Cinnamon is such a mild and fragrant spice that always makes me feel warm and reminds me of childhood for some reason.

This loaf is simple to make, but result is quite striking in appearance with the double swirl effect. I baked it in a special loaf tin with a lid, which gives the loaf a square shape. You do not have to use such a tin if you do not have one. It is there only to give shape. The taste does not change.

You can also use this method and the dough recipe to completely transform this loaf. It can be made into a savoury bread by using cheese for the swirl. Or perhaps turn it into a pizza swirl bread with tomato sauce and other goodies.

The only thing to remember is not to over load the loaf. The more filling, the longer it will take to rise and bake. 

Watch the video down below for detailed instructions.

Ingredients

For the dough –

450g (1lb) strong white bread flour

9g (0.3oz) salt

40g (1.4oz) sugar

40g (1.4oz) potato starch

30g (1oz) milk powder

60g (2oz) soft butter

6g (0.2oz) dry yeast or 3x the amount of fresh yeast

280g (9.9oz) cold milk at around 9C (48F) if your kitchen is 21 – 22C (69-71F)

To learn more about dough temperature control click here.

For the cinnamon filling –

50g (1.75oz) sugar

8g (0.3oz) flour

5g (0.17oz) sweet cinnamon

Mix all the above together.

1 egg white mixed with 1 teaspoon of water for brushing

Method

1. In a bowl mix the milk, yeast, salt, sugar, potato starch & milk powder. Stir to dissolve the sugar & hydrate the yeast.
2. Add the flour and mix to a dough. Tip out on the table and knead for 3 minutes.
3. Add the butter. Knead for another 3 – 4 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is cooler, then let it ferment for longer. If it is warmer, then it may take less time. Adjust the times accordingly.
4. Cover & ferment for 1 hour.
5. Fold.
6. Ferment for 1 hour.
7. Roll the dough out to 0.5cm (0.2in), brush with the egg white mix, sprinkle with the cinnamon sugar mix. Roll up, cut the ends off and cut it in half, place in a tin.
8. Final proof 1.5 – 2 hours or until at least doubled. During the final hour of fermentation preheat your oven to 170C (340F) fan on. If you have a cast iron skillet or a thick tray preheat that too as it is a great base to bake bread on. If not, then do not worry it will work fine regardless.
9. Cover with the lid and bake for 50 minutes.
10. Remove the lid and bake for 10 more minutes. You can take the temperature to see if it is done. The centre of the loaf should read above 94C (200F).
11. Let the loaf set in the tin for 5 minutes before removing.

Let it cool down before cutting.