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Swirled Cinnamon Sugar Croissant Loaf Recipe

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4.3 from 64 reviews

This Easy Swirled Cinnamon Sugar Croissant Loaf is a delightful and buttery bread that combines the flaky layers of croissant dough with a sweet cinnamon sugar swirl. Perfect for breakfast or brunch, this loaf is made by folding cold butter into yeast dough, layering in cinnamon sugar, and baking until golden and fragrant. The method involves careful folding and chilling to create the characteristic croissant texture in a convenient loaf form.

Ingredients

Scale

Dough Ingredients

  • 1 ¾ cups warm whole milk
  • 1 tbsp instant yeast
  • 2 tbsp honey
  • 4 ½–5 cups all-purpose flour, plus more for rolling
  • 2 tsp kosher salt
  • 6 tbsp salted butter, at room temperature

Butter Layer

  • 2 sticks cold salted butter, sliced into thin pieces

Filling

  • ½ cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp softened butter (for spreading)

Finishing

  • 1 egg, beaten, for brushing

Instructions

  1. Mix Dough: In the bowl of a stand mixer, combine the warm milk, honey, 4 ½ cups flour, instant yeast, and kosher salt. Using the dough hook attachment, mix until the flour is fully incorporated, about 4-5 minutes. Add 4 tablespoons of room temperature butter and continue mixing for 2-3 minutes, adding additional flour (up to ½ cup) as needed until the dough pulls away from the bowl sides.
  2. First Rise: Cover the dough bowl with plastic wrap and let it rise at room temperature for 45 minutes to 1 hour, or until doubled in size.
  3. Roll and Layer Butter: Punch the dough down and roll it out on a lightly floured surface into a 12×18 inch rectangle. Arrange the thin slices of cold butter down the middle third of the dough, pressing them gently to adhere and form a rectangle of butter.
  4. First Fold: Fold one third of the dough over the butter layer, then fold the remaining third over the top, creating three layers like an envelope. Roll the dough out again to a 12×18 inch rectangle. Fold into thirds once more, wrap in plastic wrap, and chill in the freezer for 20 minutes.
  5. Second Fold: Remove the dough from the freezer, roll again into a 12×18 inch rectangle, fold into thirds, wrap, and chill for another 20 minutes in the freezer.
  6. Prepare Pans and Cinnamon Sugar: Butter two 9×5 inch bread pans. In a small bowl, mix together the granulated sugar and ground cinnamon.
  7. Shape Loaves: Remove dough from freezer and roll it out into a large rectangle. Spread the dough evenly with 2 tablespoons softened butter, then sprinkle the cinnamon sugar over the butter. Starting from the edge closest to you, roll the dough tightly into a log. Pinch the edges to seal the roll completely.
  8. Cut and Arrange Rolls: Cut the log in half, then slice each half into 10-11 rolls. Arrange the rolls into the prepared bread pans, either seam side down or alternating orientation to show more filling. Cover the pans and let the rolls rise for 15 minutes.
  9. Bake: Preheat the oven to 350°F (175°C). Place the bread pans on a rimmed baking sheet. Brush the tops of the rolls with the beaten egg. Bake for 35-40 minutes until the tops are dark brown and cooked through.
  10. Cool and Serve: Remove the loaves from the oven and let them cool in the pans for 5 minutes before transferring to a cooling rack. Slice and serve warm or at room temperature.

Notes

  • Use cold butter slices for proper layering, which creates the croissant texture.
  • Make sure to chill the dough in the freezer between folds to keep the butter firm.
  • If the dough becomes too sticky, dust lightly with flour while rolling out.
  • The loaf can be sliced and served warm or at room temperature for best flavor.
  • To store, keep wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
  • Egg wash gives the bread a shiny and golden crust.

Keywords: cinnamon sugar croissant loaf, cinnamon swirl bread, layered croissant bread, homemade croissant loaf, sweet bread, breakfast bread, cinnamon rolls loaf

Find it online: https://foodiecara.com/swirled-cinnamon-sugar-croissant-loaf-recipe/