Sweet Cinnamon Swirl Bread

My time in Peru is almost up. Well, I still have a month, but a month isn’t very long. The kids have a 2 week break starting next week, so it will be the last time Victoria, my co-teacher, has class with the students. I still have 2 weeks with them after the break, but because Victoria is leaving, we decided to bake them all cookies. And for our Professor? What better than a sweet loaf of bread! I had this recipe in my bookmarks tab for a while, and it seemed perfect.

Our first attempt failed because I had forgotten to check for yeast, meaning we couldn’t make it (which is a very important bread ingredient I suppose). Yesterday however we had all the ingredients gathered, and set upon baking the loaf. It turned out pretty well I think, but it’s hard to tell when you can’t cut a piece off to try.

cinnamon bread (3)First combine the warm milk and yeast, letting it set for 10 minutes until a faint froth appears. In a separate bowl, stir together the flour, salt, and cinnamon.

cinnamon bread (4)In another separate bowl, add the butter, sour cream, honey, and granulated sugar. We didn’t have a mixer so we just mushed it together with a fork. Then add the eggs one at a time, and the vanilla.

cinnamon bread (6)Beat in the yeast/milk mixture. Yay soupy batter!

cinnamon bread (7)Time to add the flour. First add half the flour and mix well, then add the rest of the flour.

cinnamon bread (8)It should form a nice dough. I had to add some extra flour to make it kneadable. Knead it for a bit until elastic. Then let it rise until doubled or roughly 2 hours.

cinnamon bread (10)Then, in another separate bowl because baking is all about dirtying as many dishes as possible, add the sugar, raisins, and spices for the filling.

cinnamon bread (14)After the dough has risen, roll it out into a rectangle. The short side of the rectangle should be the same width as your bread pan. Then take the melted butter and spread it over the dough.

cinnamon bread (17)  Sprinkle the sugar/spices/raisins over the bread, covering it completely. Deliciousness! This will be the cinnamon swirl.      

cinnamon bread (20)Roll the dough up into a nice log. Put the dough seam side down into the bread pan. I forgot to put it seam side down, and it won’t ruin anything, but probably would look nicer with the seam down. Let rise again for 2 hours/until doubled. Mix together an egg and some milk for the egg wash and coat the top of the bread. I didn’t use all of mine, it makes a bit much. Then bake it at 350 F for 30-35 minutes.

cinnamon bread (23)The bread is done when it sounds hollow when tapped and looks deep bronze. Cool for 10 minutes in the pan and turn it out onto a rack to cool completely. Then eat it! Will taste best fresh or toasted with a bit of butter. Mmmmmm good! 🙂 It makes a great gift for a teacher, or other friend, who doesn’t like cinnamon bread?

Cinnamon Swirl Bread.

Original recipe- http://ruhlman.com/2012/12/cinnamon-bread-recipe/



3/4 cup warm milk
1 packet (2 1/2 teaspoons) active dry yeast
3 1/2 cups flour
1 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, at room temperature
1/4 cup sour cream, at room temperature (we didn’t have sour cream, used vanilla yogurt. Worked fine)
3 tablespoons honey
1/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract


3 tablespoons brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup raisins

Egg Wash

1 egg, beaten
1 tablespoon milk

In a small bowl, combine 3/4 cup warm milk and 2 1/2 teaspoons of yeast. Let rest for 10 minutes until a faint froth appears on the surface of the milk.

In a medium bowl, combine the 3 1/2 cups of flour, 1 teaspoon salt, and 1/2 teaspoons cinnamon. Set aside.

Add 5 tablespoons of butter, 1/4 cup sour cream (or yogurt), 3 tablespoons honey, and 1/4 cup  sugar together. Mix until creamy, then beat in the 2 eggs one at a time until incorporated. Add 1/2 teaspoon vanilla. Add yeast/milk mixture.

