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Cinnamon Swirl Bread

My grandma has been making this bread for my brother and I for as long as I can remember, and at a very young age we nicknamed it "Grandma Bread". The name stuck, and now my grandma and I make it together! This delicious, sweet cinnamon bread is a delicious breakfast and it's easy to make!


The Bread

  • 1 1/2 cups scalded milk

  • 1/2 cup (that's 1 stick) butter

  • 2 teaspoons salt

  • 1/2 cup granulated sugar, plus 1 teaspoon for the yeast

  • 4 1/2 teaspoons instant or active yeast

  • 1/2 cup warm water

  • 2 eggs, beaten

  • About 9 cups all-purpose flour (this will vary depending on your dough, so add in stages)

The Filling

  • 1/4 cup (that's 1/2 stick or 4 tablespoons) salted butter, melted

  • 1/4 cup granulated sugar

  • 1 teaspoon cinnamon


  1. Add the butter, salt, and 1/2 cup granulated sugar to a large bowl. Pour the scalded milk over it. Allow to cool to lukewarm.

  2. Combine the yeast, warm water, and remaining teaspoon sugar in a small bowl. Stir gently, then set aside for 5 minutes until it's puffy.

  3. When the milk mixture is cool, stir in the beaten eggs and the yeast. Add the flour gradually. Start with 4 cups, then keep adding 1 cup until a shaggy dough forms.

  4. Turn the dough out onto a well-floured work surface  and kneed until it becomes smooth and elastic, about 10 minutes. Place the dough in a greased bowl, then cover it with a towel and let it rest 1 1/2 hours, or until doubled in size.

  5. Spray two large loaf pans with non-stick cooking spray. Combine the 1/4 granulated sugar and 1 teaspoon cinnamon.

  6. Punch down the dough, then move it to a well-floured work surface. Divide the dough in half, and roll each half out into a long rectangle. It should not be wider than your loaf pan. Use a pastry brush to spread each piece of dough with melted butter, then sprinkle them both generously with the cinnamon sugar.

  7. Roll up the loaf, pinching the ends shut. Place them into the prepared loaf pans, then cover them each with a clean towel and allow them to rest again for an hour.

  8. Bake the loaves at 425 degrees Fahrenheit or 220 degrees Celsius for 10 minutes. This will ensure a good brown exterior. Then, lower the heat to 350 degrees Fahrenheit or 180 degrees Celsius and bake for another 35-40 minutes. Remove and allow to cool before slicing.

  9. Serve plain or toasted with butter. This is the ultimate comfort breakfast food for me! It's sweet, cinnamon-y, and familiar; what more could you ask for?


Scalding Milk: How To Do It

To scald your milk, simply heat it in a saucepan over medium-high heat until it forms a thin skin and starts to foam. There is no need to stir - in fact, try not to. Take it off the heat and voila! Scalded milk, perfect for this bread. 

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