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Homemade cinnamon swirl bread with creamy sunflower butter.
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Cinnamon Swirl Bread

Homemade Cinnamon Swirl Bread made with creamy sunflower butter, cinnamon sugar, and topped with roasted sunflower seeds.
Course Bread
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Servings 2 loaves
Author Jenn

Ingredients

Dough

  • 2 ½ Cups All Purpose Flour
  • 1 Cup Bread Flour
  • 1 tsp Kosher Salt
  • 2 tsp Cinnamon
  • 1 Cup Milk, warmed
  • 2 ½ tsp Active Dry Yeast
  • 6 Tbsp Unsalted Butter, melted then cooled
  • 2 Eggs
  • 4 Tbsp Creamy SunButter, warmed

Filling

  • 1 Cup Creamy SunButter
  • ⅓ Cup Granulated Sugar
  • 2 Tbsp Cinnamon

Egg Wash

  • 1 Egg, stirred with fork
  • 1 tsp water

Topping

  • 1 Cup Roasted Sunflower Seeds

Instructions

Make Dough

  • 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 ½ inch thick rectangle.
  • Using rubber spatula, coat dough with softened sunflower butter. Leave a bare ½ 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!