Ingredients:
For the Dough:
· 1 cup warm whole milk (about 110°F / 43°C)
· 2 ¼ teaspoons (1 standard packet) active dry yeast
· ¼ cup granulated sugar, divided
· 4 tablespoons unsalted
butter, melted and cooled
· 1 large egg, at room temperature
· 1 teaspoon vanilla extract
· ¾ teaspoon salt
· 3 to 3 ½ cups all-purpose flour, plus more for dusting
For the Cinnamon-Sugar Swirl:
· ½ cup packed light or dark brown sugar
· 2 tablespoons ground cinnamon
· 2 tablespoons unsalted butter, very soft (for spreading)
For the Glaze (Optional):
· ½ cup powdered sugar
· 1-2 tablespoons milk or cream
· ¼ teaspoon vanilla extract
Instructions:
Activate the Yeast:
· In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), whisk together the warm milk, yeast, and a pinch of the measured sugar. Let it sit for 5-10 minutes until foamy and fragrant. This proves the yeast is active.
Make the Dough:
· To the yeast mixture, add the remaining sugar, melted butter, egg, vanilla extract, and salt. Mix on low speed to combine.
· Gradually add 3 cups of flour, one cup at a time, mixing on low speed until a shaggy dough forms.
· Increase speed to medium and knead for 5-7 minutes. If the dough is sticking heavily to the sides of the bowl, add the remaining ¼ cup of flour, one tablespoon at a time, until the dough pulls away from the sides but is still slightly tacky to the touch.
· (By hand): Turn the dough onto a floured surface and knead for 8-10 minutes, adding flour as needed, until smooth and elastic.
First Rise:
· Form the dough into a ball. Place it in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
· Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
Prepare the Filling and Pan:
· While the dough rises, mix the brown sugar and cinnamon for the filling in a small bowl. Grease a 9×5-inch loaf pan.
· Once the dough has doubled, punch it down to release the air.
Shape the Loaf:
· On a lightly floured surface, roll the dough out into a rectangle, about 18×9 inches.
· Spread the 2 tablespoons of very soft butter evenly over the entire surface of the dough, leaving a ½-inch border on one long edge.
· Sprinkle the cinnamon-sugar mixture evenly over the butter.
· Starting with the long end closest to you (the buttered edge, not the bare one), tightly roll the dough into a log, pinching the seam and the ends closed to seal in the filling.
Second Rise:
· Carefully place the log, seam-side down, into the prepared loaf pan.
· Cover the pan with a towel and let it rise again for 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan. Meanwhile, preheat your oven to 350°F (175°C).
Bake:
· Bake for 30-40 minutes. Tip: About halfway through baking, if the top is browning too quickly, tent it loosely with aluminum foil.
· The bread is done when the top is deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.
· Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This is crucial! Slicing while warm will cause the swirl to smear.
Glaze and Serve:
· Once the bread is completely cool, whisk together the
powdered sugar, milk, and vanilla for the glaze. Drizzle it over the top of the loaf.
· Slice with a serrated knife and enjoy!
Tips for the Perfect Swirl:
· Soft Butter is Key: Using very soft (but not melted) butter to spread on the dough helps the sugar mixture stick and creates a paste that doesn’t spill out as easily when rolling.
· Roll Tightly: A tight roll is essential for a defined swirl. Tuck the dough in as you go.
· Sharp Knife: Use a very sharp serrated knife to slice the cooled loaf for clean cuts that won’t squish the beautiful layers.
· Don’t Over-Flour: Use just enough flour to prevent sticking. Too much flour will make the dough tough and difficult to roll.
· Patience with Cooling: This is the hardest part! Allowing the loaf to cool completely sets the structure and makes slicing clean and easy.
Enjoy the incredible aroma and taste of your homemade Classic Sweet Cinnamon Swirl Bread