How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s been growing with us for centuries!

(for 2 rolls)

Note: Only dried fruit and chocolate chips are used to sweeten the bread. Add sweetener of choice to the dough if desired.

In a large bowl add the flour, eggs, butter, yeast and milk.
Knead them together until the dough gets a uniform texture.
Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C place to rise.
After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4, possibly equal parts.
Roll two pieces of the dough out to the size of our baking tin.
Then roll it out in the other direction about 4 times as much.

Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.
Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.
Roll it up gently. It doesn’t have to be tight.
Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.
Once it’s risen, beat egg yolk and brush it on top.
Put the dough into a preheated 365°F / 180°C oven and bake it until its top gets a lovely golden brown color, for about half an hour.
Let it cool a bit then slice and serve.

Enjoy!

Star this recipe!

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

Course Dessert

Cuisine Sugar free recipe

Prep Time 2

Cook Time 40

In a large bowl add the flour, eggs, butter, yeast and milk.
Knead them together until the dough gets a uniform texture.
Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C place to rise.
After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.
Roll two of the dough out to the size of our baking tin.
Then roll it out in the other direction about 4 times as much.

Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.
Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.
Roll it up gently. It doesn’t have to be tight.
Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.
Once it’s risen, beat egg yolk and a brush it on top.
Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.
Let it cool a bit then slice and serve.