I came across this recipe for whole wheat cinnamon swirl bread from eat, live, run. BUT instead of making one big loaf, I made three miniature ones! I followed Jenna’s recipe except at the very end I omitted the egg coating on the top because I don’t like crispy crusts.
Jenna’s recipe from eat, live, run:
1/2 cup warm milk
1/2 cup warm water
1 (1/4th oz) package yeast
1/2 cup sugar + 1 tbsp
6 Tbsp softened butter (or earth balance buttery spread), divided
1 cup whole wheat flour
2 cups all purpose flour
1.5 Tbsp cinnamon, divided
1 1/4 tsp salt
1 egg + 2 Tbsp warm water (optional)
I recommend following Jenna’s instructions here. Her blog post is detailed with many wonderful photographs.
This is what my dough looked like after I kneaded it for 10 minutes. Now I know what I’m gonna add to my wish list: a Kitchen Aid standing mixer!
Put your dough in a greased bowl, cover, and let rise for 1.5 hours.
This is what it looked like after an hour and a half.
Grease bread pans.
Take out some of the dough and roll out into a thin rectangle. Trim with a knife if necessary. Cover with cinnamon mixture.
Roll tightly and place in pans. Repeat two more times to fill 3 miniature pans.
Roll out leftover dough and make into a larger loaf. It doesn’t really matter much what this looks like. The mini loaves are the stars of the show.
Cover loaves and let rise for an hour.
After an hour cook for 40 minutes at 350F. Your house will smell wonderful!
Let cool then slice and enjoy. Yummy!!!