Soft Swirled Cinnamon Bread (Print Version)
# Ingredients:
→ Dough Mixture
01 -
1/4 cup (50g) granulated sugar, split
02 -
1 teaspoon salt
03 -
4 Tablespoons (56g) unsalted butter, softened to room temp
04 -
3 cups (390g) bread flour, add more if needed
05 -
1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
06 -
1/2 cup (120ml) water, warmed to around 110°F (43°C)
07 -
2 and 1/4 teaspoons (7g) instant or active dry yeast, 1 standard packet
→ Cinnamon Topping
08 -
1 Tablespoon (14g) unsalted butter, melted
09 -
1/4 cup (50g) granulated sugar
10 -
1 egg white, whisked
11 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Combine warm milk, warm water, yeast, and 2 Tablespoons sugar in a mixer bowl. Cover loosely and leave it for 5-10 minutes until you see it foam up.
02 -
Start by adding butter, 1 cup flour, remaining sugar, and salt. Beat on low speed, then slowly add the rest of the flour. Mix until dough pulls cleanly from the sides, roughly 2 minutes.
03 -
Work dough for 8-10 minutes until it’s smooth and has a slightly sticky feel. Poke it—if it bounces back softly, it’s ready.
04 -
Grease a bowl and place the dough inside. Cover it up and let it rest for 1.5 to 2 hours, or until it grows to double its size.
05 -
Flatten dough into an 8x20-inch shape. Coat with egg white, sprinkle the cinnamon and sugar mix evenly, then roll into a log. Transfer to a greased 9x5 loaf pan.
06 -
Cover the loaf and leave it to rise once more, until it’s about 1 inch above the edge of the pan. This takes roughly an hour.
07 -
Brush the top with melted butter, then bake at 350°F for 35-45 minutes until it’s golden and the middle reads 195-200°F.
# Notes:
01 -
Chilling the dough overnight brings out better flavor.
02 -
Bread flour is needed to give the bread its structure.
03 -
Freeze unused dough for up to 3 months.
04 -
Use egg white as glue to avoid spaces between layers.