make your house smell like a cinnamon bun just exploded.
Difficulty: Intermediate
Servings: 12
Prep Time: 2 hours Cook Time: 25 minutesIngredients
1 1/2 cups warm water
1 teaspoon yeast
1/4 teaspoon salt
1/4 cup sugar
3 1/2 cups all-purpose flour
2 tablespoons butter, melted
1/4 cup sugar
2 teaspoons cinnamon
Directions
For more information about Grandmother Bread, go here.
In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in the first cup and a half of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again.
Roll dough out on a floured surface into an approx. 12-inch by 7-inch rectangle. Brush lightly with melted butter. Combine 1/4 cup sugar and 2 teaspoons cinnamon. Sprinkle sugar-cinnamon mixture over dough. Roll up, pinching seams at bottom and ends. Place seam-side down in loaf pan. Let rise until tall and beautiful!
Bake at 350-degrees for 25 minutes. Makes one loaf. Double, triple, and so on as needed! If desired, drizzle baked bread with powdered sugar icing. (And how could you not desire?)
Powdered Sugar Icing:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.
Watch it disappear as fast as you can take it out of the oven and slice it!
Note: To make Cinnamon-Swirl Raisin Bread, add one cup of raisins to the water-yeast mixture as with Raisin Bread.
Categories: Breads, Breakfast, Holiday, Yeast Breads
Submitted by: suzanne-mcminn on July 27, 2010
Angelina says:
This is the best cinnamon swirl bread ever!! This is a recipe I had my 11y.o. son and his friend make with me. We made 3 batches, and yes, the house did smell like a cinnamon bun just exploded! This tasted sooooo good, especially while it was warm. I highly recommend this recipe, I’ts theee beesssst!
On July 30, 2010 at 12:20 pm
Suzanne McMinn says:
I’m glad you liked it, Angelina!
On July 30, 2010 at 12:24 pm
kaiyazmom says:
I just figured out that this recipe reminds me of Pinwheels! We made these as mini-loaves this week. (We were not super exact on butter/cinnamon-sugar measurements, and we used brown sugar…)I was just noshing on part of one, and it hit me that it reminded me of that childhood treat.
Pinwheels are still available at many gas stations, but I never buy them as an adult. These are tastier and homemade. Next time, I am going to make the large loaf, but I think I will cut in into slices, and bake them swirl side up for homemade pinwheels for the kids! Delicious!
On January 1, 2011 at 1:07 pm
mamaraby says:
Super easy and tasty. I added raisins to mine and adjusted the method a bit ala Peter Reinhart – it’s just easier to let the Kitchen-Aid do all the work. Oh, and instead of brushing on melted butter, I spread softened butter on with an offset spatula.
On June 11, 2011 at 2:10 am
Chris says:
I made this recipe last night after I made the raisin bread and added the raisins into the dough as was suggested before rolling the dough up with the cinnamon, it was amazing, what a delicious combination. I also added a handful of dried cranberries that I had to use them up, once again thank you for a lovely recipe.
On April 13, 2013 at 9:26 pm