Cinnamon Swirl Bread Loaf (Print-Friendly Version)
Fluffy sweet bread with buttery cinnamon swirl, perfect fresh from the oven or lightly toasted.
# Ingredients:
01 -
4 cups all-purpose flour, more for dusting
02 -
2 tablespoons sugar
03 -
1 tablespoon cinnamon
04 -
2 1/4 teaspoons instant yeast (1 package)
05 -
2 teaspoons salt
06 -
1/2 cup milk
07 -
3/4 cup water, room temperature
08 -
1 large egg
09 -
3 tablespoons unsalted butter
→ Filling
10 -
2 tablespoons cinnamon
11 -
1/2 cup sugar
12 -
4 tablespoons butter, melted
# Steps:
01 -
In the bowl of a stand mixer, whisk flour, sugar, cinnamon, yeast, and salt. Attach a bread hook and mix in milk, water, egg, and butter on medium speed until dough forms, about 1 minute. Increase speed to medium-high and knead for 5 minutes until dough sticks to the hook.
02 -
Place the dough on the counter, cover with a linen towel or plastic wrap, and proof for 30 minutes until slightly puffy. Fold the dough over twice, return to the bowl, cover with a clean dish towel, and let rise in a warm place for another 30 minutes.
03 -
Mix cinnamon and sugar for the filling and set aside.
04 -
Flour the counter, punch down the dough, and roll into an 8" x 20" rectangle, 1/4" thick. Paint melted butter on the dough and sprinkle the cinnamon-sugar mixture. Roll up from the short side and place in a 9" x 5" loaf pan. Cover loosely with plastic wrap and let rise in the pan for 1 to 1 1/2 hours.
05 -
Preheat oven to 350°F. Bake the loaf for 20 minutes until browned. Cover loosely with foil if browning too much, then bake an additional 25 minutes. Remove from oven and cool before slicing.
# Notes:
01 -
For best results, see additional photos and tips in the detailed post.