Cinnamon Swirl Loaf

This is the best thing ever.


I say that a lot. But this time I’m being serious. This is actually the best thing I have ever put in my mouth. It’s the perfect combination of soft white bread and the sweetest sugary cinnamony goo in the middle. 


I mean, its so good that I don’t really have anything else to say about it. I gave it to my house girls and they too just loved it. They want at least one loaf a week.


So, I feel like I should warn you that it is a little dangerous. You may become addicted.

But, you have to try it.

End of story.


Cinnamon Swirl Loaf

This loaf uses enriched dough, which means that it is made with milk and sugar, which gives it almost more a cake like texture than bread like. It’s a bit of a labour but trust me- its worth it! 


2 teaspoons active dry yeast 

235 ml warm milk

80 ml warm water 

2 tablespoons sugar 

1 1/2 teaspoons salt 

60 grams melted butter 

445 grams bread flour 


In a large bowl, sprinkle the yeast over the warm milk and water. Leave it to sit for 5-10 minutes for it to activate (it should look sort of frothy!)

Mix in the sugar, salt and butter. Gradually add the flour until the dough comes together. If it is too dry and doesn’t want to come together, add a bit of water. This is naturally a very wet dough- so don’t panic if it seems way too wet! That’s part of the magic.

Knead the dough on a floured surface for 7-10 minutes or until it becomes elasticy. Again, this is a VERY wet dough, so don’t worry if you are struggling with this phase- persevere and it will be fine!

Cover with a tea towel or cling film and leave to rise for about 1 1/2 to 2 hours, or until it has doubled in size.


For the filling:

50 grams caster sugar

20 grams soft brown sugar

1 tablespoon of cinnamon (or more, if you’re into that)

40 grams butter

Mix them all together into a sort of sugary paste.

Once the dough has doubled in size, punch all the air out of it and knead it again for 5-7 minutes.

Roll it out into a rectangle and spread the sugary goo over the top.

Then start rolling it up, the way you would do a Swiss roll or something like that, until it has formed a log. Fold the ends down and transfer the log to a loaf tin, with the seam facing down. Let it rise for another 40-60 minutes.

Bake in a 180 degree oven for 40-50 minutes or until it is golden brown. 


Enjoy while it is warm!





2 thoughts on “Cinnamon Swirl Loaf

  1. Pingback: Happy 2nd Birthday Chocolate Cake and Oil Paint! | chocolate cake & oil paint

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