Cinnamon Swirl Orange Bread
Total TimePrep: 30 min. + rising Bake: 30 min. + cooling
Makes2 loaves (12 slices each)
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 3/4 cup orange juice
- 1/2 cup sugar
- 1/4 cup shortening
- 1 tablespoon grated orange zest
- 1-1/2 teaspoons salt
- 6-1/4 to 6-3/4 cups all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup sugar
- 2 to 3 teaspoons ground cinnamon
- 2 teaspoons water
- 1 cup confectioners' sugar
- 4 teaspoons orange juice
- 1 teaspoon grated orange zest
- In a small bowl, dissolve yeast in water. In a large bowl, combine the milk, orange juice, sugar, shortening, zest and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and divide in half. Cover and let rest for 10 minutes. Roll each portion into a 15x7-in. rectangle.
- For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll style, starting with a short end. Seal edges. Place each seam side down in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 1 hour.
- Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Combine glaze ingredients; spread over loaves.
Nutrition Facts1 slice: 202 calories, 3g fat (1g saturated fat), 10mg cholesterol, 156mg sodium, 40g carbohydrate (15g sugars, 1g fiber), 4g protein.
Sep 19, 2014
This bread was not difficult to make, but tastes like it took much more effort. It has a nice heft without being heavy. This bread was actually better the next day, which is a nice surprise. My husband has decided it needs to be a staple. I love that it makes 2 loaves, enough to have and one to freeze. The orange flavor is still subtle and neutral enough so that you can be creative with the fillings. Next, I may substitute raspberry jam or lemon curd for the cinnamon filling. I also like that it retains a lot of "breadness", i. e. isn't cloyingly sweet or rich like some cinnamon buns usually are.
Nov 2, 2013
Apr 7, 2013
No comment left
Dec 22, 2011
This is a wonderful breakfast bread. We like to butter it then fry it on a hot skillet. Top with maple syrup. Delicious!
Oct 29, 2011
Followed directions for bread exactly but made some adjustments to the filling. Added an additional tablespoon of orange zest and substituted brown sugar for the white. Replaced water with orange juice but used a bit more to make a semi crumbly paste before sprinkling on the dough. OMG...This bread will rock your orange world!!
Aug 28, 2011
Made using a mixture of Kamut and Unbleached Bread Flours (a 2/1 ratio, respectively), and of course adding vital wheat gluten to help out the whole grain flour. It was lovely, and rose perfectly w/great taste. I usually make cinnamon raisin swirl bread, but my son would always pick out the raisins (he doesn't care for them), this was the perfect solution, as he gobbled this bread w/o having to pick through it first. It never even made to to the french toast stage (which is what we've always done w/the leftover cinnamon raisin swirl bread), I will probably make it this way from now on .
Jul 30, 2011
No comment left
Mar 21, 2010
I look for ways to use oranges from our orange trees. This is one of the tastiest!I've made cinnamon bread for years, but this is the only one my family requests now.