Now this… this was the real celebration of Bjørn’s ‘getting better’ diagnosis! This beautiful cinnamon swirl bread recipe was just too good to pass up when I saw it, and I had the perfect excuse to make it!
I have been craving yeasty-baking this whole pregnancy. In fact, that is one thing that has been consistent with all 3 of my pregnancies so far…
All of my yeast and bread-baking phobias disappear and I am a bread-baking nut! Maybe it’s pre-nesting getting back to my roots kind of thing?
Anyways, I saw this bread on Williams-Sonoma, and I just couldn’t resist trying it. Right away actually, since I only saw it yesterday morning and started making it about an hour later!
I am in love love love with this bread! I can tell you one thing for sure… my family will be seeing a lot of this bread (probably in several variations!) in the next few months!
Brown Sugar Cinnamon Swirl Bread Recipe
adapted from Williams-Sonoma
for the dough:
1 tablespoon active dry yeast
3 tablespoons sugar
1 1/4 cup warm water (105º-115ºF)
1 cup warm milk (105º-115ºF)
3 tablespoons butter, melted
1 teaspoon salt
1 large egg
6 1/2 cups, or so, bread flour
for the filling:
3/4 cup firmly packed brown sugar
1 1/2 tablespoons cinnamon
1/2 teaspoon ground nutmeg
In a small bowl, dissolve one teaspoon of the sugar into 1/2 cup of the warm water and sprinkle the yeast on top. Set aside to proof for 10 minutes or so, until foamy.
(If it doesn’t foam, that means your yeast is bad – assuming your water temperature is safe! Throw it out and get some new stuff before continuing so you don’t waste all the other ingredients!!)
In you mixer bowl, combine the remaining water, sugar, milk, butter, salt and egg with 2 cups of the flour. Beat on medium speed for about 1 minute, until smooth and creamy.
Add in the yeast mixture and another 1/2 cup of flour and beat on medium for another minute. Add in more flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl (you might not need all 6+ cups. The dough will tell you how much it needs!).
Switch to the dough hook attachment and knead on medium-low speed for about 4 minutes (adding a bit more flour 1 tablespoon at a time, if necessary), until the dough is smooth and elastic. (If you push two fingers into the dough at this point, the indents should bounce right back).
Transfer the dough to a greased bowl, turn it once to coat the dough with the grease, cover and place in a warm, draft-free place to raise for 1 to 1 1/2 hours or so, until doubled in size.
Lightly grease 2 9×5″ loaf pans. In a small bowl, stir together the filling ingredients; Set aside.
Gently punch the dough down and divide it in half. On a lightly floured surface, roll or press out each half of the dough into an approximately 8×14″ rectangle.
Sprinkle half of the filling mixture onto each rectangle, leave a 1″ border around the edges of the dough, and press lightly to help it stick to the dough.
Starting at one of the short ends (opposite of what you’re used to if you’ve made cinnamon rolls before!) tightly roll the dough up. Pinch the seam and the ends together and place the rolls, seam side down, into the greased loaf pans.
Cover loosely with a towel or plastic wrap and let rise on the counter for another 1 to 1 1/2 hours, until the dough has risen to about 1″ above the edges of the pans.
Bake the loaves in a preheated 350ºF oven for 35-40 minutes, until they are golden brown and the sides are pulling away from the pan. Remove the loaves to a wire rack and let them cool completely before slicing.
At this point you can slice and freeze the loaves for another time, wrapped well and in ziploc bags, or glaze them to serve immediately!