This may not be the healthiest bread, but it definitely is delicious. I love the flavors of brown sugar, cinnamon, and whole wheat together. Great for a snack or a sweet breakfast treat!
This bread starts the same as all yeast breads: dissolve and activate your yeast, knead the dough to your desired consistency, rise, shape, and rise again. If you are newer to making your own yeast breads, check out my post on yeast bread making 101. You will find more detailed info on the dough making process.
I’ve chosen a mix of half all purpose flour and half whole wheat. All purpose flour rises quite well but has very little nutrients as that part of the grain has been removed. Half and half tends to be the best of both worlds. The high sugar and oil content helps make a tender dough without the use of dairy or eggs.
The part of this recipe that is different from others is the shaping. After the first rise, press or roll your dough into a long rectangle. Thinner is better for this recipe as it allows for more “swirl” when you roll it. Spread a mix of cinnamon and brown sugar evenly over the dough leaving a 1 inch space at the far end. This is so you can seal the bread still.
Roll the dough. You want to roll tight enough to avoid air pockets but without pushing the sugar and cinnamon away from you as you roll. When you are done, pinch the seams and slightly tuck under the ends.
Place the dough seam side down in a greased 9×5 loaf pan and allow to rise for 30-45 minutes. Meanwhile, preheat your oven to 350 degrees.
After the second rise, place your dough in the oven and bake for about 35 minutes until the top is golden brown and it sounds hollow when tapped. Allow to cool 5 minutes in the pan and then remove by separating the sides and edges with a thin metal spatula or butter knife. Transfer to a wire rack to cool or allow to cool 5 more minutes turned upside down. This bread you will want to let cool almost completely before cutting as the filling will still be liquid if it is hot. It will spill everywhere if you cut it too soon. Don’t ask me how I know this. Once it is cooled, slice with a serrated knife.
The smell is incredible but when is the smell of freshly baked bread, cinnamon, and sugar NOT incredible? Hope you all enjoy this recipe too!
Cinnamon Swirl Bread
Tender and delicious whole wheat bread with a sweet cinnamon sugar swirl
Ingredients
- 1 1/3 cups warm water
- 2 1/4 teaspoons active dry yeast or 1 packet
- 1/4 cup maple syrup
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup brown sugar
- 1/2 tablespoons ground cinnamon
Directions
- Combine yeast, water, and maple syrup in bowl if a stand mixer; stir and allow to sit 3-5 minutes until foamy
- Add flours; add oil, and salt; stir until mostly incorporated
- Knead 5-7 minutes until dough is soft and elastic but not sticking to the bowl; if too dry add water a little at a time, if too wet add either flour a little at a time
- Cover with a damp cloth and allow to rise in a warm spot for about 1 hour until doubled in size
- Turn out dough onto a lightly floured surface; press or roll into a long rectangle slightly wider than the length of your bread loaf pan
- Combine brown sugar and cinnamon; spread evenly over dough leaving 1 inch space at one end
- Roll the dough toward thar space tight enough to prevent air bubbles but not so tight that the cinnamon sugar gets pushed away from the loaf; tuck ends under and pinch seams shut
- Place seam side down in a greased 9×5 loaf pan; allow to rise 30 minutes
- Preheat oven to 350 degrees
- Bake loaf for about 35 minutes until top is golden brown and it sounds hollow when tapped
- Allow to cool in the pan 5 minutes; remove from pan with thin metal spatula or butter knife along edges; turn upside down for 5 minutes or allow to cool on a wire rack
- Allow to cool almost completely before cutting so that filling is no longer liquid sugar
Lavender, Lemon, and Sage 
Great post 🙂
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