Cinnamon Spiral Bread
This is a sweet white bread that makes 2 standard loaves, or 1 standard loaf and 2 canape bread loaves.
  • 2 cups very warm water
  • 1 package active dry yeast
  • ½ cup plus 1 teaspoon sugar
  • 1-1/2 t. salt
  • ¼ cup vegetable oil
  • 2 tablespoons softened butter
  • 6 cups white flour
  • ⅔ cup sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon flour
  1. In a small bowl, combine the warm water, yeast, and teaspoon of sugar. Let the mixture sit for 5-10 minutes.
  2. In a large bowl (a stand mixer works best) mix together the sugar, salt, vegetable oil and butter.
  3. Add three cups of the flour and the yeast mixture to the large bowl and mix until well combined.
  4. Add the remaining flour a cup at a time until the dough comes cleanly off the side of the bowl. This should be a fairly soft dough, but not sticky.
  5. If you are kneading by hand, turn the dough out onto a floured surface and knead for about 8 minutes. If you’re using a dough hook to knead, 5 minutes is plenty.
  6. Place dough in a large oiled bowl, cover, and set aside in warm spot to rise until doubled (about 90 minutes.)
  7. Punch down the risen dough and let stand for 5 minutes. Divide into 2 equal chunks and roll each one out approximately 8-inches by 12-inches, with the short end facing you.
  8. Combine the ⅔ cup sugar, 2 tablespoons cinnamon and 1 teaspoon flour. Sprinkle half of the mixture (you don’t have to use this much – just make sure the dough is covered) evenly over each rectangle, pat the surface firmly, and roll, beginning at short end. Pinch the seams to seal.
  9. Place in 2 generously greased bread pans and cover with a towel. Allow to rise until double – about an hour. Depending on the temperature of your house, it may take a little longer.
  10. Heat the oven to 375 F.
  11. Bake the loaves for 40-45 minutes, or until the top is a deep brown. Let the bread sit in the pans on a rack for 10 minutes and then turn the loaves out on their sides to cool.
Recipe by The Rowdy Baker at