Take the chill off winter and make breakfast a real treat with some toasted Cinnamon Swirl Bread with Orange Maple Butter.
There’s nothing better than the smell of fresh bread baking on a wintry morning.
Are you with me? Come on. Close your eyes and picture it. A nice cup of hot tea and a toasted slice (or two) of Cinnamon Swirl Bread slathered with some sweet and citrusy Orange Maple Butter. It’s what winter breakfast dreams are made of.
Cinnamon bread takes me back to my childhood days. My grandmother lived with us when we were growing up. She made our breakfast every morning before school. She would wake up before any of us, go downstairs and start cooking. When it was time for us to wake up, instead of climbing the stairs again, she’d go into the kitchen closet, grab the mop and head for the dining room where she’d bang it on the ceiling. My bedroom was right above. I’d put one foot out of bed and bang back on the floor, so she knew we heard her and that we were all getting up to get ready for school. High-tech system huh?! It worked perfectly for years!
After we left for school, Gram would sit down and eat her breakfast. She always enjoyed a hot cup of tea and toast with butter and jelly. And her favorite kind of toast was always cinnamon swirl. What’s not to love about cinnamon swirl toast right? And making it homemade is so much better than store-bought. It’s one of my favorite things to bake during the winter season. The house smells wonderful for hours and it just warms my soul.
And slathered with my Orange Maple Butter?! Yes, please! I’ll take flavored butter over plain old butter any day. If you’ve never tried making compound butter you’re going to love it. This orange maple flavor is the perfect combo of sweet and tangy. And it only takes minutes to make. So treat yourself and perhaps a friend to some homemade bread and butter this winter season! It’s the perfect gift! Enjoy!
- 1 cup milk
- 8 Tbsp. unsalted butter, divided
- 2 1/2 tsp. Active Dry Yeast
- 2 large eggs
- 1/3 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp. kosher salt
- 1/3 cup granulated sugar
- 2 tbsp. ground cinnamon
- Egg wash: 1 egg and 1 Tbsp. milk
- Orange Maple Butter:
- 1/2 cup (one stick) unsalted butter, room temperature
- 1 Tbsp. orange zest
- 1 1/2 Tbsp. maple syrup
- 1 tsp. brown sugar
- In a small saucepan, melt 6 Tbsp. butter with milk. Heat just until very warm without bringing to a boil. Remove from heat and cool until just warm to the touch. Sprinkle yeast over mixture, stirring gently. Let sit for 10 minutes until bubbly.
- In a medium bowl, combine flour and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, mix sugar and eggs until well combined.
- Pour in milk mixture, stirring to combine. On low speed, add half of the flour mixture until combined. Add other half and continue to stir increasing speed to medium, until combined.
- Switch to dough hook attachment and knead on medium speed for 10 minutes. If dough seems to sticky, add additional flour 1 tablespoon at a time.
- Place dough in a large bowl drizzled with canola oil. Toss to coat. Cover bowl with plastic wrap and let rise in a warm place for at least 2 hours.
- After dough has risen, turn out onto a lightly floured work surface. Roll dough into a rectangle . Make sure you only roll the dough as wide as the loaf pan you are going to bake it in and 18-24 inches long.
- Spread top of dough with 2 Tbsp. softened butter. In a small bowl, mix together sugar and cinnamon. Sprinkle evenly over the buttered dough. Starting at end farthest from you, roll dough toward you, keeping it tight. Pinch the seem to seal.
- Spray loaf pan generously with non-stick cooking spray. Place dough in loaf pan, seam side down. Cover with plastic wrap and let rise for an additional 2 hours.
- While bread is rising, make butter. Combine all ingredients in food processor and pulse.Place mixture in small bowl and cover with plastic wrap. Place in refrigerator. Butter can also be formed into a log and wrapped in wax paper.
- Preheat oven to 350 degrees.
- Remove plastic wrap from bread. Carefully brush egg wash over top of bread. Bake for 40 minutes on the middle rack of oven. Remove pan from oven and let cool on wire rack for 5 minutes. Remove from pan and continue to cool. Slice and serve.
Bread recipe adapted from The Pioneer Woman