The best homemade Cinnamon Swirl Bread ever made! (This is a sponsored conversation written by me on behalf of Fleischmann’s Yeast. The opinions and text are all mine.)
I am a carb lover. If there is one thing in life that I just can’t give up, it’s bread. Nothing and I mean nothing, can beat pulling a fresh loaf of bread from the oven and slicing it up & serving with butter. Oh em GEE. My mouth is watering just thinking about it.
I used to be really scared of baking bread. I remember when I was newly married, my mother-in-law gave me a brand new bread machine. I was all excited about it and made my first loaf. I followed all of the directions perfectly. Guys. It came out as a bread brick. Rock hard and disgusting. Everything bread is NOT. I literally cried. I remember thinking that if I couldn’t make a loaf of bread in a flippin bread machine, then I was doomed to never make homemade bread ever.
Fast forward a few years when I hosted Thanksgiving at my house for the first year ever. I was determined to make everything from scratch. But when it came to making the rolls? I was terrified. So I made the big decision to make them, put on my big girl panties and got to work. I think I developed an ulcer just from the stress of the whole process. Will the yeast work right? Will they rise? What if my water is too hot? What if I don’t knead it enough? Etc, etc, etc.
Guess what? They turned out great! I was thrilled! I patted my own back for a job well done. 😉 Now, as a super awesome food blogger (kidding, haha!) I really enjoy making breads. I have all sorts of bread recipes on here; there’s pretzels, several kinds of rolls, and even cinnamon rolls. All homemade and all made with yeast. Yep, I did a total 360. And you know what? Baking bread is not hard!
My favorite yeast is Fleischmann’s® Yeast, without a doubt. I can always find it in the store and I always have great luck using it. I used Fleischmann’s® RapidRise® Yeast to turn this easy bread recipe into an easy cinnamon swirl bread recipe. Seriously, it’s totally simple. Don’t be fooled by the amount of steps – you can make this! Anyone can make this!
For more carbalicious bread recipes, check out The Fleischmann’s Yeast website. It’s an amazing resource for tips and tricks to help you get started and to ensure that your baking turns out great.
I love involving my kids in the baking process. My two youngest helped measure and mix while my older two ate the finished product. Ha! Oh, and my oldest helped take all the pictures of the steps above. Pretty good, right?!
You will be so happy when you pull two fresh loaves of this Cinnamon Swirl Bread out of the oven! Your family will be in heaven and your house will smell amazing. These are perfect to give as gifts this holiday season. Nothing says Happy Holidays like a loaf of fresh homemade bread!
Cinnamon Swirl Bread
- 5-1/2 to 6 cups all-purpose flour
- 3 tablespoons sugar
- 2 packets Fleischmann's® RapidRise® Yeast
- 2 teaspoons salt
- 1-1/2 cups water
- 1/2 cup milk
- 2 tablespoons butter OR margarine
- 1/2 cup granulated sugar
- 2 Tbsp. Spice Islands® cinnamon
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin.
- Mix together sugar and cinnamon. Sprinkle half of the cinnamon mixture on top of each rolled out rectangle. Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Roll outer eadges under and place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans.
- Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
- Bake in preheated 400ºF oven for 25 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.
Looking for more bread recipes? Try these too:
There’s a sense of pride in sharing something you’ve baked from scratch. With
Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven. To find out more, visit foodnetwork.com/holidaybaking.
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.