How does a warm slice of Sunflower Cinnamon Swirl Bread sound for breakfast? Pretty good if you’re asking me! Soft homemade bread with a swirl of cinnamon and sunflower butter, then topped with a crunchy layer of roasted sunflower seeds. I may be a little biased, but this bread makes the best cinnamon toast I’ve ever eaten.
To bring you this amazing cinnamon swirl bread recipe I partnered with SunButter, my favorite brand of sunflower butter. Their Creamy Sunflower Butter adds a wonderful rich flavor to a classic homemade bread. It has 7 grams of protein, with more vitamins and minerals than nut butter. Free from peanut and nut tree allergens, makes this one tasty healthy additive to all your baking.
How do you make Cinnamon Swirl Bread?
Well, you roll out a soft dough into a rectangle, slather on Creamy SunButter, sprinkle a generous coating of cinnamon sugar, then roll the rectangle into a log. Transfer the rolled dough into a prepared loaf pan, allow to puff, brush with a thin coating of egg wash, top with roasted sunflower seeds and bake! The best part, is this recipe makes two regular sized loaves or one jumbo loaf. Give one as a gift or invite a few friends over to eat the big one 🙂
Tips for Sunflower Bread
- This recipe can be used to make one large bread loaf in a 9×3 inch loaf pan or two small loaves using two 9×3 inch pans. The difference will be one robust tall loaf or two sandwich style bread loaves.
- Prepare your pans by spraying with a non-stick spray and then draping a piece of parchment paper across the the long sides of the pan leaving some overhanging flaps for lifting your baked bread from the pan.
- Use warm milk around 110 F, too hot and it will kill the yeast.
- Make sure to weigh and sift your flours for a smooth dough.
- Melt then cool your butter to room temperature.
- Stir your Creamy SunButter and warm it slightly before adding to the dough. I microwave for about 20 seconds. This helps the thick sunflower butter work into the dough more easily.
- Add you eggs to the dough one at a time.
- The bread dough will be soft and slightly sticky. You may have to scrape it from the bowl with your fingers to transfer from mixer to floured bowl for proving.
- Use a Windowpane Test to check for gluten formation in your dough before proving.
- Allow your dough to prove in a warm draft free location. Remember, my favorite way is a loose fitting plastic wrap top then place in a cold oven with the light on.
- Your dough may need 1-2 hrs to double in size.
- Transfer risen dough onto lightly floured surface. Press down to remove excess air with your hands.
- Now, you can either keep the dough in tact for a large loaf or weigh and divide into equal halves for two loaves.
- For the single loaf simply roll out to a rectangle about 1/2 inch thick. Or take the two halves and roll into 1/2 inch thick rectangles.
- Stir and warm your Creamy SunButter before spreading onto dough.
- Use a small rubber spatula and spread sunflower butter across the rolled out dough leaving a 1/2 inch border.
- Generously coat the sunflower butter with cinnamon sugar.
- Roll the dough inwardly from the long side to create a log with an inner cinnamon swirl.
- For the long loaf, transfer gently to the prepared loaf pan and tuck the ends under the center to fit.
- If you are making the two short loaves, I like to very gently take my hands on both ends of the log and softly cup the dough back into a shorter, thicker log. Then lift the roll and place perfectly into the loaf pan.
- Cover your bread log(s) loosely with a tea towel and place in warm location to double in size for a second time.
- Once risen, super lovingly and softly coat the top of each loaf with egg wash.
- Then generously sprinkle with roasted sunflower seeds.
- Bake on the middle to lowest rack for 30-35 minutes, closer to 40 minutes for the large loaf.
- The loaf is baked when it reaches an internal temp of 190 F, or sounds hollow when tapped in the bottom with your finger.
- Wrap cooled loaves in aluminum foil, then plastic wrap and enjoy for 3-4 days.
*Sunflower Cinnamon Swirl Bread Recipe is Sponsored by Sunbutter. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
Sunflower Cinnamon Swirl Bread
Homemade Sunflower Cinnamon Swirl Bread made with creamy sunflower butter, cinnamon sugar, and topped with roasted sunflower seeds.
- 2 1/2 Cups All Purpose Flour
- 1 Cup Bread Flour
- 1 tsp Kosher Salt
- 2 tsp Cinnamon
- 1 Cup Milk, warmed
- 2 1/2 tsp Active Dry Yeast
- 6 Tbsp Unsalted Butter, melted then cooled
- 2 Eggs
- 4 Tbsp Creamy SunButter, warmed
- 1 Cup Creamy SunButter
- 1/3 Cup Granulated Sugar
- 2 Tbsp Cinnamon
- 1 Egg, stirred with fork
- 1 tsp water
- 1 Cup Roasted Sunflower Seeds
Prepare one or two 9x3 inch loaf pans. (see tips in post)
In bowl of stand mixer combine yeast with warm milk. Stir gently once with a hand whisk and let sit for about 10 minutes until frothy.
Meanwhile add sifted flours to a medium sized bowl.
Whisk in salt and cinnamon. Set aside.
Once yeast is bubbly and foamy, turn mixer onto low fitted with paddle attachment.
Add in melted butter.
Add in eggs one a time and mix until smooth. Scrape bowl with rubber spatula to incorporate all ingredients.
Switch to dough hook attachment.
Slowly spoon in flour and Creamy SunButter while mixing at medium low speed.
Once sunflower butter and flour are incorporated, turn mixer up to medium high and work dough for 3-4 minutes. Check with windowpane test.
Transfer dough to lightly floured bowl. Cover loosely with plastic wrap and place in warm draft free location until doubled in size. (1-2 hrs)
Make Cinnamon Roll
Transfer dough to lightly floured surface. Use hands to press down excess air.
Leave as one large dough or equally divide into two halves.
Roll dough into a 1/2 inch thick rectangle.
Using rubber spatula, coat dough with softened sunflower butter. Leave a bare 1/2 inch rim around the edges.
Generously sprinkle the sunflower butter with cinnamon sugar.
Roll the dough inwardly from the long side to create a log with an inner cinnamon swirl.
For the long loaf, transfer gently to the prepared loaf pan and tuck the ends under the center to fit.If you are making the two short loaves, I like to very gently take my hands on both ends of the log and softly cup the dough back into a shorter, thicker log. Then lift the roll and place perfectly into the loaf pan.
Cover your bread log(s) loosely with a tea towel and place in warm location to double in size for a second time. (1 hr)
Preheat oven to 350 F.
Uncover puffed loaf(s) and brush with egg wash.
Sprinkle with roasted sunflower seeds.
Bake on middle to lowest rack for 30-35 minutes for two loaves or closer to 40 minutes for one large loaf.
The loaf is baked when it reaches an internal temp of 190 F, or sounds hollow when tapped in the bottom with your finger.
Place pan(s) on cooling rack for 10 minutes before lifting loaves out.
Slice and serve warm!