Sweet, tender cinnamon bread with a gooey swirl and buttery vanilla glaze is just right for breakfast or as a snack anytime. Raisins optional. Some baking experience needed
¼cupbuttermelted and cooled so that it is warm to the touch but not hot.
½cupraisinsoptional - more or less - see notes below
Filling
¼cupbuttermelted
½cupsugar
3tablespoonscinnamonmore or less, to taste. I like A LOT of cinnamon!
Glaze
1cupconfectioners sugar
¼cupbuttermelted
1teaspoonvanilla
Creamas needed for consistency
Instructions
In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
Set aside for 5 minutes or until foamy.
Whisk the buttermilk, vanilla, ½ cup sugar, salt, and baking soda together and add it to the yeast mixture.
Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
Pour in the lukewarm butter until it is totally mixed into the batter.
Add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
You can also knead in your mixer according to manufacturer's directions.
Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
Allow the dough to rise for 1 ½ hours, or until double.
Punch down.
Divide into two equal sized balls.
Roll each out into a 8-inch wide rectangle about 10 inches long.
Brush each with the ¼ cup melted butter.
Mix the ½ cup sugar and the cinnamon together until evenly colored.
Spread over the dough rectangles, reserving about 2 tablespoons of the mixture.
Roll each loaf tightly and place into greased loaf pans.
Use a pastry brush to coat the tops with melted butter and sprinkle with the reserved cinnamon mixture.
Cover loosely with a clean tea towel and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
Preheat oven to 400F.
Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
Remove loaves from oven.
Allow to cool in pans for 10 minutes.
Gently run a knife around the edge between the bread and the pan to loosen it.
Turn out and top with the glaze.
Cool completely on a rack.
Cover the loaves as they cool if you want soft crusts.
Glaze
Mix the confectioners sugar, melted butter and vanilla until smooth.
Add a little cream or milk to thin it if needed.
Notes
If you'd like to add raisins to this recipe you can knead ½ cup or so of raisins right into the dough. If you prefer them to be in the cinnamon swirl just sprinkle them on top of the sugar mixture before rolling up the loaf.
Dried cranberries are delicious in place of the raisins above.
It's important to roll the bread tightly when you are shaping the loaf. If you roll it too loosely it will separate as you slice it - it'll still be good, though.
Substitute brown sugar for the white sugar in the filling for a sweeter flavor.
Sometimes the bread and the swirl separate just because life happens. Don't worry about it - it's still delicious and, look at you, you've created bread!
You can mix an egg yolk and a teaspoon of water and brush it lightly on the dough before adding the cinnamon and sugar mixture. Sometimes that helps the layers stick together better.
If the crust seems to be browning too fast cover it lightly with aluminum foil.
You can also make cinnamon rolls out of this recipe, just follow the instructions until you've rolled the dough and cinnamon up. Then cut the loaf into about 8 slices horizontally, let rise, and bake them for about 15 minutes.