In a small bowl, mix the brown sugar, cinnamon, and chopped nuts. Set aside.
Shape the Dough:
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle about 16×12 inches.
Spread a thin layer of softened butter over the dough, then evenly sprinkle the cinnamon-nut mixture over the buttered surface.
Roll and Slice:
Starting from one long side, carefully roll the dough into a log shape. Pinch the seam to seal it.
Slice the log into 8-10 equal portions, arranging them in a greased 9×5-inch loaf pan.
Second Rise:
Cover the pan with a towel and let the dough rise for another 30-45 minutes, allowing it to expand and fill the pan.
Bake the Bread:
Preheat the oven to 350°F (175°C). Once the dough has risen, bake it for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
If the bread is browning too quickly, cover it loosely with foil for the last 10 minutes of baking.
Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice the warm bread and enjoy the sweet, nutty cinnamon swirl inside!
Optional Glaze: For an added touch of sweetness, mix powdered sugar with a little milk and drizzle over the cooled bread. This is a perfect addition for those who love a sweet finish to their cinnamon swirl bread.
This recipe blends the richness of cinnamon, the warmth of fresh-baked bread, and the crunch of nuts, making it a delightful treat for any occasion!
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