I absolutely love these quick sweet breads! They are easy to make, perfect to share, and so delicious warm out of the oven!
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I had an epiphany recently. Delicious, amazing inspiration.
What if I used my one-hour French bread recipe, but instead of rolling it up plain or with savory herbs, I rolled it up with cinnamon sugar or chocolate…or since the recipe makes two loaves…both?!
My world may never be the same.
Quick Sweet Breads: Cinnamon Sugar Swirl & Dark Chocolate Chunk
My one-hour French bread is super popular because it is sooooo handy to be able to make fresh bread in just an hour for dinner, an addition to soup, whatever. I hear regularly from people who have never made bread before who now successfully and regularly make this French bread.
These sweet breads are just as easy to make, with just a couple of simple additions. I added a little honey to the dough so that the bread itself would have a hint of sweetness.
Then, when you roll out the dough to shape the loaves, you spread on some butter and add the cinnamon sugar or chocolate. Then, proceed with the recipe as usual.
I have tried these loaves with cinnamon and sugar, and dark chocolate, but I can think of so many different possible variations! I can’t wait to experiment with more fillings.
A final change from the original recipe is the addition of an egg wash and sugar sprinkle on top of the loaves before baking. The bread gets beautifully browned, and the sugar is of course a delicious sweet crunch.
As with the one-hour French bread and my other quick yeasted breads, using bread flour is important to achieving a fast rise and a soft, airy crumb. You can find bread flour at most stores, or order online. I linked all the special ingredients I used below, as well as silicone baking mats (a favorite in my kitchen).
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I absolutely love these quick sweet breads! They are easy to make, perfect to share, and so delicious warm out of the oven!
Ingredients
DOUGH
- 4– 4 1/2 C bread flour
- 1 tsp sea salt
- 1 1/2 Tbsp yeast
- 2 C hot water
- 1/4 cup honey
FILLING
Cinnamon Sugar:
- 3 tbsp unsalted butter, room temperature
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Dark Chocolate:
- 3 tbsp butter
- 1/4–1/2 cup dark chocolate chunks
TOPPING
- 1 egg, beaten
- 2 tbsp turbinado sugar
Instructions
1.Turn the oven on to warm up and set a timer for three minutes. Turn the oven off when the timer goes off. Line a baking sheet with parchment paper or a silicone mat.
2. Measure the yeast out into the bottom of a liquid measuring cup, pour the hot water in on yeast. Combine 3 cups of the flour and salt in a medium-sized mixing bowl, stir to mix.
3. Stir the honey into the yeast water, and then pour the liquid mixture into the flour mixture. Stir with a wooden spoon until the ingredients are combined. The dough should look shaggy at this point. Add another cup of flour and stir/mix until the dough begins to be less sticky and more smooth. Transfer the dough onto a floured surface and knead (push and fold the dough) until the dough is smooth and no longer sticks to your fingers when pressed. Add additional flour as needed.
3. Divide the dough in half. Roll one half into a rectangle, about 8″ x 10″. For the cinnamon sugar loaf, gently spread the butter across the dough. Sprinkle the sugar and spices evenly across the dough. Tightly roll up the rectangle into a long log. Pinch the seam closed, place the log on the prepared baking sheet seam-side down.
For the dark chocolate loaf: Cut the butter into thin slices and distribute the butter and chocolate evenly across the dough. Tightly roll up the rectangle into a long log. Pinch the seam closed, place the log on the prepared baking sheet seam-side down.
4. Cover the loaves loosely with a tea towel and place the baking sheet in the warm oven. Set a timer for 10 minutes. After ten minutes, remove the loaves from the oven, being careful not to shake them or set the pan down too hard (and make the dough fall). Place the loaves on top of the oven to continue rising while you heat the oven to 425°.
5. Remove the tea towel as soon as the oven is preheated**. Brush the loaves with the egg, then sprinkle a tablespoon of sugar on top of each loaf. Gently place the loaves in the oven and bake at 425° for 20-25 minutes, until the loaves are browned and crusty and a thermometer inserted in the bread reads 180°.
6. The bread will slice best if allowed to cool for 10-15 minutes. But I understand if you can’t wait that long.
Notes
**Not letting these loaves rise too long is important. If they are left to rise too long, they will fall during the baking time.
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Hey, just finding your site. Bread looks good. So the point of this bread is basically just one rise? It has a lot of yeast too.
I mean it seems to work and it makes me wonder about why most breads have two risings!
thanks and look forward to trying.
A couple questions:
Could I just use regular flour and adjust the rise time? And in the ingredient list it just 1/4 of honey. Does that mean teaspoon?
Thanks! I’m excited to make this for my family!
I fixed the honey. It’s 1/4 cup. Also, yes, if you use regular flour, just give it extra rise time. 🙂
Thanks!! I’ll let you know how they turn out!
They turned out great! My children devoured them. Thanks for the recipe, it’s becoming one of my favorite Sunday breakfast treats 🙂