Description
This Apple Cinnamon Swirl Bread is a delightful homemade yeast bread featuring a sweet cinnamon-spiced apple filling rolled throughout. Soft and fluffy with a golden crust topped with sparkling sugar, it makes a perfect breakfast treat or dessert. The bread is easy to prepare, combining warm milk and yeast to create a tender dough that’s enriched with butter and eggs, then generously filled with cinnamon-coated diced apples for a fruity, aromatic swirl. Baked to a golden brown, this bread offers a wonderful balance of sweetness and spice with every bite.
Ingredients
Scale
Dough Ingredients
- 4 cups (500 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar, plus extra for topping
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 1/4 cup (60 grams) unsalted butter, melted
- 2 large eggs, at room temperature
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Additional butter for greasing the pan
Filling Ingredients
- 1 cup (about 2 medium) diced apples
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Activate the yeast: In a small bowl, mix the warm milk with 1 tablespoon of sugar and sprinkle the active dry yeast over the top. Let it sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the remaining sugar, all-purpose flour, salt, and ground cinnamon. Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Mix thoroughly until a slightly sticky dough forms.
- Make the apple filling: Peel and dice the apples into small pieces. Toss the diced apples with 1 tablespoon of sugar and 1 teaspoon of ground cinnamon until well coated.
- Roll out the dough and add filling: After the dough has risen, punch it down to release air. On a floured surface, roll the dough into a large rectangle. Evenly spread the cinnamon-apple mixture over the dough, then carefully roll it into a log, sealing the seams to encase the filling.
- Second rise: Place the rolled dough into a butter-greased loaf pan. Cover the pan with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for another 30 to 45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the bread: Just before baking, sprinkle extra granulated sugar over the top of the dough for a sweet, crunchy crust. Bake the bread in the preheated oven for 30 to 35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs to ensure the dough mixes evenly.
- Ensure the milk is warm but not too hot to avoid killing the yeast.
- You can substitute apples with similar firm fruits like pears if desired.
- For a more pronounced cinnamon flavor, sprinkle extra cinnamon sugar on top before baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Allow bread to cool completely to make slicing easier and prevent crumbling.
