Sometimes cinnamon rolls are not what I am looking for. Sometimes I want to have the flavor without all of that cloying sweetness — and that’s when cinnamon bread is perfect. Especially this cinnamon bread because, not only is it packed with a thick cinnamon swirl, I have kneaded in tons of toasted pecans for texture and flavor.
In all of my years of baking bread I have yet to make cinnamon swirl bread that results in a consistently tight loaf. It doesn’t seem to matter how tightly I roll it, either. Sometimes it’s perfect and other times it’s not. This was an “it’s not” moment. The main problem when cinnamon bread is like this is that it can fall apart in the toaster. If that’s the worst thing that happens to me today then I am good, you know? As a recovering perfectionist I can tell you that perfect anything is highly over-rated. The trick to getting it just right is rolling the dough thinly (about 1/4 of an inch thick), rolling it up tightly after you spread on the cinnamon mixture, and a whole lot of luck — maybe even fairy dust.
It can’t hurt.
Whatever you do, don’t stress about it. It’s delicious no matter how tight the swirl is.
You can add raisins if you want. Just knead them into the dough with the pecans. About 3/4 of a cup should be great. I like it with raisins but my family does not so we keep it simple. Dried cranberries are a good substitute. I love Yankee Candles. Trust me, with four dogs and two cats they are not a luxury item around here — they are as necessary as toilet paper. I prefer the food scents:
- Cocoa, sugar cookie and cake scents for winter
- Coffee or vanilla scents for spring
- Citrus or berry for summer
- Spice, pumpkin, and apple for fall
In all of that there is still nothing that compares to fresh cinnamon bread baking. It is amazing.
Pecan Cinnamon Bread
- 1 cup boiling water
- 2 tablespoons sugar
- 2 1/2 teaspoons salt
- 2 tablespoons unsalted butter
- 1 cup milk
- 1 tablespoon yeast, (or one envelope)
- 1/4 cup lukewaarm, (110F) water
- 1 tablespoon sugar
- 5 1/2 to 6 1/2 cups of bread flour
- 1 cup chopped, , toasted pecans
- 1/3 cup melted unsalted butter
- 1/3 cup brown sugar
- 1 1/2 tablespoons cinnnamon
- Pour the boiling water over the sugar, salt and butter.
- Stir until the butter melts.
- Add the milk and cool to lukewarm.
- Meanwhile, add the yeast to the water with the 1 tablespoon sugar.
- Set aside about 5 minutes, or until foamy.
- Add the yeast and milk mixtures to the bowl of your mixer or a large bowl if making by hand.
- Stir in 1 cup of the flour and the pecans (and raisins if you are using them).
- Add the remaining flour 1/2 cup at a time, stirring until the dough pulls away from the sides of the bowl and is no longer very sticky.
- Knead on medium speed for 6 minutes or by hand for 8 to 10 minutes.
- Place in a large, greased bowl and turn the ball of dough over to grease the top.
- Cover with a clean tea towel and let rise in a warm spot until double, about 1 hour.
- Punch down.
- Divide in half.
- Roll each half of the dough in a rectangle about 1/4 inch thick.
- Mix the brown sugar and cinnamon.
- Spread the dough with melted butter.
- Sprinkle with the brown sugar mixture.
- Roll up tightly.
- Repeat with the other loaf.
- Place in greased bread pans.
- Brush the tops with melted butter.
- Cover with a tea towel.
- Let rise for about 45 minutes, or until double.
- Bake a 375F for 30 minutes, or until loaves sound hollow when tapped.
- Remove from pans and let cool.
If you liked Pecan Cinnamon Bread you may also like…
Honey Oatmeal Bread Restless Chipotle
Noon Rogani (Cinnamon Twist) Restless Chipotle
Cinnamon Raisin Bread Chez Catey Lou
Pumpkin Cinnamon Bread Baked By Rachel
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