The Most Delicious Fresh Milled Cinnamon Swirl Bread

There’s something deeply satisfying about baking bread from scratch, especially when it’s infused with warm cinnamon swirls and made with freshly milled flour. The aroma alone is enough to make your kitchen feel like a cozy haven. This homemade cinnamon swirl bread not only delights the senses but also offers a wholesome texture that’s hard to beat. Plus, using fresh milled flour adds a rustic charm and richer taste that’s worth every minute in the kitchen.

Course Breads

Cuisine American

Prep Time 30

Cook Time 30

Rise Time 1 30

Total Time 2 30

Servings slices

Calories 142kcal

Ingredients

Dough:

1 1/2 cups very warm water 330 grams
2 teaspoons salt
1/2 cup olive oil 100 grams
1/2 cup honey 130 grams
5-6 cups fresh milled flour I like to use a blend of 50/50 hard red and hard white wheat for this recipe 675-810 grams
1 tablespoon instant dry yeast
2 teaspoons lemon juice

Filling:

1 cup brown sugar sucanat, maple sugar, or coconut sugar (120 grams)
4 tablespoons freshly milled hard white wheat flour finely milled
4 tablespoons cinnamon
1/2 teaspoon nutmeg
pinch of salt
egg for egg wash

Instructions

Combine wet ingredients and the salt in the bowl of a stand mixer (water, salt, oil, lemon juice and honey).
Next add half your flour. Mix until well combined.
Allow the dough to rest in the mixer for 10 minutes before proceeding. This will make a softer loaf and helps to hydrate the fresh flour.
Add yeast and the rest of your flour. I like to add the flour slowly, 1/2 cup at a time and watch how the dough reacts. You don’t want to add too much flour. Add just enough to where a soft dough forms and the dough begins to pull away from the sides of the bowl.
Knead dough until smooth and elastic. This takes about 6-8 minutes with a mixer and 10+ minutes if you are kneading by hand. Do the window pane test to ensure the kneading has been done properly.
Move the dough to a large bowl and place somewhere warm. I like to use my barely warmed oven (preheat for a few minutes and then turn it off). Allow the dough to rise until double in size, in a warm spot that takes 30-45 minutes. If rising on the counter, cover the dough and it may take longer to double in size.
Prepare the filling by combining the sugar, cinnamon, nutmeg, and salt in a bowl.
On a lightly floured surface, divide the risen dough in half. Roll dough into a rectangle, about 8x12 inches. Make sure the rectangle is just slightly larger than the loaf pan you will be using.
Brush the beaten egg over the flattened rectangle, leaving space along the edges without any egg.
Use half of the filling and cover the rectangle evenly, leaving some dough uncovered by the filling on the edges. Tuck the edges inward and begin rolling the dough into a loaf shape, creating a swirl in the middle where the filling is.
Seal the loaf on the bottom and edges by tucking the dough as needed and then place into the prepared bread pan. Repeat for the other loaf.
Allow the loaves to rise until double in size.
Bake at 325 degrees F. for 30-40 minutes or until the center is set.

Nutrition