Cinnamon Swirl Bread (Print Version)
# Ingredients:
→ Dough
01 -
1 teaspoon salt
02 -
3 cups (390g) bread flour
03 -
4 tablespoons (56g) unsalted butter, softened
04 -
1/4 cup (50g) granulated sugar
05 -
2 1/4 teaspoons (7g) instant or active dry yeast
06 -
1/2 cup (120ml) warm whole milk (110°F/43°C)
07 -
1/2 cup (120ml) warm water (110°F/43°C)
→ Swirl & Topping
08 -
1 tablespoon (14g) melted unsalted butter
09 -
2 teaspoons ground cinnamon
10 -
1/4 cup (50g) granulated sugar
11 -
1 beaten egg white
# Instructions:
01 -
Combine warm water, yeast, milk, and 2 tablespoons of the sugar in your mixer. Leave it alone for 5 to 10 minutes until it starts bubbling.
02 -
Toss in the rest of the sugar, butter, 2 cups of the flour, and salt. Mix until smooth. Add the last cup of flour and knead for about 8-10 minutes until it’s stretchy and soft.
03 -
Put the dough in a greased bowl, cover it, and let it sit somewhere warm for about 2 hours until it doubles in size.
04 -
Flatten the dough into an 8x20 inch rectangle. Spread egg white over it, sprinkle cinnamon and sugar evenly, roll it up, and put it in a loaf pan.
05 -
Give the dough another hour to rise. Brush it with melted butter, then bake at 350°F for 35 to 45 minutes until it’s golden on top.
# Notes:
01 -
For a deeper flavor, keep the dough in the fridge overnight.
02 -
It keeps well in the freezer for 3 months.
03 -
Bread flour works best for keeping it sturdy.