Classic Sweet Cinnamon Swirl Bread

Ingredients

For the Dough:

• 1 cup warm milk (240 ml, about 40°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ⅓ cup granulated sugar (65 g)
• 1 large egg
• ⅓ cup unsalted butter, melted (75 g)
• 1 teaspoon salt
• 3 ½ – 4 cups all-purpose flour (420–480 g)

For the Cinnamon Swirl:

• ½ cup brown sugar, packed (100 g)
• 2 tablespoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Optional Topping:

• 1 tablespoon butter, melted (for brushing after baking)

Instructions

1. Activate Yeast:
   In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
2. Make the Dough:
   Stir in remaining sugar, egg, melted butter, and salt. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
3. Knead:
   Knead on a lightly floured surface for 8–10 minutes (or with a stand mixer 5–6 minutes) until smooth and elastic.
4. First Rise:
   Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1 ½ hours, or until doubled in size.
5. Prepare Cinnamon Filling:
   Mix brown sugar and cinnamon in a small bowl.
6. Shape the Bread:
   Punch down the dough and roll it into a rectangle (about 9×18 in / 23×45 cm). Brush with melted butter, then sprinkle the cinnamon-sugar mixture evenly. Roll up tightly from the short end into a log. Pinch the seam and tuck the ends under.
7. Second Rise:
   Place the rolled dough in a greased 9×5 inch (23×13 cm) loaf pan. Cover and let rise again for 30–45 minutes, until puffy.
8. Bake:
   Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden brown on top and it sounds hollow when tapped.
9. Finish:
   Brush with melted butter if desired. Let cool slightly before slicing.