Berry berry cinnamon swirl bread. Berries stuffed inside delicious cinnamon swirl bread and baked to perfection. Much easier to make than it looks!
Ever since I went strawberry picking, I’ve been a little obsessed with finding ways to use them up.
It was an exciting day when I came across Joy the Baker’s triple berry cinnamon swirl bread, which has a whole bunch of fresh berries, AND has a fun little contest to boot! You can even make your own version of this berry cinnamon swirl bread and tag it on instagram for your own chance to play. (Note: contest has since expired.)
Joy also has great step by step photos for how to make this lovely dish – my hands were entirely too sticky to try to do the same, please forgive me.
I know, I know, it looks pretty amazing right? That must mean it’s pretty complicated, right? Nope!
It’s actually much easier than I thought it was going to be, and also much more forgiving than I expected. I’ll explain what I mean in a minute.
You make the dough and then roll it out into a rectangle shape, adding a cinnamon mixture and fresh fruits inside.
Then, you need to roll it up into a log, cut it in half, and twist it together.
My problems started when I began to roll up the dough into a log – my dough stuck to the counter and got several mini (large) holes in the dough in the process.
Twisting it together made it even a little bit worse, so fruit and cinnamon was spilling out everywhere. Every. Where.
Though I think all things considered, it actually makes it a little prettier for the fruit to be
spilling out more on display, no?
So maybe try to make a few holes yourself. I dare you. I double berry dare you.
I only used two types of berries – blueberries and strawberries – but you can use 2 cups of whatever combination you want. (The original recipe also included blackberries.)
You’ll brush with the egg white leftover from the dough in order to get that nice golden brown glow.
Top with powdered sugar if desired.
Let me know how yours turns out!
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 3/4 cup milk I used 1%, heated to warm temperature
- 1 egg yolk (save egg white for the egg wash)
- 2 tablespoons unsalted butter , melted
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (1/2 stick), room temperature
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 2 cups fresh mixed berries (I used strawberries and blueberries)
- 1 egg white , for egg wash
- powdered sugar (optional)
- In a medium bowl, whisk together yeast, sugar, and warm milk. Add egg yolk and melted butter, stirring until combined.
- Let mixture sit for 5 minutes until it starts to bubble.
- Mix in flour and salt until dough is no longer sticking to the sides of the bowl.
- Knead dough on a lightly floured surface for 10 minutes, or until dough is smooth and not too sticky.
- Place dough back in bowl and let rise in warm place for 1 hour, or until doubled.
- In a small bowl, make the filling by mixing together the butter, sugar, and cinnamon.
- After dough has risen, punch down and roll out into a rectangle about 18x12 inches. While leaving at least 1 inch border clean around the edges, spread cinnamon mixture evenly across dough.
- Add berries over the cinnamon filling.
- Carefully roll the dough into a log, rolling from the longest edge of the dough.
- Starting an inch down from one end, cut the log in half length-wise.
- Turn the two pieces berry side up, and bring one side over the other, twisting the two pieces of dough together until you reach the end. Press both ends together to make a circle.
- Quickly move braided dough to a cast iron skillet.
- Brush the dough with the egg white.
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes or until golden brown.
- Serve warm and topped with powdered sugar.
Adapted from Joy the Baker. Link includes handy step by step pictures for creating and shaping the bread.
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