Cinnamon Swirl Bread Recipe

Instructions:

In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes, until the yeast becomes frothy. In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center of the dry ingredients and add the yeast mixture, melted butter, and eggs. Mix until the dough comes together.

Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.

Punch down the risen dough to release the air. Turn the dough onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

Starting from one long side, roll the dough up tightly into a log. Pinch the seams to seal. Place the log seam-side down in a greased loaf pan or on a baking sheet lined with parchment paper.

Cover the loaf with a damp cloth and let it rise for another 30-45 minutes, or until it has doubled in size.

Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and water to make the egg wash. Brush the top of the risen loaf with the egg wash. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.

Allow the cinnamon swirl bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy the soft, sweet, and cinnamony goodness!