Cinnamon Swirl Bread

By broots

Ingredients

• 1 C milk plus 2 Tbsp, divided
• 6 Tbsp unsalted butter
• 1 pkg active dry yeast
• 3 eggs, divided
• 1/3 C granulated sugar
• 3 1/2-4 C all purpose flour
• 1 tsp salt
• 2 Tbsp unsalted butter, softened
• 1/3 C granulated sugar
• 1 1/2 Tbsp cinnamon

Details

Servings 1
Adapted from bakedbyrachel.com

Preparation

Step 1

In a 2-cup measuring cup, heat milk and butter to 115-120 degrees. Sprinkle with yeast, allow to sit for several minutes.

In the bowl of a stand mixer, with paddle attachment, mix together 1/3 cup granulated sugar and 2 eggs. With mixer on low, pour in milk mixture. Switch to the dough hook, add salt and flour. Add additional flour as needed. It should pull away from the sides of the bowl but remain sticky.

Grease your hands and a large bowl well with baking spray or olive oil. Transfer dough to bowl, cover and allow to rise for 1 1/2-2 hours or nearly doubled in size.

On a lightly floured surface or a silicone counter mat, roll dough to the wide length of your pan (ex: 10 inches) and aproximately 18-22 inches long. Rub with softened butter and sprinkle entire surface with cinnamon and sugar.

Roll as tightly as possible and pinch seams closed. Place dough seam side down in a loaf pan greased with butter or baking spray. Cover and allow to rise for additional 1 1/2-2 hours.

Preheat oven to 350 degrees. In a small bowl, beat together 1 egg and 2 Tbsp milk. Brush exposed dough with egg wash. Bake for 35-40 minutes. Allow to cool slightly in pan before transferring to a wire rack to cool completely.