Cinnamon swirl bread with vanilla bean whipped butter – the cinnamon and vanilla bean pair perfectly in this elegant bread and butter combo that will have you swooning.
My love of vanilla beans isn’t quickly fading. Witness my collection of recipes starring vanilla beans: Very vanilla buttercream frosting, cinnamon vanilla bean meringues, clementine vanilla bean yogurt cake, vanilla bean whipped cream cheese, almond vanilla bean granola, vanilla bean cookie bars, vanilla bean ice cream, ….I could go on, but you get the idea.
I don’t see an end to my love of vanilla beans happening
anytime soon ever.
In fact, I’m quite sure I’m addicted. Sign me up for rehab but I won’t show up! I’ll be in my kitchen concocting something that will surely have beautiful little black flecks in it and it might just be this cinnamon swirl bread.
There’s a company that sells vanilla beans–they’re called Beanilla. Heard of ’em? I’m quite smitten.
- They are located (more or less) in my hometown.
- They are very friendly and helpful.
- They ship vanilla beans to your door. At a good price!
What’s not to love?
They recently sent me these Tahitian vanilla beans. These aren’t your average Joe vanilla bean.
Plump little suckers, aren’t they? They contain 2-3x the pulp of any other vanilla bean. Beanilla describes them as having a floral aroma with tones of ripe fruit and flavor rich with chocolate, licorice and caramel. To really showcase the flavor of these Tahitian vanilla beans, I like to use them in two ways in this recipe: bread and butter. Sounds boring, but it isn’t.
The cinnamon swirl bread is a yeast bread, and does take a little time to make, but it’s worth it! The process is easier if you have a stand mixer.
The vanilla bean butter is super easy and you can whip it up in a couple of minutes. It is so good on other kinds of breads and muffins, and also pancakes or waffles. You don’t have to make the cinnamon swirl bread to enjoy delicious vanilla bean butter.
- 4 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 pkg. Rapid Rise instant yeast (2 ½ teaspoons)
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 6 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, cold
- Combine flour, ⅓ cup sugar, yeast, and salt in the bowl of a stand mixer.
- In a small bowl, lightly beat eggs with fork until blended.
- Microwave milk and 6 tablespoons butter on high power 1 minute, 15 seconds, stirring occasionally. Temperature of the milk mixture should be 125°F. If necessary, microwave in 10 second increments, stirring each time until milk reaches the correct temperature.
- With mixer on low speed, with dough hook attachment, slowly add milk mixture to bowl, followed by the eggs, and mix until blended, scraping bowl as needed.
- Increase speed to medium low (#2) and knead until dough is smooth, about 8 to 10 minutes. Dough will be sticky but shouldn’t stick to your finger when you press it.
- Grease another bowl with 1 teaspoon oil. Remove dough from mixer and shape into a ball. Place in greased bowl; flip to coat all sides with oil.
- Cover and let rise in a warm place for 60 minutes, or until doubled in size.
- Meanwhile, in a small bowl combine cinnamon, ⅓ cup of sugar, cinnamon, 1 tablespoon flour, and 2 tablespoons cold butter, cut into small pieces. Using a fork or your fingers, work mixture together until blended (should look like wet sand).
- Lightly spray loaf pan with nonstick spray or grease with butter.
- On a floured surface, roll dough into a rectangle the width of your loaf pan (the long side) and 18 inches long.
- Evenly spread cinnamon mixture over rolled out dough, leaving a 1 inch border. Starting at the short end closest to you, firmly roll up dough, keeping it tight. Pinch bottom seam well to create a seal. Place dough in prepared pan, seam side down, firmly tucking in ends.
- Cover and let rise for one hour or until doubled..
- Preheat oven to 350°F.
- Bake for 60 minutes on the middle lower rack of your oven. Check at 30 minutes and tent with foil if bread is browning too quickly. Remove from oven and brush top with melted butter, if desired.
- Cool bread 10 minutes in the pan before removing to a wire rack to cool completely.
- If you don't have a stand mixer, you can use a powerful hand mixer with a dough hook, or knead the bread by hand.
- Storage/Freezing: The bread will keep on the counter for a few days, or in the refrigerator for a week. To freeze, slice the bread before freezing and store in a freezer-safe container or bag for up to 2 months.
- Recipe revised 3/7/23.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Yum, yum, yum. The cinnamon swirl bread bread? Delicious and perfect. The butter? Very, very, very bad if you’re on a diet. You’ll want to spread this stuff on in a thick layer.
Him: “May I take this to work?”
Me: “You’ll have to pry it out of my cold dead fingers first.”
Him: “Okay, well can you recreate the whole thing for me to take to work?”
Me: “Buy me a KitchenAid stand mixer and you’ll get way more bread like this.”
(1 minute of silence)
Him: “What’s a KitchenAid?”
Difficulty: I’m a bread newbie (in fact, this was my first loaf of bread…ever!), so I’m going to call this moderate in difficulty–especially if you don’t have a stand mixer.
Changes I would make: None.
Disclaimer: I received free products and was compensated for this post but all opinions of the vanilla are 100% my own. As always. I’m really crazily in love with vanilla beans and Beanilla is the only place I buy them.