Cinnamon Swirl French Toast

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Have you heard others rave about Kneader’s french toast with caramel syrup? Trust me, my Cinnamon Swirl French Toast with Caramel Syrup is ten times better!

Check out this Cinnamon Swirl French Toast with Caramel Syrup!!!  It is to die for!  A few years ago the place I live got a Kneader’s restaurant.  People raved and raved about their french toast made from cinnamon bread served with a caramel syrup.  After trying it I have to say it was only “ok”, but the idea had potential.   After a bit of trial and error I’ve come up with my version and it is unbelievably delicious!  Seriously, I can’t brag about this one enough!  You have got to try it!!!

Mix the dough according to the recipe directions.  After mixing in 5 cups of the flour, add the last cup of flour a 1/4 cup at a time.  You may not need the entire last cup of flour.  Once the dough forms a soft dough and is only slightly sticky to the touch.  As you can see in the picture above, my dough is pulling away from the sides of the mixer bowl but still sticking to the bottom a little.  Cover the dough and let it rise until doubled.  This will take 40-60 minutes.

Dump the dough out on a lightly floured surface and divide in half.  Roll out the first half into a long narrow rectangle.  Mine was about 4 inches wide and the dough was roughly 1/2 inch thick.  Spread with 2 Tbs. of room temperature butter and sprinkle with 1/2 cup of cinnamon sugar.  Roll up into a tight, fat log.  It shouldn’t be much longer than your loaf pan.   Pinch all the seams and both ends shut well. 

Place the cinnamon loaf in a regular bread loaf pan that has been sprayed with non-stick cooking spray.  Cover with a dish towel, set aside and repeat the process on the other half of the dough.  Preheat your oven to 350 degrees.  I lower one rack in my oven so the bread will cook right in the center of the oven.  Once the loaves have doubled, bake them in the preheated oven for 45-50 minutes.  You will need to tent the breads with foil after about the first 20 minutes to keep it from over browning.

Once the bread comes out of the oven immediately run a stick of butter over the tops and leave them to cool in the bread pans for at least a half hour.   I like to put glaze on my cinnamon swirl loaves.  However, it does make my griddle a little messy because some of the glaze will heat up and drip onto the hot griddle.  If you don’t want to deal with that then you don’t have to glaze your loaves.  Totally up to you.   Once the bread has cooled for at least a half hour, take them out of the pans and place them on a wire rack with wax paper underneath to cool completely.  Drizzle half the glaze over the still warm bread.  Drizzle the other half of the glaze over when the bread is completely cool.

Prepare the caramel syrup as instructed in the recipe and keep warm while making the french toast.

To make the cinnamon swirl french toast slice the loaves of cinnamon bread into thick slices.  In a shallow dish (I use a pie plate)  whisk together the eggs, milk and vanilla.  Preheat your griddle.  I heat mine to between 250 and 300 degrees.  Yours may differ though. Dip both sides of the bread slices in the egg mixture and cook them on the  preheated griddle until golden brown on each side.  Serve with the caramel syrup!

Have you tried this recipe?  If so, leave me a rating and comment below!

Other recipes I know you’ll love!

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Cinnamon Bread French Toast Recipe

(1 votes, average: 5.00 out of 5)

Loading... 5 from 1 reviews

• Author: Mindee's Cooking Obsession
• Prep Time: 2 Hours (includes rising time)
• Cook Time: 45 minutes
• Total Time: 2 hours 45 minutes
• Yield: 2 Loaves & 3 Cups Syrup 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

Have you heard others rave about Kneader’s french toast with caramel syrup? Trust me, my Cinnamon Swirl French Toast with Caramel Syrup is ten times better!

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Scale 1x2x3x

Ingredients

Cinnamon Swirl Bread

• 2 1/4 Cups Warm Water
• 1 1/2 Tbs. Active Dry Yeast
• 1/4 Cup Sugar
• 6 Tbs. room temp. Butter
• 2 tsp Salt
• 5–6 Cups Flour
• 4 Tbs. room temp. Butter
• 1 Cup Sugar
• 1 Tbs. Ground Cinnamon
• 2 Cups Powdered Sugar
• 1 tsp Vanilla
• 2–3 Tbs. Milk

Caramel Syrup

• 3/4 Cup Butter
• 1 1/2 Cups Brown Sugar
• 2 Tbs. Water
• 1 Cup Evaporated Milk
• 2 tsp Vanilla
• Makes about 3 cups of Syrup

For the French Toast

• Eggs
• Milk
• Vanilla
• See the instructions for amounts.

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Instructions

1. In the bowl of a stand mixer, dissolve the yeast and 1/4 cupsugar in the warm water. Let stand 5 minutes to get foamy.
2. Mix in the 6 Tbs.butter, salt, and 5 cups of the flour with a dough hook.
3. Once well combined, add the last cup of flour 1/4 cup at a time until the dough forms a ball, pulls away from the sides of the bowl and is only slightly sticky to the touch. YOU MAY NOT NEED THE ENTIRE LAST CUP OF FLOUR.
4. Knead for 3 minutes at medium speed.
5. Cover the bowl with a dish cloth and allow dough to rise until doubled. This will take up to 45 minutes.
6. In a small bowl, whisk the cup of sugar and tablespoon of ground cinnamon together.
7. Dump the dough out on a lightly floured surface and divide in half.
8. Roll the first half out into a long rectangle about 4 inches wide and 1/2 inch thick.
9. Spread 2 Tbs. of butter over the rolled out dough.   Sprinkle with 1/2 of the cinnamon sugar.
10. Roll up into a tight, fat log.  Pinch all the seams and the ends shut well.  Place seam side down in a loaf pan that has been sprayed lightly with non-stick cooking spray.  Cover with a dish towel, set aside and repeat with the other half of dough.
11. Allow the loaves to rise until doubled, about another 45 minutes.
12. Preheat your oven to 350 degrees.
13. Bake the cinnamon swirl loaves for 45-50 minutes.  After about 20 minutes of baking tent the loaves with tin foil to avoid over browning.
14. Once the bread is done run a stick of butter over the tops and let cool in the pans for at least a half hour.
15. Place a wire rack over a sheet of wax paper. Turn the loaves out on the wire racks to finish cooling.
16. Whisk the powdered sugar, vanilla and milk together until turns to a glaze.  Drizzle 1/2 the glaze over the still warm bread loaves.  Drizzle the other half of the glaze over once the loaves are completely cool.
17. For the caramel syrup, bring the butter, brown sugar, water and salt to a boil over medium heat.
18. Boil for 5 minutes.  Remove from the heat and add the evaporated milk and vanilla.   Keep warm or reheat to use for syrup.
19. For the french toast, preheat your griddle, and slice the cinnamon bread into thick slices.
20. In a pie plate whisk together roughly 3 eggs, 1/2 cup milk and 1 tsp vanilla.  Replenish as you go.
21. Drip both sides of the bread in the egg mixture and cook on the griddle until golden brown on each side.
22. Serve with warm caramel syrup.

Keywords: french toast, cinnamon swirl bread

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