- 1 cup Milk
- 6 Tablespoons unsalted butter
- 2 and ½ teaspoons active dry yeast
- 2 eggs
- ⅓ cup sugar
- 3 and ½ cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup sugar
- 2 Tablespoons cinnamon
- 1 egg
- 2 Tablespoons milk
For filling/pan prep:
- About 1 stick softened, unsalted butter
- In a small saucepan, heat together butter and milk, until the butter melts. Don’t allow the milk to boil. (This can also be done in the microwave.)
- Allow mixture to cool until cool to the touch.
- Sprinkle yeast over the top, and stir together. Allow to sit for 10 minutes; the yeast should bubble and foam.
- In another bowl, whisk together flour and salt. Set aside.
- In the bowl of a stand mixer, mix sugar and eggs with the paddle attachment until combined.
- Add milk/butter/yeast mixture and stir to combine.
- Then, add half the flour and beat on medium speed until combined.
- Add the other half and beat until combined.
- Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add ¼ cup flour and beat again for 5 minutes.
- Coat a large glass bowl with cooking spray (or canola oil). Place dough into the greased bowl.
- Cover bowl in plastic wrap and set it in a warm, draft-free place for at least 2 hours.
- Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons room-temperature butter.
- Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained.
- Pinch seam to seal.
- Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
- Preheat oven to 350 degrees.
- Mix a little egg with milk, and smear over the top.
- Bake for 40 minutes.
- Remove from the pan and allow bread to cool.