Cinnamon Swirl Bread

For dough:
  • 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
For eggwash:
  • 1 egg
  • 2 Tablespoons milk
For filling/pan prep:
  • About 1 stick softened, unsalted butter
  1. 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.)
  2. Allow mixture to cool until cool to the touch.
  3. Sprinkle yeast over the top, and stir together. Allow to sit for 10 minutes; the yeast should bubble and foam.
  4. In another bowl, whisk together flour and salt. Set aside.
  5. In the bowl of a stand mixer, mix sugar and eggs with the paddle attachment until combined.
  6. Add milk/butter/yeast mixture and stir to combine.
  7. Then, add half the flour and beat on medium speed until combined.
  8. Add the other half and beat until combined.
  9. 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.
  10. Coat a large glass bowl with cooking spray (or canola oil). Place dough into the greased bowl.
  11. Cover bowl in plastic wrap and set it in a warm, draft-free place for at least 2 hours.
  12. 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.
  13. 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.
  14. Pinch seam to seal.
  15. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
  16. Preheat oven to 350 degrees.
  17. Mix a little egg with milk, and smear over the top.
  18. Bake for 40 minutes.
  19. Remove from the pan and allow bread to cool.

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