Cinnamon Swirl Loaf (Printable Version)
# What You'll Need:
→ Dough
01 -
1 teaspoon salt
02 -
3 1/2 cups all-purpose flour, add a bit more if it’s sticky
03 -
1/3 cup granulated sugar
04 -
2 large eggs
05 -
2 1/2 teaspoons active dry yeast
06 -
6 tablespoons unsalted butter
07 -
1 cup whole milk
→ Filling and Assembly
08 -
2 tablespoons softened butter for spreading, with extra (around 4 tablespoons total) for greasing the pan
09 -
2 tablespoons ground cinnamon
10 -
1/3 cup granulated sugar
→ Egg Wash
11 -
1 tablespoon milk
12 -
1 large egg
# Steps to Follow:
01 -
Bake for about 40 minutes till the loaf’s golden brown and you hear a hollow sound when you knock it. If you notice the top turning dark too soon, just loosely lay some foil over it. Take out the pan when you’re done and let your bread cool off on a rack before you cut it.
02 -
Crank your oven up to 350°F (175°C). Mix that one egg and a splash of milk in a little bowl, then brush it over your loaf that’s all puffed up from rising.
03 -
Roll up the dough from the long end till you’ve got a log. Plop it in a buttered pan, seam-down. Toss some greased plastic wrap on top and let it chill out for about 1 hour and 45 minutes—almost doubled is just right.
04 -
Dust some flour on your table and roll the dough into a big rectangle, keep it about a quarter inch thick. Slather 2 tablespoons of soft butter evenly on it. Mix your cinnamon and sugar, then sprinkle all over that buttery dough.
05 -
Move your dough into a greased bowl, flip it around to get it covered. Wrap it up with plastic and let it hang out somewhere warm for 2 hours or until it puffs up big—should look doubled.
06 -
Swap in the dough hook on your mixer and let it knead on medium speed for 10 minutes. When the dough cleans the sides, it’s good. If it’s still sticking, throw in a tablespoon of flour at a time till it feels right.
07 -
Dump 1 3/4 cups flour plus the salt into your wet stuff. Stir till it comes together, adding the rest of the flour bit by bit. Once it’s all combined, you’ll get a soft dough.
08 -
In your mixer bowl, use the paddle part to beat the sugar with the two eggs till it’s smooth. Pour in your bubbly yeast mix and give it a quick mix so it’s all together.
09 -
Warm the milk with the butter in a small pot over low so the butter melts. Let it cool back to about 115°F (46°C). Sprinkle on the yeast, gently stir, and let it sit for 10 minutes. You want to see bubbles and foam.
# Additional Tips:
01 -
Don’t let your yeast liquid get too steamy or you’ll mess up the yeast. Make the swirl neat by rolling up your dough tightly and really pinching the edge closed.