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Cinnamon Swirl Bread Recipe

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This recipe for Cinnamon Swirl Bread is from Michelle's Breads Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed

1tbsp wheat gluten

1/4 cup (50g) granulated sugar

1 teaspoon salt

2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*

3/4 cup (180ml) whole milk

1/4 cup (4 Tablespoons; 60g) unsalted butter

1 large egg, at room temperature


1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

1/4 cup (50g) packed light or dark brown sugar or granulated sugar

1 Tablespoon ground cinnamon

Combine all ingredients for dough in a mixer with dough hook until smooth and elastic.

Let rise until doubled, about 1-2 hours.

Roll out into a large rectangle and spread cup butter on to dough.

Combine brown sugar and cinnamon and sprinkle over butter. Lightly press sugar mixture into buttered dough.

Cut into 4 strips (cut from short end to short end)

Roll 1 strip up tightly and place on one end of another strip and continue rolling tightly. Repeat with remaining 2 strips. Press end of las strip into roll to seal.

Place in a greased 7in cake pan and let rise for 30-40 minutes.

Bake at 350F until center reaches 200F. If top starts to get to dark cover with foil.

Number Of Servings:
Number Of Servings:
1 7in Round Loaf (1 Order)




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