Cinnamon Swirl Bread Recipe (2024)

FAQs

Why does my cinnamon swirl bread separate? ›

Sugar is hygroscopic, meaning it attracts water. As the dough proofs, the cinnamon-sugar filling encased inside starts to melt and liquefy. If there's not another ingredient mixed into the filling, the liquid begins to seep out of the swirl, leaving behind a gap and pooling in the bottom of your pan.

To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer inserted into the center of the loaf registers 195–200°F (90–93°C).

Sprinkle half of the cinnamon topping over batter. Drop remaining batter in small spoonfuls over topping layer and spread to pan edge. Sprinkle remaining topping evenly over batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean.

Cinnamon Bread Ingredients

For the bread: all-purpose flour, white sugar, buttermilk, eggs, vegetable oil, vanilla extract, baking powder, ground cinnamon, salt, and baking soda. For the topping: white sugar, butter or margarine, and ground cinnamon.

Cracking is caused by insufficient elasticity, which is usually caused by insufficient moisture. Adding more moisture into the recipe would almost certainly help you out there. You can go with a 70% dough hydration for example, utilizing the stretch and fold technique to achieve stability.

Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.

Bread Flour Substitute

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

Taste of Home suggests mixing the dough slowly, steadily sprinkling in the flour as the mixer runs. If you continue adding flour beyond the point of the dough absorbing it, you'll end up with hard, dry cinnamon rolls.

In place of 1 large egg, use 3 tablespoons of aquafaba, ¼ cup of mashed banana, 1 tablespoon of either chia or flax seeds mixed with 3 tablespoons of water, ¼ cup of puréed tofu, 2 tablespoons of arrowroot mixed with 3 tablespoons of water, ¼ cup of yogurt, ¼ cup of sparkling water, ¼ cup of applesauce, or 3 ...

You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

What is the best yeast for bread making? ›

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked.

Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.

Not kneading the cinnamon roll dough enough

Whether not rolling the dough out thin enough, or not kneading the dough for the right amount of time, this can make a big difference. "Dough should be smooth on the surface after fully kneading, which means the gluten structure is well developed," Holwill, said.

If the dough was too dry it can form a crust too early before it's had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it's a good thing to try and use steam.

This trick means the loose edge of the cinnamon rolls won't unraveling while baking! After slicing the cinnamon roll, take the loose edge and bring it underneath the cinnamon roll. Place the cinnamon roll on the prepared pan so that edge stays tucked underneath. Save for easy baking tips!

The underdeveloped gluten molecules will cause your dough to flop around and tear easily. While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten.