This recipe is not my own. I found this recipe searching Pinterest. It's perfect and simple and wouldn't change a thing. Except of course I added a cream cheese icing. My husband and I made this together with our 15 month old son over the weekend and we all devoured it within hours. We had a huge jar of apple butter from Terhune Orchards sitting in the fridge mocking me for weeks. So this week when we ran out of quarantine snacks and sweets I decided to use what we had and give this recipe from A Baking Moment a try, link below.
Apple Butter Cinnamon Swirl Bread
prep time: 40 MINS | cook time: 45 MINS | resting time: 1 HR 35 MINS | total time: 3 HRS
Apple butter cinnamon swirl bread: a soft, moist yeast loaf with ribbons of apple butter and cinnamon sugar in every bite!
1 1/2 cups water, warm
1/4 ounce active dry yeast (1 packet or 2 1/4 teaspoons)
3 tablespoons light brown sugar, lightly packed
3 tablespoons unsalted butter, softened
3 3/4-4 1/2 cups all-purpose flour divided
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
2 tablespoons ground cinnamon
1/2 cup apple butter
Place the warm water in a large bowl and sprinkle the yeast on top.
Set aside for 5 minutes to allow the yeast to proof.
Add the brown sugar and butter.
Blend in 2 cups of the flour and the salt until moistened.
Beat on medium speed for 3 minutes.
Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
Place dough in large greased bowl, cover loosely with plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
Lightly mist a 9×5-inch loaf pan with non-stick spray.
Stir the granulated sugar and cinnamon together in a small bowl.
Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
Spread with a thin layer of apple butter, and top with the cinnamon sugar.
Starting at the short side, roll into a tight log (like a cinnamon roll).
Using a sharp knife, cut the log in half lengthwise, leaving the two halves attached at one end.
Twist the two long pieces together and place in the prepared pan.
Cover loosely with plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
Preheat the oven to 350°F.
Uncover dough and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
Cool completely before slicing.
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