Apple Butter Cinnamon Swirl Bread
Apple butter cinnamon swirl bread: a soft, moist yeast loaf with ribbons of apple butter and cinnamon sugar in every bite!
It’s a cool October morning, and I can’t think of a better way to start the day than with a cup of tea and a warm slice of apple butter cinnamon swirl bread!
I made this loaf over the weekend and I’m so glad to be able to nibble on it all week long. It makes a lovely breakfast or afternoon snack. And it’s a great way to use up some of the apple butter we picked up on our most recent trip to the orchard. I bet you have a jar in your fridge too; am I right?
I am a huge fan of Baked by Rachel, and all the gorgeous swirl breads she makes. Especially this one! So when I got the idea to make an apple butter cinnamon swirl bread, I knew I wanted to follow her lead and try this gorgeous technique.
It’s surprisingly simple! I know it looks fancy and complicated but really it’s not at all. If you can make cinnamon rolls, then this will be a snap for you.
Just roll out the dough into a flat rectangle, and spread the apple butter all over it. Then, sprinkle it with cinnamon sugar, and roll it up in a log, just like you would do with cinnamon rolls. Now, instead of cutting it crosswise into rolls, slice it lengthwise, all the way down, leaving it just barely attached at the one end. After that you just twist the two long pieces together. It feels a little awkward- the log wants to come undone, but it’s ok! You really can’t mess it up. It’s meant to be free-form so the more it waves and twists the better.
Look at all those ribbons of apple butter and cinnamon! There’s plenty of sticky filling in every bite. And the bread itself is super moist and soft. My family loved this apple butter cinnamon swirl bread and I think yours will too! It’s perfect for fall, or even for Thanksgiving or Christmas morning!
This post contains affiliate sales links.
Apple Butter Cinnamon Swirl Bread
- 1 1/2 cups (375 g) water,, warm
- 1/4 ounce (7.09 g) active dry yeast, (1 packet)
- 3 tablespoons light brown sugar, , lightly packed
- 3 tablespoons (44.36 g) unsalted butter,, softened
- 3 3/4-4 1/2 cups (531.25 g) all-purpose flour, divided
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 3 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup (141 g) 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.