A light, fluffy and incredibly delicious cinnamon swirl bread

Food52 resident Samantha Seneviratne and her son Artie share a recipe for light, fluffy, and incredibly delicious Cinnamon Swirl Bread. Mashed potatoes are used as a secret ingredient to make the dough super tender and chewy. Cinnamon sugar adds both sweetness and spice for a delicious baked treat.

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Recipe: Cinnamon Potato Bread

Ingredients

  • 3/4 cup whole milk, heated to about 115°F, plus more for egg wash
  • 1/4 cup granulated sugar, divided
  • 1 tablespoon active dry yeast
  • 2 large eggs, divided
  • 1 teaspoon kosher salt
  • 1/4 cup (160 grams) mashed russet potatoes (about 1 large potato, peeled, boiled, mashed and cooled completely)
  • 4 cups (480 grams) all-purpose flour
  • 8 tablespoons (113 grams) butter, at room temperature, plus more for the pan
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon

directions

  1. In the bowl of a mixer fitted with the dough hook, mix the milk, 1 teaspoon of sugar and the yeast. Let stand until frothy, about 5 minutes.
  2. Add an egg and egg yolk, salt, potato and flour and knead the dough, over low heat, until it begins to come together, about 3 minutes. It will always look a bit dry. Do not worry.
  3. Add the butter, a piece or two at a time. It may seem like it won’t, but don’t worry, it will; just keep adding and kneading. (You may need to stop the mixer and knead the butter with your hands for a minute to get it going.) Once incorporated, increase the speed to medium and knead the dough for a few more minutes until smooth. smooth and elastic.
  4. Shape the dough into a nice ball, cover the bowl and set aside to double. This may take 30 minutes or 2 hours, depending on how warm your home is. It’s better to keep an eye on it and watch the dough than the clock.
  5. In a small bowl, combine brown sugar and cinnamon. Cover and reserve. Butter two 8 1/2 x 4 1/2 inch loaf pans and line with parchment paper, leaving a 2 inch overhang on both long sides.
  6. Pour the dough onto a work surface. You shouldn’t need any flour at this point. Divide the dough in two. Cover one half working with the other. Pat or roll half the dough into an 8-inch by 14-inch rectangle. Sprinkle evenly with half the brown sugar mixture. Starting at one of the short edges, roll the dough tightly and pinch the end to seal. Place bread in prepared pans, seam side down. Repeat with remaining batter and filling. Cover the buns and let rise. It’s ready to bake once the dough has reached about 1 inch above the edge. This step will take as long as it takes. Begin preheating the oven to 350°F once the dough is about 1/2 inch above the edge of the pan.
  7. Whisk the remaining egg white with two teaspoons of milk and gently brush the top of the bread. Bake until golden brown and internal temperature reaches 190°F, 30 to 35 minutes. Cool on a baking sheet on a wire rack for 20 minutes, then remove the loaves from the pan and turn them right side up to cool completely.