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Sugar-Glazed Cinnamon-Swirl Bread

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Sugar-Glazed Cinnamon-Swirl Bread Recipe Sugar-Glazed Cinnamon-Swirl Bread Recipe

Glazing this classic cinnamon-swirl bread with sticky bun sugar takes it to new heights!

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At a glance

Prep
Bake
Total
Yield
one 13" x 4" x 4" pain de mie, or two 8 1/4" x 4 1/2" loaves

Ingredients

Choose your measure:

Dough

Filling

Glaze

Instructions

  1. To make the dough: Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — to form a soft, smooth dough, kneading in the cinnamon chips (if you're using them) at the end.
  2. Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm place for 1 to 1 1/2 hours, until it's almost doubled in bulk.
  3. To make the filling: Mix the Baker's Cinnamon Filling with the egg to make a stiff but spreadable paste. Set it aside.
  4. To make the glaze: Melt the butter in the bottom of a 13" x 4" x 4" pain de mie pan, or in two 8 1/2" x 4 1/2" loaf pans. Spread the sugars and syrup as evenly as possible over the butter.
  5. Turn the dough out onto a lightly greased work surface and roll it into a 10" x 20" rectangle.
  6. Spread the cinnamon filling over the dough, leaving a 1/2" margin free of filling on each long end.
  7. Starting with a short end, roll the dough into a log. Place the log in the pain de mie pan, seam-side down. If you're using two smaller loaf pans, cut the log in half crosswise, and put one half in each pan.
  8. Cover the pan(s), and let the bread rise for 1 1/2 hours, or until it's puffy; it should have risen to within about 1/2" of the rim of the pan. Put the cover on the pan.
  9. Preheat the oven to 350°F.
  10. Bake the bread for 30 to 35 minutes. Remove the top of the pain de mie pan after 30 minutes, to check for doneness, and return to the oven (without the lid) if necessary.
  11. The bread is done when it's golden brown, and its internal temperature registers 190°F on an instant-read thermometer.
  12. Remove the bread from the oven, run a knife along the sides and ends to loosen any pieces that have adhered, and carefully turn the loaf out onto a piece of parchment, or onto a cooling rack, scraping any filling remaining in the pan onto the bread.
  13. Store, well-wrapped, for 5 days at room temperature, or freeze for 3 months.