Apple Swirl Cinnamon Bread (Bread Machine Dough)

Mix and knead this sweet yeast bread in a bread machine, use your preferred method of shaping, then bake it in a conventional oven. Your fans will love it!

12 slices

sliced sweet apple cinnamon bread made in a bread machine laid out on a cutting board.

Prep Time 30

Cook Time 30

Additional Time 2 30

Total Time 3 30

Ingredients

⅔ cup (151 g) buttermilk or yogurt thinned with milk to buttermilk consistency
1 large (50 g) egg
¾ teaspoon salt
2 tablespoons (28 g) butter
2 tablespoons (27 g) brown sugar
1 cup (120 g) whole wheat flour
1-1/4 cup (150 g) bread flour
1-1/2 teaspoons (6 g) bread machine or instant yeast
½ cup (72 g) raisins

Apple Filling

1 medium (1 medium) golden delicious apple - peeled and finely diced
1 teaspoon cinnamon
⅛ teaspoon allspice - optional
¼ teaspoon cornstarch
1 tablespoon (14 g) sugar - optional depending on how sweet your apples are naturally
1 tablespoon (14 g) water

Streusel

2 tablespoons (15 g) all-purpose or bread flour
1 tablespoon (12 g) brown sugar
1 tablespoon (14 g) cold butter
¼ teaspoon cinnamon

Frosting (if desired)

½ cup (60 g) powdered sugar
2 teaspoons (28 g) coffee
1 tablespoon (15 g) cream cheese

Instructions

Dough

Add ingredients to the bread machine pan in the order listed: 2/3 cup buttermilk or yogurt thinned with milk to buttermilk consistency, 1 large egg, 3/4 teaspoon salt, 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup whole wheat flour, 1-1/4 cup bread flour, 1-1/2 teaspoons bread machine or instant yeast.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
Note: Getting the dough consistency right makes all the difference in how light and tender this bread turns out.
Add raisins: About 5 minutes before kneading ends (or at the “add-ins” signal), add 1/2 cup raisins If you miss it, knead them in by hand before shaping.
Prepare apple filling: Combine 1 medium golden delicious apple, peeled and chopped, 1 teaspoon cinnamon, 1/8 teaspoon allspice, 1/4 teaspoon cornstarch, 1 tablespoon sugar, 1 tablespoon waterinto a microwave-safe bowl and cover. Cook on HIGH for 2 minutes. Allow the cooked apples to cool while the dough is rising.
End of DOUGH cycle: The dough should be doubled. If not, let it rise longer until it is. Restart the DOUGH cycle and knead briefly (about 5 seconds) to deflate. Stop the machine, turn the dough onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes. If you miss the deflate step in the machine, simply deflate the dough by hand after removing it from the pan.

Shaping the Dough

Roll-out: Roll into a 9x13-inch rectangle. If dough resists rolling, cover and rest 15 minutes.
Add Filling: Spread apple filling evenly, leaving a 1-inch border.
Form Roll: Starting on a long side, roll up tightly and pinch the seam closed. If too soft to handle, chill in the freezer for 10 minutes.
Make Half-Pipes: Cut roll lengthwise along the seam into two long pieces.
Arrange in Pan: Spray a 9x5-inch loaf pan. With cut sides up, shape each half into an “S” and place side by side in the pan.
Second Rise: Cover and let rise until slightly less than doubled, about 45 minutes.

Streusel

Combine all ingredients: 2 tablespoons all-purpose or bread flour, 1 tablespoon brown sugar, 1 tablespoon cold butter, 1/4 teaspoon cinnamon, with a fork until crumbly.

Baking

Fifteen minutes before the bread is ready to bake, preheat the oven to 425 °F (220˚C).
Sprinkle streusel over the risen loaf (if using).
Reduce the oven temperature back to 350 °F (180˚C). Bake for 35 minutes or until the internal temperature reaches 190 °F (88˚C). About halfway through baking, cover the bread loosely with foil to prevent over-browning.
Cool in pan 15 minutes, then turn out onto a rack.

Frosting

Combine 1/2 cup powdered sugar, 2 teaspoons coffee, and 1 tablespoon cream cheese. Add more sugar if too thin, or add coffee if too thick. Drizzle over the cooled loaf.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information