Daily Archives: September 30, 2011

Whole Wheat Cinnamon Swirl Bread

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For the majority of my life I have had a dangerous obsession with Cinnabon cinnamon rolls.
They are the best excuse for for having more than a day’s worth of fat in one meal. One bun. One little bun of glory. MMmm.But I assure you, I no longer whine to my poor mom at the mall anymore begging for that box of yummynes. I’ve matured and grown up. Now I enjoy cinnamon swirl bread. Not just any cinnamon swirl bread, but the healthy kind. With whole wheat flour!

Not to say I don’t like cinnamon rolls. Let’s be real, those things will always rule the world. (I bow down to you Cinnabon)Anyhow, this bread is one of the closest things I can make to those cinnamon rolls, that is still pretty healthy. 

I know there are like low fat/low cal cinnamon roll recipes online and stuff but this bread is super convenient because unlike cinnamon rolls, it tastes just as good days later.

This bread lasted us just about 2 or 3 days though. Definitely a good sign:) I’ll be sure to double the recipe next time!

Some people are intimidated by using yeast, but I assure anybody who is hesitant to just give it a try! You’ll be glad you did :) This is an extremely rewarding recipe that is definitely worth the time.

Whole Wheat Cinnamon Swirl Bread

(adapted from Eat, Live, Run)

1/2 c. warm milk

1/2 c. warm water

1 (1/4th oz.) pkg. yeast

1/2 c. plus 1 T. sugar

6 T softened butter, divided

1 c. whole wheat flour

2 c. All-purpose flour

1 1/2 T. cinnamon, divided

1 1/4 t. salt

1 egg plus 2 T. warm water

  1. Combine warm milk, water, yeast, and 2 teaspoon sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/ water should be warm but NOT scorching hot.
  2. While the yeast is resting, combine the flour, 1/3 cup sugar, 3 tablespoon softened butter, salt, and 1 tablespoon cinnamon in a large bowl. Using the paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you want to work by hand, just add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth. Get into it!
  3. Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.**
  4. While the dough is rising, mix together the remaining 3 tablespoons butter with the extra 1 1/2 teaspoon cinnamon and 1 tablespoon sugar in a small bowl until smooth. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to about an 1/8th inch thickness into a long rectangle. Smear the butter mixture all over the top and roll up tightly.
  5. Place dough in a greased loaf pan, cover with a cloth and let rise an additional hour in a warm spot.
  6. Preheat oven to 350 degrees F. Whisk together the egg and warm water and brush all over loaf. Bake for 40 minutes or until golden-brown/brownish on top. Let cool and slice.

**Some good ideas for warm spots in the house are on top of the dryer while a load is running, by a window getting sun, preheat the oven to the lowest heat, then turn off and keep the door cracked and the dough inside

Random Fact of the Day: The Pentagon in Washington, D. C. has five sides, five stories, and five acres in the middle.

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