Cinnamon Swirl Bread

Submitted by: admin on April 2, 2020

Makes One 9-Inch Loaf


1⁄2 cup milk, heated to 110 degrees
1⁄2 cup water, heated to 110 degrees
2 large eggs
4 tablespoons unsalted butter, melted and cooled
3-1⁄4–3-3⁄4 cups (16-1⁄4 to 18-3⁄4 ounces) all-purpose flour
1⁄3 cup (2-1⁄3 ounces) sugar
2-1⁄4 teaspoons instant or rapid-rise yeast
1-1⁄2 teaspoons salt
1⁄4 cup (1-3⁄4 ounces) sugar
5 teaspoons ground cinnamon
2 tablespoons milk
1 large egg, beaten with 2 teaspoons milk


  1. FOR THE DOUGH: Whisk milk, water, eggs, and melted butter together in 2-cup liquid measuring cup. Using stand mixer fitted with dough hook, combine 3-1⁄4 cups flour, sugar, yeast, and salt on low speed. Slowly add milk mixture and let dough come together, about 2 minutes. Increase speed to medium and knead until dough is smooth and satiny, about 10 minutes. (If after 4 minutes dough seems very sticky, add remaining 1⁄2 cup flour, 2 tablespoons at a time, until dough clears sides of bowl but sticks to bottom.) Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 15 seconds. Place dough in large, lightly greased bowl; cover tightly with plastic wrap and let rise at room temperature until doubled in size, 2 to 2-1⁄2 hours.
  2. FOR THE FILLING AND GLAZE: Grease 9 by 5-inch loaf pan. Mix sugar and cinnamon together in bowl. Transfer dough to lightly floured counter and press into 18 by 8-inch rectangle, with short side facing you. Brush dough liberally with milk, then sprinkle evenly with sugar mixture, leaving 1⁄2-inch border at bottom edge. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared pan, pressing gently into corners. Cover loaf loosely with greased plastic and let rise at room temperature until nearly doubled in size, about 90 minutes (top of loaf should rise about 1 inch over lip of pan).
  3. Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Brush egg mixture onto loaf. Bake until crust is golden brown and loaf registers 195 degrees, 30 to 35 minutes. Transfer pan to wire rack and let cool for 5 minutes. Remove loaf from pan, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving. (Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of aluminum foil, bread can be frozen for up to 1 month.)
    TO MAKE AHEAD: Dough can be combined, refrigerated overnight, then shaped, proofed, and baked next day.


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