Add half of the flour mixture, beat until combined, then add the rest. Knead the dough until elastic, adding more flour if the dough is too sticky (I needed to add at least 1/4 cup to make it workable.)

Lightly grease a large bowl and place the dough in the bowl, covering with a piece of plastic wrap. Let set somewhere warm and allow to rise until the dough doubles in size, roughly 2 hours.

In a small bowl, combine the dry ingredients for the filling (3 tablespoons brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon salt, 1/2 cup raisins).

Flour a surface and roll out the risen dough into a rectangle roughly 9 inches by 20 inches (the 9 inch side should match the length of your loaf pan). Take the 3 T of melted butter and spread it over the dough. Then sprinkle the cinnamon sugar mixture and raisins on top. Roll the dough up into a log and place the log, seam side down, into a well greased bread pan. Cover again with a towel and let rise for 2 more hours/ until doubled inside.

Preheat the oven to 350 F.

In a small bowl, mix the egg and 1 tablespoon milk for the egg wash. Coat the top of the loaf with the wash before placing in the oven. Bake for 30-35 minutes; the bread is done when the top is a deep bronze colour and it sounds hollow when rapped gently.

Cool for 10 minutes in the pan, then turn the loaf out to cool completely. Once cool, you can wrap in plastic and store at room temperature for about a week. Or eat it all right away, it probably tastes better warm.


Super Easy Zucchini Chocolate Chip Muffins

Hello All! It’s been a while since I published anything, seeing as I’m in Peru. I have been baking a bit though, with some… interesting substitutions. You see, in the small town of Urubamba, sometimes you can’t quite find everything you’re looking for. Which led to me using a brick of hot cocoa chocolate in place of baking chocolate, which I was using as a substitute for cocoa powder in a red velvet cake. It ended up being not bad, I put in less sugar and butter because there was some in the hot cocoa chocolate, and everything worked out ok. But that’s the kind of thing that ends up happening when I bake here.

To the recipe of the day. Zucchini Chocolate Chip muffins. My friend had sent me the recipe, and the ingredients are pretty simple, so I thought I’d give it a go. Turned out pretty well, if I do say so myself, although the gas oven doesn’t quite cook evenly. Still, none of them were burned badly! The original recipe can be found here.

Like I said, pretty simple. Add all the dry ingredients and wet ingredients in separate bowls. Mix them together, fold in the chocolate chips and zucchini, bake, and voila! Muffins. Make sure you grease the pan well if you don’t use cupcake liners.

zucchini muffins (2)

Grated zucchini! The secret to a delicious muffin 🙂

zucchini muffins (7)

This is the chocolate that I chopped up as chips, a local brand owned by nestle. There were peanuts in, which I mostly picked out but I’m afraid some remained. It was about half as expensive as the Hershey bar, though, so definitely worth it.

zucchini muffins (5)

For the lemon juice I used some juice from these tiny limones they have here. I’m not sure if they’re really limes or lemons, or a combination, but they do the trick. Tiny but powerful!

zucchini muffins (10)

Finished batter in the pan! Mmmm so tasty! I can never resist trying the pre-cooked batter.


zucchini muffins (14)

The finished product! Mmm Mmm good 🙂


  • 1 1/2 cups flour
  • 3/4 cup white sugar (or mix some brown in. Doesn’t really matter)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup miniature semi-sweet chocolate chips (or just chop up some chocolate you happen to have on hand. A candy bar. Whatever.)
  • 1/2 cup chopped walnuts (I don’t really like nuts and they’re expensive. totally optional)


  1. Pre-heat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.Voila! And they’re done. Yay muffins!

Optional: You can also make a yummy streusel topping to make them even tastier. Just combine 1/4 cup flour, 1/8 cup sugar, 1 tablespoon butter, and 1/2 t cinnamon. Cut in the butter with a fork until the butter is in tiny pieces, then after you put the batter in the cupcake pans sprinkle a bit of streusel on top. Yum!