Description
A delicious cinnamon swirl bread that is soft and sweet, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup warm milk
- 5 Tbsp salted butter (melted)
- 3 Tbsp sugar
- 2 large eggs
- 2 ¼ tsp instant yeast
- 3 ½ – 4 ½ cups bread flour
- ¾ tsp salt
- 3 Tbsp salted butter (melted)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 Tbsp cinnamon
- 1 Tbsp flour (bread flour or all purpose)
- 1 large egg
- 1 Tbsp water
Instructions
- In the bowl of a stand mixer combine the warm milk, butter, sugar, eggs, and yeast. Mix lightly with a fork.
- Add 3 ½ cups flour and the salt and attach the bread hook. Knead the dough for about 5 minutes.
- If the dough is super sticky add more flour, about ¼ cup at a time until the dough pulls away from the sides and is smooth. The dough should be very slightly sticky but stick to itself more than to your fingers or the bowl.
- Cover the bowl with plastic wrap and place in a warm place until doubled in size, about 1-2 hours, depending on the temperature.
- When the dough is almost risen, make the cinnamon swirl filling.
- In a small mixing bowl, using a fork, mix the butter, sugar, brown sugar, cinnamon, and flour.
- Punch the dough down lightly and roll into a roughly 9×15 inch rectangle. The dough should not stick to the counter but if it does, lightly sprinkle it with flour.
- Spread or sprinkle the filling over the dough, leaving about 1 inch without filling along the edges of the long sides and the side you end with.
- Roll up like you would a cinnamon roll into a tight log from short end to short end. Pinch the ends together to seal.
- Spray a 9×5 inch metal baking pan with cooking spray and place the log inside.
- Preheat the oven to 350°F.
- Loosely cover with lightly greased plastic wrap and let sit until it’s risen to about 1-inch above the rim.
- Whisk together the egg and water until fully combined.
- Brush the egg wash over the top of the bread gently and bake for about 45-50 minutes until the top is golden brown.
- The center of the bread should read about 185°F when it’s done.
- Remove from oven and let cool in the pan on a wire cooling rack before slicing.
Notes
- For best results, ensure the yeast is fresh and active.
- The dough can be sticky; adjust flour as needed.
- This bread can be stored in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg