So it’s 8:30pm, and Brad comes up with this wonderful idea to get out the Bread Maker (this is what I use) I haven’t used in probably….2 years?
Out of left field he says to me,
“Did your parents ever buy that loaf of bread that had swirls in the middle as a kid? Mine did, we used to make French Toast with it”
To which I reply, “Um no, why have I not thought of this before?!”
“Don’t you have a Bread Maker? You should try that, it sounds really good for breakfast”
And that’s, how this escapade started-
Sometimes I love him a little extra. What a great idea! After some recipe searching (sometimes those Bread-maker ones can be tricky to find) I finally just took a little piece from this and that, tossed out some of these ingredients, added in some others, and three hours later… bread was made. Totally forgot these recipes need to rise twice (once in the Bread-maker, and once with a covered towel at room temp), how did I forget that? Must have been the sweet roll smell that was clouding my brain, too much drooling, less thinking!
I wish I could truly communicate what this bread is like. It’s like a cross between a beautiful and delicate croissant made love with the most perfect giant sweet cinnamon roll. As you slice thru the crust, perfectly browned and glistening with sugar, you see the moist, fluffy inside with the gift of that cinnamon and brown sugar swirl you rolled up hours earlier. I can’t wait for you to try these.
We absolutely dominated this loaf, and we didn’t feel obligated whatsoever to share…maybe next time 🙂 Our next idea is to demolish the first half for breakfast and to turn the rest of the loaf into french toast….best idea ever, right?!
Cinnamon Swirl Bread
1 large egg
1/4 cup milk
3/4 cup water
1/4 cup softened butter
1/3 cup sugar
1 teaspoon salt
3 1/2 cups flour
1 package of active dry yeast
2 tbsp butter, melted
1/3 cup sugar
4 teaspoons cinnamon
1 egg white
1 1/2 teaspoons sugar
1. Beat egg and milk with a fork in a liquid measuring cup.
*If your egg is not room temperature, microwave your milk for 10-15 seconds until room temp and then mix with egg, this will bring the temp of the egg up.*
2. Fill the rest of the measuring cup up with water until you hit the 1 cup mark. Pour mixture into Bread Maker.
3. Add softened butter, sugar, salt, flour, and yeast.
4. Set machine to bread cycle and hit start, the cycle usually takes around an hour depending on your machine.
5. Once kneading cycle is complete, roll out your dough to 10″ x 12″ rectangle (rolling mat with measurements on it is what I use!)
6. Brush egg white on the dough surface, then brush melted butter over the dough.
7. Sprinkle your mixed cinnamon-sugar combo over the dough leaving about an inch around the edges.
8. Starting from the short side, roll up the dough, pinch ends where the ends meet and tuck ends under.
9. Place in loaf pan (mine is 8.5″ x 4.5″) and cover with a cloth for an hour.
10. After an hour of rising, preheat oven to 350.
11. Brush the top of the risen loaf with the rest of the egg white, and sprinkle with 2 tsp of sugar.
12. Bake for 30 minutes, then allow to cool on a cooling rack.