Apple Cinnamon Swirl Bread
A tender yeast loaf with a distinct cinnamon-sugar spiral and finely diced Granny Smith apples. Briefly cooking the apples concentrates their flavor and keeps the soft crumb from becoming soggy.
Shopping options
Granulated sugar
0.5 Cup
Domino Pure Cane Ultrafine Granulated Baker's Sugar™, 3.5 lb Tub
6%
All-purpose flour
3.13 Cup
Gold Medal™ All Purpose Flour
17%
Granny Smith apples
1 Pound
Kroger® Granny Smith Apples – 3 Pound Bag
33%
Unsalted butter, softened
4 Tablespoon
Kroger® Unsalted Butter Sticks
13%
Ground cinnamon
2 Teaspoon
Private Selection® Ground Cinnamon Shaker
11%
Large egg
1 Each
Kroger® Grade A Large White Eggs
8%
Active dry yeast
2.25 Teaspoon
Fleischmann's® Original Active Dry Yeast Packs
33%
Fine salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Whole milk
0.75 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
38%
Cost Summary
· only what you use
per serving · 12 servings
Cook this recipe
- All-purpose flour-3.13 cups
- Whole milk-0.75 cups
- Granulated sugar-0.5 cups
- Unsalted butter-4 tablespoons
- Active dry yeast-2.25 teaspoons
- Large egg-1 each
- Ground cinnamon-2 teaspoons
- Granny Smith apples-1 pound
- Fine salt-1 teaspoon
Wash your hands and clean the work surface. Rinse the apples under running water, scrub their skins with a clean produce brush, and dry them. Remove any bruised areas, then peel, core, and cut the apples into 1/4-inch dice. Grease the loaf pan with 1 teaspoon of the butter.
Keep fingers clear of the knife while coring and dicing the apples.
Warm the milk in the saucepan to 105–110°F; it should feel warm, not hot. Pour it into the large mixing bowl and stir in 1 tablespoon of the sugar and the yeast. Let stand for 5–10 minutes, until foamy. If no foam develops, start again with fresh yeast before proceeding.
Whisk the egg and the remaining 3 tablespoons of dough sugar into the yeast mixture. Stir in 3 cups (360 g) of the flour, the salt, and 3 tablespoons of softened butter until a shaggy dough forms.
Do not taste raw dough; uncooked flour and raw egg can carry harmful bacteria.
Turn the dough onto a lightly floured work surface. Knead for 8–10 minutes, adding only as much of the reserved 2 tablespoons of flour as needed to prevent sticking. Save some for rolling. The dough should become smooth, elastic, and slightly tacky rather than dry. A small piece should stretch into a thin sheet before tearing.
Wash hands and clean the work surface after handling raw dough.
Return the dough to the bowl and cover with a clean towel. Let rise in a warm, draft-free place for 60–90 minutes, until approximately doubled. A gentle fingertip indentation should remain rather than springing back immediately.
While the dough rises, melt 2 teaspoons of butter in the skillet over medium heat. Add the diced apples and 2 tablespoons of sugar. Cook for 10–15 minutes, stirring frequently, until the apples are tender but still hold their shape and no liquid pools in the pan. During the final minutes, stir continuously to evaporate moisture without scorching. Spread the apples on the shallow plate and cool completely, about 20–30 minutes.
Keep hands clear of the hot skillet; cooked apples can also cause burns.
In the small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Gently press the risen dough to release large air bubbles. On the lightly floured work surface, roll it into a 9-by-14-inch rectangle, with a 9-inch edge nearest you. If it resists rolling, cover and rest for 5 minutes before continuing.
Sprinkle the cinnamon sugar evenly over the dough, leaving a 1/2-inch border along the sides and a 1-inch bare strip at the far 9-inch edge. Distribute all the cooled apples in a thin, even layer over the cinnamon sugar, breaking up any clusters. Press gently to help the filling adhere; do not pile it thickly in the center.
Starting at the 9-inch edge nearest you, roll the dough into a snug log without stretching it. Pinch the final seam and ends closed, then place seam-side down in the prepared pan. Cover and let rise for 45–60 minutes, until puffy and the center stands about 1 inch above the rim. A light fingertip press should spring back slowly and leave a slight indentation.
About 20 minutes before the second rise is finished, heat the oven to 350°F with a rack in the lower-middle position.
Bake for 45–55 minutes, until the loaf is deeply golden and the center registers 195–200°F. Insert the thermometer into the center of the loaf, aiming for bread rather than an apple pocket; check a second spot if needed. Loosely tent with foil after about 25 minutes if the top is browning quickly. The loaf should feel set, not soft or jiggly beneath the crust.
Use oven mitts when handling the hot pan. Clean the thermometer before and after checking the loaf.
Let the loaf rest in its pan for 10 minutes, then carefully turn it out onto the wire rack. Cool for at least 80 minutes more, until the center is no longer warm, before slicing into 12 portions. Cutting while hot can compress the crumb and pull apart the spiral.
Use oven mitts when turning out the loaf; the fruit filling retains heat.
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