Delicious Cinnamon Swirl Loaf
Submitted by SANDRAB
Cinnamon swirl loaf made easy with frozen bread dough, rolled jelly-roll style around a cinnamon-sugar spiral, baked golden and drizzled with vanilla icing. Beginner-friendly and made for morning toast.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
2 hrsA loaf of cinnamon swirl bread with no dough-making in sight. Starting from thawed frozen bread dough means you skip the yeast, the mixing, and the kneading, and get right to the fun of shaping that spiral.
You roll the dough into a thin rectangle, brush it with water (which helps the cinnamon sugar grab and stick), then scatter the spiced sugar over the whole surface and roll it up tight, jelly-roll style.
Sealing the seam and the ends matters; a loose roll leaves gaps and an unraveled swirl once it bakes. Tucked seam-side down in the pan, it proofs until doubled, about an hour, so the loaf bakes up tall and soft.
A sheet of foil over the top for the last stretch keeps the crust from browning too hard before the center sets. Once it’s cool, a simple vanilla icing drizzled over finishes it. Slice it thick and toast it; the cinnamon ribbon caramelizes against the warm bread.
Kitchen Tips
- Thaw the dough fully and let it come to room temperature so it rolls without springing back.
- Roll the spiral tight; a loose roll leaves air pockets that turn into holes in the swirl.
- Drizzle the icing only after the loaf has cooled, or it melts and slides right off.
Variations
- Add raisins, chopped pecans, or walnuts to the cinnamon-sugar before rolling.
- Stir a little maple syrup or cream cheese into the icing for a richer glaze.
- Brush the dough with melted butter instead of water for an even richer swirl.
Ingredients
Directions
On a lightly floured surface, roll dough to a 15×7 inch rectangle.
Brush entire surface lightly with water.
In a small mixing bowl, combine sugar and cinnamon.
Sprinkle mixture over dough.
Beginning with narrow end, roll up jelly-roll fash ion.
Seal edges and ends. Place, sealed edge down, in prepared loaf pan.
Let rise double in size, 1 hour.
Bake in a 375℉ (190℃) oven for 40 minutes, cov ering with foil the last 15 minutes to prevent overbrowning.
Remove from pan an d cool on wire rack.
Meanwhile, to p repare icing, combine powdered sugar, vanilla, and milk in a small mixing bowl.
Drizzle over loaf and serve.
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