Name: Cinnamon Swirl Bread
Prep time: 3 h 30 min
Cook time: 40 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: ½ cup (120 ml) warm water, about 110°F (43°C); ½ cup (120 ml) warm whole milk, about 110°F (43°C); 2¼ tsp (7 g) instant or active dry yeast; ¼ cup (50 g) granulated sugar, divided; 4 Tbsp (56 g) unsalted butter, softened and cut into 4 pieces; 3 cups (390 g) bread flour, spooned and leveled, plus extra as needed; 1 tsp salt; 1 egg white, lightly beaten; ¼ cup (50 g) granulated sugar; 2 tsp ground cinnamon; 1 Tbsp (14 g) unsalted butter, melted

Description

A soft, buttery loaf with a sweet cinnamon spiral running through every slice, perfect for breakfast or snacking.

Ingredients

½ cup (120 ml) warm water, about 110°F (43°C)
½ cup (120 ml) warm whole milk, about 110°F (43°C)
2¼ tsp (7 g) instant or active dry yeast
¼ cup (50 g) granulated sugar, divided
4 Tbsp (56 g) unsalted butter, softened and cut into 4 pieces
3 cups (390 g) bread flour, spooned and leveled, plus extra as needed
1 tsp salt
1 egg white, lightly beaten
¼ cup (50 g) granulated sugar
2 tsp ground cinnamon
1 Tbsp (14 g) unsalted butter, melted

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Instructions

In a large bowl, whisk together warm water, warm milk, yeast, and 2 Tbsp of the sugar. Cover and let stand 5–10 minutes until foamy.
Add remaining sugar, softened butter, 1 cup of flour, and salt. Mix until combined, then add another cup of flour and mix until dough starts to come together.
Add the last cup of flour and mix until the dough pulls away from the sides.
Knead with a dough hook on medium speed for 8–10 minutes until smooth and elastic.
Lightly grease a bowl, place the dough inside, cover and let rise in a warm spot until doubled, about 1½–2 hours.
Mix the ¼ cup sugar and cinnamon in a small bowl. Grease a loaf pan.
Punch down the risen dough and roll it into a rectangle about 8×20 inches. Brush with egg white and sprinkle with cinnamon-sugar mixture.
Roll tightly from the long edge, pinch the seam, and place seam-side down in the pan.
Cover and let rise until crowned above the rim, about 1 hour.
Preheat oven to 350°F (177°C). Brush loaf with melted butter and bake for 35–45 minutes until golden.
Cool in the pan for 10–15 minutes, then cool completely on a rack before slicing.

Notes

Use bread flour for structure. For fewer gaps in the swirl, roll tightly and use enough egg white. This loaf is excellent toasted and makes amazing French toast. For overnight option, let the dough rise in the fridge.

Prep Time: 210 minutes
Cook Time: 40 minutes
Category: Bakery
Method: Baking
Cuisine: American