Step-by-Step Instructions
1. Proof the Yeast
In a small bowl, combine 1 cup of warm milk (about 110°F) with 1 tablespoon of sugar and 2 ¼ teaspoons of active dry yeast. Let it sit for 5–10 minutes until it becomes foamy.
2. Mix the Dough
In your stand mixer, combine the yeast mixture with 4 tablespoons of melted butter, 1 large egg, and 3 cups of bread flour. Add 1 teaspoon of salt last. Knead on low speed for 5–7 minutes until the dough is smooth and clears the sides of the bowl.
3. The First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60 to 90 minutes, or until doubled in size.
4. Create the Cinnamon Swirl
Punch the dough down and roll it into a 9×15 inch rectangle on a floured surface. Brush the surface with 2 tablespoons of melted butter. Generously sprinkle a mix of ½ cup granulated sugar and 2 tablespoons of cinnamon over the butter.
5. Roll and Shape
Starting from the short end, roll the dough tightly into a log. Pinch the seam shut. Place it into a greased 9×5 inch loaf pan.
6. The Second Rise & Crunch Topping
Cover the pan and let it rise for another 45 minutes. Before baking, brush the top with a little more butter and sprinkle with an extra tablespoon of coarse sugar and cinnamon.
7. Bake to Perfection
Bake at 350°F (175°C) for 35–40 minutes. The top should be deeply golden, and the internal temperature should reach 190°F. Let it cool in the pan for 10 minutes before moving to a wire rack.
Pro-Tips for the Best Loaf
-
Don’t Over-Flour: The dough should be slightly tacky. If you add too much flour during kneading, the bread will be tough.
-
The “Windowpane” Test: To see if you’ve kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through without tearing, the gluten is ready.
-
Storage: Store in an airtight bag at room temperature for up to 3 days, or slice and freeze for up to 3 months.
Frequently Asked Questions (FAQ)
Can I make this dough ahead of time? Yes! You can let the dough do its first rise in the refrigerator overnight. This actually develops a deeper flavor.
Why did my cinnamon swirl separate from the bread? This usually happens if the roll is too loose or there is too much moisture in the filling. Roll it as tightly as possible!
Can I add raisins or nuts? Absolutely. Sprinkle ½ cup of raisins or chopped pecans over the cinnamon sugar layer before rolling for added texture.
