Fall
Cinnamon Swirl Bread
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21 Reviews
Ceege
October 3, 2016
Can someone give me advice. I tried this recipe twice. It did not raise much either time. My yeast was not out-dated (in fact the second time I went and bought fresh the day before baking). The first time I used my bread dough hook for kneading and it did not rise. The second time I kneaded it for 10 minutes by hand and that did not rise. I really wanted this recipe to work as I remember my grand-mother making cinnamon bread often and thought I could duplicate her delicious treat. If anyone has any suggestions, I will keep trying until I get it right.
Amanda H.
October 3, 2016
Hi Ceege,
Thanks for your note. I'm puzzled by this because I've made this a number of times, including recently (we re-photographed the bread this summer and the one you see in the first photo is what I made with the yeast amount in the recipe), and the yeast has always worked. What I've been working on -- and plan to publish once it's perfected -- is improving the filling. The only thing I can think of that may have caused the yeast not to work is if the milk wasn't cooled before adding it to the liquids. I'm sorry I don't have a clearer answer for you.
Thanks for your note. I'm puzzled by this because I've made this a number of times, including recently (we re-photographed the bread this summer and the one you see in the first photo is what I made with the yeast amount in the recipe), and the yeast has always worked. What I've been working on -- and plan to publish once it's perfected -- is improving the filling. The only thing I can think of that may have caused the yeast not to work is if the milk wasn't cooled before adding it to the liquids. I'm sorry I don't have a clearer answer for you.
hungry.jen
February 16, 2016
Is 5 -5.5 cups of flour right? Most bread recipes I have seen call for 3- 4 cups for one loaf.
Allison
January 23, 2016
From the most recent comment (and reply), it sounds like this was supposed to be edited so that the filling does not contain butter, but it still calls for 6 tbsp of butter (and butter for the topping, which sounds like it was the cause of the smoking). Was this supposed to be changed?
Elena S.
December 10, 2014
This is the first time I've made this recipe and here are my comments. I used just under 5 cups of flour and I had this bread rise like nothing I've ever seen before incredibly light and airy. While this doesn't sound like a problem at all, I am wondering if I could possibly split the dough into two smaller loaf pans because mine (I used a 9- x 5- x 3-inch loaf pan) was nowhere big enough. I am also wondering if I could perhaps bake this in a Dutch oven instead of a loaf pan? In addition, I'd like to add that I should have rolled the dough several times as I didn't get a distinct swirl pattern. The filling was beyond delicious, by the way, and although it leaked into the pan a bit (a result of not rolling the dough tight enough?), it formed the most amazing sugary buttery crust on the bottom of the loaf. And last, but not least, has anyone else had the issue of the sugar and butter on top of the bread melting down and smoking while baking? I had a cookie sheet on the bottom rack that caught the drippings but the heat of the oven was enough to make those drippings smoke profusely. Overall, this is a must make again recipe, super delicious!
Amanda H.
December 27, 2014
Elena, thanks so much for your detailed notes. I've been meaning to retest this and edit the recipe -- I met the owner of Breadzilla and she tipped me off to a mistake I made in the recipe: there's no butter in the filling, just cinnamon and sugar. The butter is what's causing the leaking and smoking -- and I suspect it makes the finished bread a little heavier than it's supposed to be. I
I definitely think you can split this into 2 smaller loaves or bake it free form in a Dutch oven. Thanks again for your thoughts, and I hope to get this reposted in the next month.
I definitely think you can split this into 2 smaller loaves or bake it free form in a Dutch oven. Thanks again for your thoughts, and I hope to get this reposted in the next month.
Foodie52
December 4, 2014
Thank you for such a lovely recipe! I substituted the cinnamon filling with with a sweet black sesame filling (1/2 cup ground sesame, 5 TBS salted butter and 1/4 cup of sugar), and it's so delicious! The dough is so beautiful.
Maggi
December 19, 2013
I am hoping you can help me. I have made this bread twice, and everyone loves it. But I'm not sure I'm doing it right. The dough is so dense and while it rises a little the first time, I think it would be generous to say it doubles in volume. I use a Kitchen Aid mixer to knead the dough and have added all the flour suggested. And the first time I burned the top, so this last time I followed the instructions to remove it from the oven with it taps hollow and it was grossly undercooked. Can you offer this inexperienced baker some tips?
Amanda H.
December 19, 2013
I'm glad you wrote in about this -- one suggestion I would make is to cut back on the flour to 5 cups. This should make for a less dense dough. I'm not sure why the loaf is burning on top -- one thought would be to lower your oven rack so the bread isn't near the top of your oven, and let it bake for longer. Also, I've been meaning to tweak this recipe. I'll make it over the holidays and let you know if I have any new changes.
ZombieCupcake
February 18, 2013
I have made this more times then I can remember do add a couple things just to try something different, But always a hit. This recipe you have is amazing and always consistant.
megken_
December 23, 2012
Have made this recipe a few times now and will continue to do so! This bread is sturdy enough to not mush when cut and yet remains moist and light. And it looks like the picture, every time.
BettyAnnQ
October 12, 2011
Great recipe for fall and the coming colder days. Question: Can I add raisins & nuts ? Or will it weigh down the dough?
BettyAnnQ
October 12, 2011
Great recipe for fall and the coming colder days. Question: Can I add raisins & nuts ? Or will it weigh down the dough?
teamom
August 21, 2011
I started baking when I was young (and, my son says, the dinosaurs roamed the earth). I loved making cinnamon swirl bread. I had found a recipe that has one spread the dough with butter, sprinkle on the cinnamon, then dot the dough with sugar cubes. The roll starts out lumpy, but the cubes mainly melt during baking. The bonus is when one is not completely gone, so you get a good crunch every-so-often. I made this often for my kids (and the neighborhood kids - their mothers never baked), and suspected that more sugar cubes went into their mouths than in the bread. Good memories.
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