cinnamon swirl bread

By moninikole

Ingredients

• 1/2 cup whole milk
• 4 tablespoons unsalted butter, cup in 1/2 " pieces
• 2 1/4 teaspoon instant yeast
• 1/2 cup warm water + 1 teaspoon sugar
• 1/3 cup sugar
• 2 large eggs
• 2 cups bread flour
• 1/2 teaspoon salt
• 1 1 1/4 to 1 3/4 cups all purpose flour
• Filling
• 2 1/2 tablespoons butter, melted
• 1/4 cup brown sugar
• 5 teaspoons cinnamon
• Glaze
• 1 egg
• 2 teaspoons milk

Preparation

Step 1

Heat the milk and butter in a small saucepan until the butter is melted. Cool until lukewarm.
In the bowl of a standing mixer, pour in the warm water, teaspoon of sugar, and yeast. Stir together with the paddle mixer and allow to rest for 5 minutes.
Add the eggs and sugar and mix again until the eggs are broken up and mixed in.
Add the salt, milk mixture, and 2 cups of bread flour. Mix at medium speed for about a minute.
Switch to the dough hook and add 1 1/4 cup of flour, mixing again and adding more flour if needed if the dough is sticking to the bowl-up to 1/2 cup more.
Turn the dough out onto a clean counter and squeeze it with a clean hand. If your fingers stick, knead in a little more flour, otherwise, lightly oil a large bowl, add the dough turning it over to coat and cover the bowl with saran wrap.
Allow the dough to rest for 21 /2 hours or until doubled. Turn it out on a counter, lightly flour your work surface if it's sticking. Roll the dough into an 18 by 8 inch rectangle. Use the melted butter and brush it all over the dough. Sprinkle with brown sugar and cinnamon. Starting lengthwise with the end closest to you, pinch the end shut and very tightly roll the bread closed. When you get to the end pinch the seam closed and the ends closed. Place the dough seam side down in a greased bread pan. Cover with a towel and allow to rise for about 1 1/2 hours or until the dough is nearing the top of the pan. Heat the oven to 350.
Whisk together the egg and milk and brush the bread. Bake for 35 minutes or until you can stick a thermometer in and it's 190 degrees. Allow to rest on a cooling rack for 45-60 minutes before slicing