Wednesday, December 17, 2014

Brilliant Brunch: Cinnamon Swirl Bread

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After 5 years together, I know John's preferences practically better than I know my own (since, let's be honest, I change my mind constantly)!  One of the first things I used to notice him treat himself on was the Pepperidge Farm cinnamon swirl bread from the grocery store. Once we moved in together though, my frugal nature grabbed him by the throat and now I think he'd be hard-pressed to pick up a $4+ loaf of bread from the grocery store shelves.

That's where I come in.  Knowing that his birthday is just a week away (have to work on getting that gift together, don't I?!), I wanted to make him something that would make his breakfasts a little more bearable.  Plus, with the chilly weather we've been having some warm toasty bread with cream cheese is just the ticket to a happy early morning breakfast.

It's also the perfect holiday breakfast.  It's really special and you can make it in advance.  Plus, if you make it a few days ahead of time, french toast will be out of this world!  I love French Toast and couldn't resist my own out of this bread.  Don't worry...you make the bread and come back next week when we can make French Toast together...just in time for Santa!
Cinnamon Swirl Bread (adapted from )
Serves:  2 loaves
4 1/2 tablespoons active dry yeast (2 packages)
1/3 cup warm water
1 cup warm milk
1 cup sugar, divided
3 eggs, divided
6 tablespoons butter, melted
5-6 cups flour
2 tablespoons water
1/4 cup ground cinnamon

In a large bowl, combine yeast and water until yeast has dissolved.  Add milk, 1/2 cup sugar, 2 eggs, butter, salt, and 2 1/2 cups flour.  Beat until smooth.  Stir in remaining flour 1/4 cup at a time until a soft dough forms. 

Turn onto a floured surface and knead until smooth and elastic (7-10 minutes).  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, 45-60 minutes. 

Divide dough in half.  On a floured surface roll out one half into a large rectangle 18 inches by 8 inches.  In a small bowl combine remaining egg and water.  Beat until well-combined.  In a separate small bowl combine cinnamon and remaining sugar.  Brush the egg wash all over the dough, reserving any extra.  Generously spread the cinnamon/sugar mixture over the egg wash, reserving a little extra for the tops of the loaves.  Roll up each rectangle from the short side.  Pinch seam to seal.  Place seam side down in a greased 9-inch x 5-inch loaf pan.  Repeat with the other half of dough.  Cover and let rise until doubled (60-90 minutes). 

Preheat the oven to 350 degrees F.  Brush the tops of the loaves with the reserved egg wash and evenly sprinkle the extra cinnamon-sugar over the tops.  Bake for 28-35 minutes until golden brown. 

13 comments:

  1. That looks amazing! My family loves the Pepperidge Farm bread too -- I might just surprise them with this on Christmas morning.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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