Speedy Cinnamon Swirl Loaf
Ready In: 1 hr 55 mins
Serves: 12
Yields: 1 loaf
Ingredients
- 3 1⁄4 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup butter, cut in 1-inch pieces
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 3⁄4 cup milk (approx.)
- 2 eggs, lightly beaten
Filling
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup pecans, chopped
- 1⁄4 cup raisins
- 1 tablespoon ground cinnamon
- 1⁄4 cup butter, softened
Glaze
- 1 egg yolk
- 1 tablespoon milk
Directions
- In the food processor, process the flour, sugar, butter, salt and yeast for 30 seconds.
- Heat the milk until hot (125 to 130 degrees F).
- With the motor running, alternately pour in the eggs and enough of the milk through the feed tube to form the dough into a ball.
- Process for 1 minute to knead.
- Place the dough in a greased bowl, turning to grease all over.
- Cover and let rest for 10 minutes.
- To make the filling, combine the brown sugar, pecans, raisins and cinnamon in a small bowl.
- On a lightly floured surface, roll out the dough into a 12" x 9" rectangle.
- Spread with butter, leaving a 1/2" border uncovered.
- Sprinkle the sugar mixture over the butter.
- Starting at a long side, roll up the dough jelly roll-style; pinch the ends together to seal.
- Place on a greased rimmed baking sheet.
- Cover and let rise until double in bulk, about 1 hour.
- To make the glaze, beat the egg yolk with the milk; brush over the loaf.
- Bake in a 375 degree F oven for 15 minutes; cover with foil to prevent overbrowning.
- Bake for 15 to 20 minutes longer or until golden and the bottom of the loaf sounds hollow when tapped.
- Let cool on a rack; dust with icing sugar.
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