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Joy's Triple Berry Cinnamon Swirl Bread

Author: Charlotte Rutledge

This recipe, created in partnership with author/blogger Joy the Baker, has quickly become a favorite. The tender, rich bread is swirled with a buttery cinnamon filling and sweet, fresh berries that create, as Joy puts it, "a perfectly decadent breakfast treat." Joy bakes her bread in a cast iron skillet, but feel free to use a tube pan or monkey bread pan, which allows the bread to bake uniformly while also capturing the berry juices.

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At a glance

Prep
Bake
Total
Yield
one 10" loaf.
Nutrition information

Ingredients

Choose your measure:

Dough

  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 1 tablespoon sugar
  • 3/4 cup lukewarm milk
  • 1 large egg yolk
  • 2 tablespoons unsalted butter, melted
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt

Filling

  • 1/4 cup (4 tablespoons) soft unsalted butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
  • 1 large egg, beaten; for topping

Instructions

  1. To make the dough: Combine the yeast and sugar in a medium bowl.
  2. Whisk in the milk, egg yolk, and butter. Allow the mixture to rest for 5 minutes; it should foam and froth.
  3. Whisk together the flour and salt in a large bowl.
  4. Add the milk mixture, and mix and knead until the dough pulls away from the edges of the bowl.
  5. Continue to knead; by hand or mixer until the dough is smooth and soft, though not too sticky. Shape the dough into a ball, place it in a lightly greased bowl, cover it, and let it rest/rise for 30 minutes to an hour. While the dough is resting, make the filling.
  6. To make the filling: Mix together the butter, sugar, and cinnamon.
  7. To assemble the bread: Grease a 10" monkey bread pan or tube pan.
  8. Gently deflate the dough, then place it on a lightly greased surface and roll it into a rectangle about 18"× 12".
  9. Spread the filling evenly on top, leaving a clean 1" border around the edges. Top with the berries.
  10. Starting with a long edge, roll the dough into a fairly tight log; it'll be a bit lumpy because of the berries. Some of the berries will spill out; that's OK, simply set them aside to sprinkle on top once the loaf is in the pan.
  11. Cut the log in half lengthwise, leaving 1" of one end uncut. Starting at the uncut end, twist the two pieces together to form a log, pressing the ends of the two pieces together to seal. Shape the log into a ring, pressing the ends together to seal.
  12. Transfer the loaf to the pan, cover, and let it rise for 45 minutes, until it's puffy. While the loaf is rising, preheat the oven to 375°F.
  13. Brush the loaf with the beaten egg. Bake it for 25 to 35 minutes, until it's golden brown and bubbling.
  14. Remove the loaf from the oven, and after about 10 minutes carefully transfer it to a rack. Cool it for about 30 minutes before serving.
  15. Yield: one 10" loaf.

Nutrition Information

  • Serving Size 1/10 (98g)
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 220
  • Calories from Fat 80
  • Total Fat 8g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 135mg
  • Total Carbohydrate 32g
  • Dietary Fiber 3g
  • Sugars 9g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.