Cinnamon Swirl Bread Bread Machine
Transform your kitchen into a bakery with this irresistibly soft and aromatic Cinnamon Swirl Bread made effortlessly in your bread machine. Combining the convenience of a bread maker with traditional techniques, this recipe ensures a fluffy, golden loaf infused with ribbons of sweet cinnamon-sugar goodness. Perfect for breakfast, brunch, or an indulgent snack, the dough comes together seamlessly in your bread machine before being rolled, filled, and baked to perfection. Whether paired with a pat of butter or enjoyed as-is, this homemade bread is as delightful to eat as it is to smell while it bakes. With just 15 minutes of prep time and minimal hands-on effort, this cinnamon swirl bread is the ultimate treat for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Milk
- 2 tablespoons Unsalted butter
- 1 large Egg
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 2 tablespoons Unsalted butter (melted)
Instructions
In your bread machine pan, add the milk, 2 tablespoons of unsalted butter, and the egg.
Sprinkle the granulated sugar and salt over the liquid ingredients.
Add the bread flour on top, making sure it is evenly distributed over the liquids.
Make a small well in the center of the flour and add the active dry yeast. Avoid letting the yeast touch the liquid directly.
Set your bread machine to the dough cycle and start the machine.
While the dough is mixing, prepare the cinnamon filling by combining the brown sugar and ground cinnamon in a small bowl.
Once the dough cycle is complete, transfer the dough to a lightly floured surface and roll it into a rectangle approximately 9x15 inches.
Brush the dough with the melted butter, leaving a 1-inch border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
Starting from the shorter end, tightly roll the dough into a log. Pinch the seam closed and tuck the ends under.
Place the rolled dough into a greased 9x5-inch loaf pan, seam side down. Cover the pan with a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until it doubles in size.
Preheat your oven to 350°F (175°C).
Bake the risen bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 376.2 g | 137% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 85.9 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 470 mg | 36% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
