Get your swirl on!

STP61349

Cinnamon Swirl Bread, delicious with coffee...toasted and spread with real butter.

It takes a coating of cinnamon and sugar (I like 2/3 brown to 1/3 white sugar) to the flattened dough, a triple fold over on to itself...then smash it flat (I don't use the rolling pin, just my hands) and then another coating of the cinnamon & sugar, then just protocol the dough up like you were making cinnamon rolls.  And roll it as tight as you can get it before dropping it into the bread pan.

When folding and rolling use thin coats of cinnamon & sugar with no butter to get great looking (& tasting) results without your bread 'separating' while slicing after you are done cooling it from baking in the oven.


Subscribe on YouTube: https://youtube.com/tyronebcookin (AND click the bell!)
Follow on Facebook: https://facebook.com/TheBcookinShow ("Like" the page!)

As an Amazon Associate, I earn from qualifying purchases and no additional charge to you!

Comments

Copyright 2020 tyronebcookin.com