Cinnamon Swirl Bread

I think this can be a hit in any family, who doesn't like cinnamon rolls in the form of bread! Of course I have had it other places, but it is always different when it is homemade. So, here we go, off on an adventure!

Of course it isn't perfect, but if it is perfect I'm always too scared to eat it, so might as well not have it be 100% perfect.

First melt the butter and mix the milk without bringing it to a boil but it should get pretty darn close.

Oooo, yummy yeast! Now gently stir it, emphasis on GENTLY. Now combine the flour and the salt in a separate bowl.

Next, it is time to combine the sugar and the eggs, combine these in a mixer with the paddle attachment, you will change to the dough hook attachment later.

When it starts to come together, it will appear more like a batter at first. Switch to the paddle attachment and then continue to knead for about 5 minutes. If it still is really not coming together, add a little flour at a time. Now it is time to let it rise for at least two hours.

When the time is over, roll it out into a rectangle, the shorter side should be the same length as the pan you are using, maybe a little longer. In mine, I made it a lot too long so it was a little hard to maneuver into the pan, but mistakes happen!

Next, when it is all rolled out to the perfect dimensions, you can sweep it with the melted butter. Keep in mind, no going back to make the rectangle bigger after this!

Combine the sugar and the cinnamon.

Now sprinkle the mixture evenly over the butter, not too close to the edge or I personally promise you will make a mess. But then again, you will probably make a mess no matter what... Anyway! Not all the way to the edge.

Next you roll it up, you should be rolling so that it will easily fit in the pan, do not roll it up the wrong way! Grease the pan that you will put it in, I used butter because that is the best way to insure you get every corner!

Now cover it with a damp towel or plastic wrap and let it sit for another 2 hours, it should about double in size. 

When that is over, brush the top with the egg milk mixture and it is ready to cook! 

Reminder: When it comes out you CANNOT eat it right away or it will be a dense brick, I suggest waiting at least half an hour!

Voila, you are done! 

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour (Or bread flour if you have it!)
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

This recipe is from Tasty Kitchen