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Receta Cinnamon Swirl Bread With Carrie

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Cost per recipe $2.15 view details
  • 2 Tbsp. unsalted butter room temperature
  • 3 Tbsp. melted butter plus more
  • 1/3 c. lowfat milk plus
  • 1 Tbsp. lowfat milk
  • 1/4 c. hot water (110 degrees)
  • 1 pkt active dry yeast
  • 3 Tbsp. sugar plus a healthy pinch
  • 2 lrg Large eggs
  • 2 1/4 c. all-purpose flour more if needed
  • 1/2 tsp salt
  • 1 tsp grnd cinnamon


  1. Make the dough: Lightly butter a medium bowl; set aside. In a small saucepan set over medium-low heat, heat 1/3 c. lowfat milk and 2 Tbsp. butter till bubbles form along the sides of the saucepan. Remove from heat; set side.
  2. In a 1-c. glass measuring c., combine 1/4 c. hot water, the yeast, and a healthy pinch sugar. Stir to combine. The mix should begin to foam in about 5 min.
  3. In a small bowl, lightly beat 1 egg. Slowly add in lowfat milk mix, stirring to combine. In the bowl of an electric mixer fitted with the dough hook, combine flour, a heaping Tbsp. sugar, and salt. Mix on low to combine. Gradually add in the lowfat milk mix, beating on low till well combined. Add in the yeast mix, beating to combine. Stop mixer and scrape down sides of bowl as necessary.
  4. Remove dough to work surface, if the dough seems sticky, check the bottom of the mixer bowl, there should be sufficient flour to lightly flour the board. Knead dough till it is silky and smooth and bounces back when pressed with your thumb. Transfer to prepared bowl, turning to coat in butter. Cover with a clean kitchen towel, and place in a hot spot till doubled in size, about 1 hour.
  5. Preheat oven to 350 degrees with rack in the center. Make the filling: Lightly butter an 8 1/2- by 4- by 2-inch loaf pan; set aside. In a small bowl, combine cinnamon and the remaining 2 Tbsp. sugar; set aside.
  6. Remove dough from bowl, and punch it down to remove air bubbles. If the dough seems sticky, lightly flour the board. If it seems dry, spritz it with a little water. Knead till silky and smooth.
  7. Roll the dough into an 8 1/2- by 12-inch rectangle. Work the corners by pushing with your fingers; be careful not to tear the dough. Brush the surface of the dough with 3 Tbsp. melted butter, and sprinkle proportionately with the cinnamon sugar.
  8. Beginning with a long side, roll the dough up into a log. Using your fingertips, be sure to push in at the seam where the dough meets the cinnamon sugar. Carefully pull the dough back to its original 8 1/2-inch width as it shrinks. When you reach the end, healthy pinch the two layers of dough together to seal. Place the roll, seam-side down, in prepared pan. Cover, and set aside in a hot place till doubled in size, about 30 min.
  9. Make the glaze: Whisk together remaining egg and 1 Tbsp. lowfat milk. Brush over the risen dough. Bake till the crust is golden and the bottom sounds hollow when thumped with a finger, about 40 min.
  10. Remove from oven, and let cold in pan for 10 min. Remove from pan, and cold on a wire rack for at least 10 min before slicing.
  11. This recipe yields 1 loaf.
  12. Yield: 1 loaf


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 619g
Calories 1741  
Calories from Fat 629 36%
Total Fat 71.43g 89%
Saturated Fat 40.64g 163%
Trans Fat 0.0g  
Cholesterol 574mg 191%
Sodium 1603mg 67%
Potassium 746mg 21%
Total Carbs 225.01g 60%
Dietary Fiber 10.4g 35%
Sugars 6.64g 4%
Protein 48.09g 77%
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