Description
Make a soft, rich Amish Cinnamon Swirl Bread featuring a sweet yeast dough, a thick cinnamon-sugar filling, and a simple cream cheese glaze.
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- For the Filling: 1/2 cup packed light brown sugar
- For the Filling: 2 tablespoons ground cinnamon
- For the Filling: 1/2 cup unsalted butter, melted
- For the Glaze: 4 ounces cream cheese, softened
- For the Glaze: 1 cup powdered sugar
- For the Glaze: 1 teaspoon vanilla extract
- For the Glaze: 1 to 2 tablespoons milk
Instructions
- Combine the warm milk and 1 teaspoon of sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
- Add the remaining 1/4 cup sugar, softened butter, egg, and salt to the yeast mixture. Mix well.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- While the dough rises, prepare the filling by mixing the brown sugar and 2 tablespoons of cinnamon together in a small bowl.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
- Brush the melted butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture over the buttered surface, spreading it to the edges.
- Starting from the long side, tightly roll the dough into a log. Pinch the seam closed.
- Carefully place the log into a greased 9×5 inch loaf pan. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it has almost doubled.
- Preheat your oven to 350°F (175°C) during the second rise.
- Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the glaze by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
- Drizzle the glaze over the cooled bread before slicing and serving.
Notes
- If you prefer a less sweet bread, reduce the brown sugar in the filling by two tablespoons.
- Store leftover bread tightly wrapped at room temperature for up to three days.
- For a richer flavor, use whole milk in the recipe.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
- Cholesterol: 45