Cinnamon Swirl Loaves

This recipe is an easy way to make everyone happy! Because it yields three finished loaves, you can make small customizations and end up with three different loaves. Nuts, raisins, and chocolate chips all make yummy additions. Just sprinkle them on the flattened dough after you’ve added the cinnamon-sugar and roll it all into the swirl! Even better, you’ll have an extra loaf or two to take to your neighbors. 

Ingredients:

1 cup granulated sugar

½ cup packed light brown sugar

2 ½ tablespoons cinnamon

2 ½ cups milk

6 tablespoons butter

3 large eggs

8 cups all-purpose flour

1 ½ tablespoons instant yeast

2 teaspoons salt

Cold butter for the top of the bread

Special Equipment:

A clean spray bottle filled with water

Directions:

In a small bowl, mix together the granulated and brown sugar. Mix in the cinnamon. Separate 4 tablespoons and set aside for the filling. 

In a large glass measuring cup or bowl, heat the milk and butter in the microwave for 30-60 seconds until butter is melted and milk is warm (not hot to the touch, around 100-120 degrees Fahrenheit). Once butter is completely melted, stir to combine, then add the eggs and whisk to combine. 

In the bowl of a stand mixer fitted with the dough hook (or large bowl if mixing by hand), combine 6 cups of flour, yeast, salt, and ½ cup of the cinnamon-sugar mixture. Mix to combine.

With the mixer on low speed, add the milk, butter, and egg mixture and mix until the dough comes together. Gradually add 1-2 more cups of flour, and increase the speed as the dough forms a cohesive ball. It should pull away from the sides of the bowl but still be sticky to the touch.

Knead for 6-8 minutes in the mixer (15 minutes or so by hand) until the dough becomes smooth and elastic.

Place the dough in a large, lightly greased bowl and cover with lightly greased plastic wrap. Let it rise until doubled in size, about 1-2 hours.

Grease three bread pans (8.5x4.5 or 9x5). Turn the dough out onto a clean, lightly greased work surface and separate the dough into three equal pieces. Using your hands, take one piece and press into a large rectangle, approximately 8x14 inches. 

Using the spray bottle filled with water, lightly spritz the surface of the dough with a fine mist (only one or two sprays). 

Sprinkle the dough with ⅓ of the cinnamon-sugar mixture, leaving a ½-inch border along one of the short edges. Again, spritz the dough (now topped with cinnamon-sugar) with a fine mist of water.

Roll the dough into a tight cylinder starting with the short edge without the ½-inch border. Roll as tightly as possible to avoid gaps in the swirl. Once rolled, pinch the seams along the bordered edge to seal the loaf. 

Place the loaf seam-side down in one of the prepared loaf pans. Repeat with the remaining sections of dough. 

Cover the loaves with lightly greased plastic wrap and let rise until nearly doubled in size, about 1 hour.

Preheat the oven to 350 F. Brush the loaves gently with melted butter and sprinkle the reserved cinnamon-sugar mixture over the loaves, dividing evenly. 

Bake for 45-55 minutes on the middle rack, until golden and cooked through. 

Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Try this: 

For a stunning presentation, roll each loaf as directed, but slice down the center of the roll lengthwise using a serrated knife. Twist the two halves together and place in the bread pans. Let rise and bake as directed. The end result will resemble a babka!