secret recipe club: 1 hour cinnamon swirl bread with honey butter

we are total carboholics in our house, especially the boys, who have never met a bread product they didn't like. bread, monkey bread, stuffed bread, bagels, croissants, biscuits, english muffins, buns, cornbread, pancakes, fried donuts, baked donuts, muffins, waffles and too many scones to count, they love them all, both sweet and savory. sometimes, we have to hide loaves of bread or packages of rolls out of our youngest's view, or else he won't eat his dinner. 

before the kids were born, i had time to putz around and make a yeasty loaf of bread. now, not so much. as soon as i saw this recipe promising fresh baked bread at home in an hour(!!!) from lori at lori's culinary creations, i was set. the one thing it needed: a heavy dose of cinnamon and sugar.

and it did not disappoint. i easily made two loaves of bread in about an hour with things i already had in my pantry. while the recipe below is written for two cinnamon swirl loaves, i decided to make one plain - to have with pasta the following night for dinner. to make plain loaves, skip forming the dough into rectangles (see step 2 below) and simply form it into loaves and skip the cinnamon sugar on top. delicious!

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!

check out my previous secret recipe club posts: peanut butter ice cream pie with homemade hot fudge, salted totally chocolate chocolate chip cookies, mexican mac & cheese and bakewell tart, breakfast pizza two ways, old fashioned sour cream donuts, italian sloppy joes, hard cider baked chicken & mushrooms, mini cinnamon roll cakes, double chocolate zucchini muffins with chocolate butter, butterscotch M&M oatmeal cookies, 30 minute baked tortellini, snickerdoodle bars & slow cooker chicken fajitas, meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

1 hour cinnamon swirl bread
adapted from lori's culinary creations
1 hour, makes two small loaves

1 1/2 cups warm water
1 1/2 tablespoons (or 1 tablespoon + 1 1/2 teaspoons) instant yeast
1 tablespoon honey
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon ground cinnamon + 1/4 cup granulated sugar, combined
olive oil
1/4 teaspoon ground cinnamon + 1 tablespoon turbinado sugar, combined

1. in the bowl of a stand mixer or large bowl, mix the warm water, yeast, and honey. let rest 15 minutes for the yeast to bloom.
2. once bloomed, add the flour and salt and mix with a dough hook or spoon until combined. knead with the dough hook or by hand for about five minutes, or until smooth. using floured hands, transfer the dough to a floured silicone mat or parchment paper on a baking sheet. divide in half. using your hands, roughly form each dough half into rectangles about 12" by 8". sprinkle each with about half of the cinnamon & granulated sugar. from the short end, roll each dough into a loaf and place back on the sheet. score the top of the loaves and cover with a dishtowel to rise for 20 minutes.
3. preheat your oven to 450F. coat the top of each loaf with olive oil and sprinkle liberally with the cinnamon & turbinado sugar. bake for about 15 minutes until golden brown, or until the inside is 200-210F. move to a cooling rack & cool completely. serve with honey butter.

honey butter

1 stick unsalted butter, room temperature
about 1/4 teaspoon sea salt
1 tablespoon honey

1. mix everything together until smooth. store at room temp or in the refrigerator.

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