Posted by: Deana | January 7, 2010

Cinnamon Rolls and Cinnamon Swirl Bread

Another recipe from my mom that I’ve been enjoying for as long as I can remember.  This dough recipe is what she uses for both her cinnamon rolls and her cinnamon swirl bread.   I always look forward to cinnamon swirl bread at Christmas time – slightly toasted and buttered is my favorite.  When I make cinnamon swirl bread I usually make it and give it away as a gift; it makes a great gift and it’s one of those special treats that, for me, really should be enjoyed at home (my parent’s house).   This past Christmas was no exception; I ate my (very generous) share of cinnamon swirl bread!

Cinnamon Rolls/Swirl Bread
This recipe can be made in a bread maker or by hand…

  • 1 c. milk, heat in the microwave for 1½ minutes
  • ½ c. butter cut into pieces
  • 1 tes. salt
  • ½ c. sugar
  • 2 eggs, slightly beaten
  • 4½ c. flour
  • 1½ tes. yeast

“Filling” for the dough:

  • melted butter
  • cinnamon
  • powdered sugar

Mix all but the “filling” ingredients above to make your dough.  Either let the bread machine do the work for you, let the Kitchen Aid mixer help you out, or be hardcore and mix and knead the dough by hand until it’s smooth and elastic.  Let it rise in an oiled bowl or in the bread machine for a couple of hours until it’s doubled in size.

For cinnamon rolls:
Roll the dough into a large rectangle and brush with melted butter.  Sprinkle with cinnamon (heavy handed) and powdered sugar (we sift the powdered sugar as we put it on to cover the cinnamon evenly).  From the longer side, roll up.  Cut into 1-1½ inch rounds.  Place in a buttered 9×13 in. baking dish and bake at 350º for 20-25 minutes, or until golden.  Let cool completely before glazing or frosting.  I usually just do a simple milk and powdered sugar glaze.

For cinnamon swirl bread:
Roll the dough into a rectangle, the width of your loaf pan and a little longer.  Brush with melted butter.  Sprinkle with cinnamon (heavy handed) and powdered sugar (we sift the powdered sugar as we put it on to cover the cinnamon evenly).  From the longer side, roll up and place in a buttered loaf pan.  Cover with a dish towel and let rise until about doubled – 1-2 hours.  Bake at 350º for about 25 minutes or until internal temperature reaches 185º-190º.  When it’s done, brush the top with a little more butter.

A great gift idea: buy small ceramic loaf pans (I’ve found them at craft stores, especially at Christmas time) and make mini loaves.  You can bake and cool them in the cute loaf  “pan,” cover them with saran wrap, and voila – a cute homemade Christmas gift!

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