Soft Cinnamon Bread (Print Version)
# Ingredients:
→ Dough
01 -
1/4 cup (50g) sugar, granulated
02 -
4 tablespoons (56g) unsalted butter, softened
03 -
1/2 cup (120ml) warm milk, whole (110°F/43°C)
04 -
3 cups (390g) bread flour
05 -
1 teaspoon salt
06 -
2 1/4 teaspoons (7g) yeast, instant or active dry
07 -
1/2 cup (120ml) warm water (110°F/43°C)
→ Swirl & Topping
08 -
1/4 cup (50g) sugar, granulated
09 -
1 egg white, whisked
10 -
2 teaspoons ground cinnamon
11 -
1 tablespoon (14g) melted butter
# Instructions:
01 -
Combine warm milk, water, yeast, and 2 tablespoons of sugar in the mixer bowl. Leave it alone for 5-10 minutes until it bubbles up.
02 -
Throw in the rest of the sugar, the butter, salt, and 2 cups of the flour. Mix everything together. Add the last cup of flour, then knead for 8-10 minutes until soft and just a little sticky.
03 -
Coat a bowl with oil, move the dough into it, cover it, and let it sit for about 2 hours or until it doubles in size.
04 -
Roll out the dough into an 8x20 inch rectangle. Brush on egg white, cover with cinnamon and sugar mix, roll it up, and place in your 9x5 pan.
05 -
Let your loaf rise for another hour. Brush melted butter on the top, bake at 350°F for 35-45 minutes, and wait until it's golden and delicious.
# Notes:
01 -
Chilling the dough overnight amps up the flavor.
02 -
This bread freezes well for as long as 3 months.
03 -
Use bread flour for the best texture and structure.