We had a solid two years together, but I think oatmeal and I are breaking up.
We spent nearly every morning together. Sometimes with peaches or bananas, but most of the time it was with cinnamon and blueberries.
I used to love waking up just so I could have it, but then I got bored. And this girl can never be bored. For reals.
This could be because I started thinking about all those remarkable breakfasts I had before oatmeal came into my life. They were delightful and spontaneous. They were fun.
…Crispy banana stuffed French toast, melt in your mouth buttermilk Belgian waffles topped with peanut butter, and of course those oversized bagels that were completely heavenly when toasted.
Yep, it’s time to get back to that.
I’m going on a breakfast binge. And I’m starting with this bread.
Whole Wheat Cinnamon Swirl Bread.
I’ll keep it simple. This bread is extra delicious for those are fond of cinnamon rolls yet probably shouldn’t to eat one every morning. That’s me. The smell of cinnamon toast is an amazing way to start the morning. Yowza.
But watch out this bread is good. Too damn good.
Toast it to perfection and top with your choice of spreadable love. Do it now.
Whole Wheat Cinnamon Swirl Bread
Ingredients
- 3 cups all purpose flour
- 3 ½ to 4 cups whole wheat flour
- 4 teaspoons active dry yeast
- 2 1/4 cups milk
- 8 tablespoons butter
- 1/4 cup brown sugar
- 1 1/2 teaspoons sea salt
- 3 eggs
- For the filling:
- 2 teaspoons cinnamon
- ½ cup brown sugar
- 4 tablespoons softened butter
Instructions
- In a large bowl, combine 3 cups all purpose flour and yeast.
- In a medium saucepan melt butter completely over low heat. Stir in milk, salt and 1/4 cup of brown sugar. Stir for about two minutes.
- Next, stir the milk mixture into your flour mixture. Add the eggs, and beat with a mixer on low on medium speed for 1 min, and then on high speed for 2 minutes.
- Next stir in as much of the whole wheat flour as you can. Make sure to do this 1 cup at a time. You should be able to get at least 3 cups mixed in. You can do this by hand or with a KitchenAid mixer using your dough hook.
- Knead the dough 6-8 minutes, adding remaining flour until the dough is moderately stiff but still flexible and smooth. Shape into a large ball.
- Coat a large bowl with oil and place your dough ball inside. Cover and let the dough rise in a warm place about 1 hour or until it doubles in size.
- Remove the towel and punch the dough 3 or 4 times to let out the air. Separate the dough into two smaller balls. Place the dough balls on a floured surface and roll out to resemble rectangles.
- Cover and make your cinnamon sugar mixture by mixing butter, cinnamon, and brown sugar together.
- Sprinkle each rectangle with cinnamon sugar mixture (and raisins if you choose), then tightly roll up the dough and tuck sides in. Place each loaf in a greased bread pan.
- Cover and let rise another 20-30 min. Preheat oven to 350 degrees F
- Brush dough with melted butter or egg wash if desired. Place on the center rack of the oven and bake for 30-40 minutes, or until golden brown. Check the loaves after 15 minutes—if they are browning too quickly, cover with aluminum foil.
17 comments
This looks amazing 🙂 Found you through MN Food Bloggers — glad I did.
How much butter for bread? I'm going to guess at 6-8 T., but making this now and I don't know how much butter to melt in the saucepan?
I'm glad you caught this! I'm going to have to fix it. Thanks!
Also it's 4 tablespoons but more butter never hurt anyone, right? 🙂 Let me know how it ends up on my Facebook page http://www.facebook.com/ambitiouskitchen
Trying this tonight, one of my first bread attempts, fingers crossed!
This bread is really good, especially toasted with some maple and apple butter, my boyfriend looooved it! I only had a few problems “sealing” the bread so the slices “open” and I did not manage to roll my loaves tight enough so I had a bit of a gap of air along my cinnamon swirl. It’s probably a problem with my (lack of) technique in bread baking!
I’m so glad you liked it! It was one of my first recipes on my blog 🙂
Do you think this would freeze well, before baking it? Like, make the dough and then freeze one loaf?
Also, have you thought about making a pumpkin verson of this bread? I think it would be incredible…
This was very good. I made twice one for my family and for another family. I couldn’t quite get the roll tight enough and the cinnamon leaked out. It was ugly but delicious.
Glad you enjoyed! Delicious is all that matters 🙂
This bread turned out perfectly! My husband and I both love it and will be making it regularly. Thanks for the recipe!
I really did everything exactly as the recipe said and I am left really sad. I should have read reviews and seen not many people have tried actually making it but are leaving reviews that they like like recipe. My bread didn’t cook all the way through but it was hard on the outside so I had to take it out of the oven. Also, the filling leaked out of both loaves everywhere in so many places. Is the photo of the piece of bread on the top really from this specific recipe? The photo really attracted me but I would never even think to take a photo of my bread with the way it looks. 😭
Hi, Olivia. So sorry to hear this recipe didn’t work well for you. Yes, I took the photo of the bread I made using this recipe. Not sure what could have gone wrong for you! It’s an older recipe that we can definitely try to retest soon. Apologies again!
Would be useful to have nutritional information per loaf of bread — at least the calories, carbs, dietary fiber, protein & fat. Most of us who bake are concerned about nutritional information.
Silly question, does the yeast need to be activated before mixing it with flour?
Hi! Not silly at all. Active dry yeast comes ready to go so you can mix it right with the flour without doing anything to it!