It’s a yeasted bread, but don’t be afraid. I’ll show you how easy it is to make…
Into a bowl, place sugar, salt and cinnamon. Pour melted butter and warmed milk over; stir. Dissolve yeast in warm water and pour that in there too. Add flour; mix. Pretty easy so far, right? Dump the dough out onto a floured surface, add more flour and knead it for a few minutes until it’s smooth and no longer sticky. Place the dough into a greased bowl, cover with a towel and let it rise in a warm place (I use a slightly warmed oven). Take it out and punch it down. Still pretty easy… Dump it onto a floured surface again, knead it for a minute or so and then roll it out into a rectangle. Spread with butter and sprinkle w/ cinnamon & sugar. It’s here that you may want to begin nibbling pieces of dough that are coated with butter and cinnamon/sugar. Maybe not, but I’m always tempted to do it. You must be strong. Resist. Start at one end and roll it up. Yum yum yum yum yum. Look? It’s all cute and snuggly all rolled up like that. Keep the seam underneath… …because then you’re going to transfer it to a bread pan, seam-side down. Cover the pan, and let it rise in a warm place one more time. Soooooooo, what you’re probably realizing at this point is that making bread is really pretty darn easy. You just have to be patient with the rising times. Your patience will be rewarded soon. Promise. Cut some slits into the top of the loaf. And bake it up into a perfectly golden loaf. Technically, you could slice it up right away and sample it with some melted butter all sunken into those cinnamony crevices. It’s good like that.
But probably you should let it cool, then slice. It’s just as good sliced and popped into a toaster in the next day or two. And it’s even more incredible when used as French Toast. This Cinnamon Swirl Bread is also useful for satisfying carb cravings and relieving stress (and I speak from personal experience).
