Licia Bobesha Recipes Cinnamon Swirl Bread Recipe

Cinnamon Swirl Bread Recipe

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

As I currently have some time, I had been searching on the internet a few days ago. Looking to find fresh, interesting ideas, inspirational dishes that We have never tasted before, to amaze my loved ones with. Hunting for quite some time unfortunately couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I found this delightful and simple dessert by luck on Suncakemom. The dessert seemed so delightful on its pic, that called for rapid actions.

It absolutely was simple enough to imagine the way it’s made, its taste and just how much my husband is going to love it. Mind you, it is quite easy to keep happy the man in terms of cakes. Yes, I’m a blessed one. Or perhaps he is.Anyways, I got into the webpage and then followed the precise instuctions which were combined with superb images of the method. It just makes life rather easy. I can imagine that it is a bit of a hassle to shoot photographs in the midst of cooking in the kitchen because you usually have gross hands so that i pretty appreciate the hard work she put in to build this blogpost .

With that said I’m empowered presenting my own, personal formulas similarly. Appreciate your the concept.

I had been fine tuning the original recipe to make it for the taste of my loved ones. I’ve got to mention it was an incredible outcome. They enjoyed the flavour, the overall look and enjoyed getting a treat like this in the midst of a busy workweek. They ultimately wanted lots more, a lot more. So the next occasion I’m not going to commit the same mistake. I am gonna twin the amount to get them pleased.

Original Cinnamon Swirl Bread invented by Suncakemom.

In a large bowl add the flour, eggs, butter, yeast and milk.

Knead them together until the dough gathers into a ball.

Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.

After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.

Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.

Roll two of the dough out to the size of our baking tin.

Then roll it out in the other direction about 4 times as much.


Cut the fruits and chocolate to the size we like them best.

Cream butter, cinnamon and optional sweetener with an electric beater.


Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.

Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.

Roll it up gently. It doesn’t have to be tight.

Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.

Once it’s risen, beat egg yolk and a brush it on top.

Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.

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