Brown Butter & Maple Cinnamon Swirl Wheat Bread

I’m sure you’ve all heard of engagement chicken. If you haven’t… it’s really a thing. It’s a silly thing, but still a thing nonetheless.

This my friends, is engagement bread.


If you think about it, it makes more sense that a yeast dough be used to wrangle that engagement ring you’ve been drooling after. Much like a relationship, yeast breads are a product of love and hard work. You are tasked with bringing the yeast to life; keep it alive with a little sugar. Add the flour and give it some tlc and a put in a little hard work to develop the gluten. With all that flour, things might get messy, but you’ll clean it up and get things back on track. Then the dough is set aside to grow and develop even further until its ready to become something beautiful. The final product is something so worthwhile, you just can’t help but repeat the process again and again.

So yea, engagement bread. Don’t think sweet like a cinnamon roll, but definitely a great piece of toast for breakfast or delicious warm snack out the oven. Enticingly cinnamony, deliciously brownbuttery. (I use great descriptive words.) The recipe calls for 6 tbsp of brown butter. I would go right ahead and brown the whole stick. Use the remaining butter to spread on the toast. Just do it. And give it to someone you love.


You might be skeptical, but true story I made this bread on Saturday. By Sunday I had a ring on my finger and a fiancé locked down.

Yes, I did get engaged this weekend. (!!!!!!!!!!) And yes, I did just compare my relationship to a loaf of bread. No wonder I’m such a catch.


Brown Butter & Maple Cinnamon Swirl Wheat Bread

Yield: 1 loaf


1/2 cup warm milk
1/2 cup warm water
1 package or 2 1/4 tsp yeast
2 tbsp sugar
1 1/4 tsp salt
6 tbsp softened browned butter, divided
1 c whole wheat flour
2 c all purpose flour
2 tsp cinnamon, divided
1/4 c plus 2 tbsp maple syrup, divided


Whisk together warm milk, water, yeast and 2 tbsp sugar and allow the yeast to awaken for 10 minutes or until foamy.

Meanwhile, combine the flours, 3 tbsp browned butter, salt and 1 tsp cinnamon in either a large bowl or the bowl of your stand mixer. Add the maple syrup. Slowly, while stirring, add the yeast. Stir until the dough forms a ball. If you are kneading by hand, turn the dough onto a floured surface and knead for 10-15 minutes, or until smooth and springy. If using a stand mixer, knead with the dough hook 6-8 minutes.

Place the dough in a well oiled bowl and set in a warm place to rise for 1 1/2 hours.

Turn the dough onto a well floured surface and roll out to a 8×15 rectangle. Using remaining 3 tbsp butter to spread on the dough. Brush on the remaining 2 tbsp maple syrup and sprinkle with remaining 1 tsp of cinnamon. Tightly roll up the dough and place in a greased loaf pan, crease down. Allow the dough to rise for another 40 minutes.

Preheat the oven to 350°. Bake for 40 minutes, or until it sounds hollow when you tap on the bottom of the loaf. Eat some warm. The rest will keep fresh for 2 days or so, but will still make great toast even after that.

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