Swirly Cinnamon Bread

It’s finally winter. We’ve already had three or four snowflakes. I am looking forward to more snow and I am also looking forward to the cold but bright and sunny days that usually follow the snow. Hopefully soon.

Cinnamon Swirl Bread
seitanismymotor 2010

It’s almost the beginning of December and at least half of Dresden is covered in Christmas markets now. Last year an English guy asked P for directions to the Christmas marked and P asked back: “Which one?”. The city will soon be lit up and resemble not only a toy twon but also a Christmas tree forest. I have to admit, I am not so much into these things. Confession: we don’t decorate our house. It’s a Christmas decoration free zone. While I am not into decoration, I don’t ignore Christmas season. I am interested in the food aspects of Christmas. I like to bake tons of cookies and other treats and give them away.

Christmas treats are about spices, the most prominent is probably cinnamon. It is an ingredient in lebkuchen, spekulatius, Christmas chocolate and many more things. Seasoning something with cinnamon is a great way to ease into the Christmas season. So if you don’t want to start with spiced cookies right away, how about a special cinnamon swirl bread with not only one but six swirls?

Swirly Cinnamon Bread

For the dough:
500 g flour (4 cups plus 3 tablespoons)
1 teaspoon salt
28 g (2 tablespoons) coconut oil, softened and cut into small pieces
300 ml water (1 1/4 cups)
60 ml (1/4 cup) agave nectar
2 teaspoons instant yeast

In a large bowl, combine flour and salt. Add coconut oil, water, agave nectar, and yeast. Knead with your hands until the dough is elastic, about 7 to 10 minutes. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until doubled (about 60 minutes).

For the filling:
45 ml (3 tablespoons) vegetable oil
75 g (1/4 cup plus 2 tablespoons) brown sugar
1 1/2 teaspoons cinnamon
6 tablespoons raisins

Combine oil, sugar, and cinnamon in a small bowl. Set aside.

Preheat oven to 180°C (350°F). Grease a loaf pan with oil or line with parchment paper.

Punch down the dough and divide into 6 equal pieces. Roll each piece into a rectangle. The long side should be as long as your loaf pan. I shaped mine into 23 x 15 cm (9 x 6 inch) sized rectangles. Evenly spread out one sixth of the filling on each dough rectangle and sprinkle with raisins. Carefully roll into a log and place in the baking pan, seam side down. Cover and let rise for another 30 minutes.

Bake for 50 minutes or until an inserted toothpick comes out clean. Since this dough contains agave, the top might brown too fast. To prevent this, cover the loaf with a piece of aluminium foil. Let cool completely before slicing.

This entry was submitted to yeastspotting.

30 thoughts on “Swirly Cinnamon Bread

  1. That really is one of the most beautiful breads I’ve ever seen! Your breads always make me drool. . . and wish I could bake bread! ;)

  2. 6 swirls? That’s my kind of swirly bread!
    You don’t decorate for Christmas? What?!? I just don’t know how I feel about that, Milh. You’d better make extra baked goods to make up for it then, ok?

  3. i have always associated christmas with cinnamon – my mother had these cinnamon candles she would put out around that time of year, and she also make these easy treats where she would roll out exra pie dough, slather on butter, sprinkle with cinnamon and sugar, then roll them up, cut into bits and bake. so yummy! your swirly cinnamon bread looks marvelous, Mihl – it has so much personality. we don’t decorate our home either – i’m in the same boat, my friend – i’d rather focus on making lots of yummies for everyone to enjoy!

  4. The swirls in the bread look really good – I bet it makes pretty slices for toasting.

    Interesting about the no-decorations at home. We do minimal stuff, especially this year as we’ll be traveling. For me, I just get down when the winter gets worse in January and the decorations come down! So maybe never putting any up is a good idea.

  5. ::foodgasm. wipes monitor::

    I’d been thinking about making some cinnamon bread myself, but I didn’t think of one like this! Absolutely beautiful and I a sure it was delicious. Now I have a mission for the weekend – thanks!

  6. We are totally Christmassy and our decorating more than makes up for your lack of it! :)
    I love the look and sound of this cake. I can almost smell it! I’m going to try it out this weekend… Thanks for another great recipe!

  7. We don’t decorate either! But we also like to bake up a storm during Christmas!! The bread looks great! Perfect as part of a Christmas morning breakfast.

  8. Cold but bright and sunny days to follow the snow? Not here, but I hope you get some, those kind of days are lovely!

    I’m not such a big fan of Christmas decorations at home either. I love a Christmas tree though. And all the lights outside! Not so much the over the top (and often ugly) ones in the city, but in peoples gardens and such. It lights up a dark December.

    And that bread! Holy moly! That is a beautiful thing. I will make it very soon, I’m sure. But can I substitute the coconut oil for some other oil, or margarine?

  9. I’m not a huge decorator either; I have a vintage aluminum tree that I got last year and a couple of Swedish straw decorations (in the shapes of hearts, stars, and goats) and some little tomtes and that about does it. I’m totally into the food and drinks part though! This year I’m going to try and be more into it and have baking parties and give more treats away.

    Your bread is so beautiful! As all of your bread is. Thanks for being such an inspiration!

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