Remember last week, when I made Monkey Bread? It was really delicious and my family thoroughly enjoyed it. But besides that, the great thing was that I had leftover dough. The monkey bread only used about 3/4 of the dough recipe. I certainly wasn’t going to let that extra dough go to waste, so I had to come up with another idea for it.
What I came up with was this cinnamon craisin swirl bread. It is also delicious and it’s especially good toasted and slathered with a little peanut butter. YUM! I thought it might be difficult to get the cinnamon swirl, but it really was quite easy. I just rolled the dough out, sprinkled it with cinnamon, brown sugar and craisins. Then I tightly rolled it up. It turned out perfectly swirled!
If you make the monkey bread, the leftover dough will make a medium size loaf. But you can make batch of the dough just for this bread and you’ll be able to make two large loaves. You can enjoy one loaf right away and freeze the other one for later.
The directions below are for 2 large loaves. If you’re make one loaf from left over dough, follow the directions the same way, but you’ll only need 1/2 cup of brown sugar mixed with 1 1/2 tsp of cinnamon and 1/2 cup of craisins.
Cinnamon Craisin Swirl Bread
- 1 recipe of this bread dough
- flour for rolling out
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 cup craisins
Prepare dough according to instructions.
After dough has finished it’s first rise, turn dough out onto a cutting board or counter that’s been lightly coated with flour. Punch dough down, fold over and flatten.
Divide dough into two pieces.
Sprinkle each piece with a little flour and coat a rolling pin with flour.
Roll each piece into a rectangle that’s about 9 inches long and about 15 inches long.
Sprinkle each piece of dough with the brown sugar mixture and the craisins (1/2 sprinkled on each).
Starting from the narrow side of the dough, tightly roll each piece of dough up into a roll.
Tuck the ends of each of the rolls under and place in loaf pans that half been coated with cooking spray.
Cover each loaf with a clean kitchen towel and let rise for one hour.
Bake loaves in an oven preheated to 350 degrees for 30-35 minutes, until golden brown.
Cool in pans for 10 minutes, then turn out onto a wire rack to finish cooling.
ENJOY!
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