It would appear that there is a theme this week in the Stir-and-Pour Bread category. First, a Stir-and-Pour Pizza Crust, now a Stir and Pour Cinnamon Swirl Bread. Hey, I’m just trying to make your lives easier, one recipe at a time.
Or in this case I guess I would have to say that it’s the same recipe over and over made with a few variations. This in and of itself keeps life easy because after a while, you’ll have the basic recipe memorized and the variations will come naturally.
So let’s review.
Get to know this basic and incredibly easy Stir-and-Pour Sandwich Bread recipe. That recipe has forever changed my bread-making life and I will never (probably) knead bread again. Why would I when I can just stir and pour – then take a nap?
With this basic recipe, we’ve learned that we can make Stir-and-Pour Rolls and Stir-and-Pour Pizza Crust. Today we learn that we can make Stir-and-Pour Cinnamon Swirl Bread. If you want, you can add raisins to make Cinnamon Raisin Bread. Or you can add dried cranberries to make Cinnamon Cranberry Bread. Or you can add dried apples to make Cinnamon Apple Bread. Or you can add nuts to make Cinnamon Nut Bread.
Or you can add all of the above to make Cinnamon Apple Raisin Cranberry Nut Bread.
How happy are all of us right now that this recipe offers so many wonderful possibilities? We are all so, so happy.
You might notice that since originally posting the basic recipe, I have ditched the optional cream and egg. They are optional, after all. I’ve found after making the recipe so many times that the egg and cream didn’t make much difference so I skip those steps which cuts out a good 32 seconds in bread making time. Every 32 seconds counts.
Whole Wheat Stir-and-Pour Cinnamon Swirl Bread
- 4 cups whole wheat flour (I use freshly ground hard white wheat)
- 2 teaspoons active rise yeast
- 2 Tablespoons sucanat or sugar or honey
- 1 teaspoon sea salt
- 2 cups warm water
- 3 Tablespoons sucanat or brown sugar mixed with 1 Tablespoon ground cinnamon
- Stir together flour, yeast, sucanat, salt, and water.
- Cover and allow it to sit for 30 minutes.
- Pour ⅓ of the mixture into a well-buttered loaf pan.
- Sprinkle ½ of the cinnamon/sugar mixture over the dough.
- Spread another ⅓ of the dough over the cinnamon/sugar layer.
- Sprinkle remaining ½ of the cinnamon/sugar mixture over the dough.
- Spread remaining dough over the top.
- Bake in a 350° for 50-60 minutes or until evenly browned.
- Allow it to sit in the pan for 15 minutes.
- Remove the loaf to let it cool completely before slicing.
As you can see, instead of actually swirling the cinnamon-sugar, we’re actually layering it. This method works great!
I am super excited about all these great Stir and Pour options! Have you tried any other variations you can let us know about?
So, just thinking….since I can roll or push this dough for pizza, I could do the same thing, sprinkle with the cinnamon/sugar mixture, roll up and slice for “traditional” cinnamon rolls?!
It is worth a try!! Good idea!
I would brush the dough with melted butter first before spreading the cinnamon sugar as in traditional cinnamon rolls?
I can’t wait to try this in my kitchen aid using the dough hook, though it might work in my food processor as well with the dough blade. (Let’s face it, I haven’t kneeded or stired bread in years). It is impossible to find whole wheat cinnamon bread in the grocery store, sans raisins.
I wondered if you added cinnamon directly to the batter and then layered it with the cinnamon filling would it give a more cinnamon-y flavor? This looks wonderful and would likely be VERY good for french toast! :)
Love this idea!
Yum! This is in our very near future. Thank you so much!! :-)
Priscilla F. says
How well does it work to double the stir n pour recipe? Just wondering if it maintains its “fluff” when doubled. LOVE this recipe as a mom with 4 little people and a new baby, and still wanting to make homemade bread.
Doubling works great. Beyond that, I make separate batches. :)
Bethany W says
1. I’m totally loving all your Stir-and-Pour ideas.
2. I had an epiphany while making the bread yesterday. You could add cocoa powder and chocolate chips and make CHOCOLATE BREAD. And then I thought to myself — I must tell Laura!!!
So thanks for this bread recipe. :) I used to make my bread all the time and burned out a year ago when life hit the fan for us. I made this recipe yesterday and it was such a God-gift — a reminder of what a blessing fresh bread can be (especially when I share it with neighbors and give it away) and a reminder that I’m not a failure as a cook. Thank you.
I gave this a try, and it was tasty the day it was made, although a little dry. By the next day, it was extremely dry…I used white whole wheat flour. Any suggestions? Would part whole wheat pastry flour help?
Pastry flour won’t work because this recipe includes yeast. I’d cut down the flour just a little bit to see if that helps. :)
Thanks!! Hoping I can find the right combination soon!! :)
Lisa W says
I am growing to love this stir and pour bread! I have just tried an orange pecan version. I substituted all the water for orange juice and added some cinnamon, nutmeg, and vanilla to the mix. I admit to being partial to the egg and cream in the recipe, so those were added as well. It’s in my oven, so I’ll have to let you know how it turns out!
Bethany Lotulelei says
Oh my! That sounds so delicious! What a good idea to make an orange pecan version. Let us know how it turns out!
Bethany (Laura’s assistant)