Cinnamon Streusel Bread with Cinnamon Sugar Swirl
By Jonah Pike
20 min
Prep
50 min
Cook
180 min
Total
12
Servings
Medium
Level
I bake this cinnamon streusel loaf as a breakfast item. The loaf is baked using brioche dough and filled with cinnamon sugar. A streusel topping made with cold butter gives the loaf a crunchy topping. It can be served with coffee or eaten without coffee. I prefer the filling.
Heat the milk to 110°F before mixing it with yeast and allowing it to foam. This recipe calls for eggs and butter at room temperature. The dough is more manageable. A stand mixer is not required but may be helpful. You can also knead the dough by hand on a floured surface.
The first rising should double the volume of the dough, and the loaf should rise about an inch above the rim in the pan. I take the loaf out of the oven when a toothpick inserted in the center comes out clean. To prevent overbrowning, you can loosely cover the loaf with aluminum foil during the last 15 minutes of baking.
I store the streusel in the refrigerator during the bread's fermentation. I choose not to blend the streusel with butter to achieve a crisp texture from the butter pieces. Allow the loaf to cool completely on a rack before serving slices to prevent gooeyness and strong smells.
Why we keep this one around
- It feeds 12 people. You can eat it as part of a breakfast or snack with coffee and use leftovers for dessert.
- The cinnamon filling is incorporated into the bread dough. Unbuttered slices of bread will show swirls of cinnamon filling.
- A thick cold streusel topping gives fans of crumb toppings plenty to pick at.
- You can make the dough by hand if you don't have counter space for the mixer.
- A slice of toast with butter is sweeter than toast alone.
- Coffee goes well with this dish. Chocolate syrup can be drizzled over a slice to serve as a dessert.
Ingredients
- •1 cup whole milk (warmed to 110°F)
- •2 ¼ tsp active dry yeast (1 standard packet)
- •½ cup granulated sugar (divided, 1 tbsp for the yeast mixture)
- •4 ½ cups all-purpose flour (plus more for dusting)
- •½ cup unsalted butter (melted)
- •2 large eggs (room temperature)
- •1 tsp salt
- •½ cup unsalted butter (softened, for the filling)
- •1 cup brown sugar (packed, for the filling)
- •2 tbsp ground cinnamon (for the filling)
- •1 cup all-purpose flour (for the streusel)
- •½ cup brown sugar (packed, for the streusel)
- •1 tsp ground cinnamon (for the streusel)
- •½ cup unsalted butter (cold and cubed, for the streusel)
- •milk or beaten egg wash (for brushing the loaf top)
Instructions
- 1
Combine the warm milk, 1 tbsp of the granulated sugar, and the yeast in the bowl of a stand mixer. Let it stand for 5-10 minutes, until foamy.
- 2
Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Whisk to combine, then add the flour and mix on low speed until a shaggy dough forms.
- 3
Knead with the dough hook on medium speed for 7-8 minutes, until smooth and elastic. If kneading by hand, knead on a floured surface for 10-12 minutes.
- 4
Place the dough in a lightly oiled bowl and cover it. Let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
- 5
Mix the softened butter, brown sugar, and cinnamon for the filling. In a separate bowl, combine the streusel flour, brown sugar, and cinnamon, then cut in the cold butter until coarse crumbs form. Refrigerate the streusel.
- 6
Punch down the dough and roll it into a 10×14-inch rectangle. Spread the filling over the dough, roll it tightly from the short end, and pinch the seam closed. Place the loaf seam-side down in a greased 9×5-inch loaf pan.
- 7
Cover the loaf and let it rise for 45-60 minutes, until the dough is about 1 inch above the rim of the pan.
- 8
Preheat the oven to 350°F (175°C). Brush the loaf with milk or beaten egg wash, then sprinkle the chilled streusel over the top. Bake for 40-50 minutes, until a skewer inserted in the center comes out clean. Tent loosely with foil for the last 15 minutes if the top browns too quickly.
- 9
Cool the bread in the pan for 15 minutes, then move it to a wire rack and cool completely before slicing.
FAQ
Nutrition (per serving)
Calories
410
Reviews
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