Cinnamon Swirl Bread

Ingredients

• 1 cups whole milk – warmed to 105–115°F
• 0.25 cups granulated sugar
• 2.25 tsp instant yeast
• 3 cups all-purpose flour
• 1 tsp kosher salt
• 4 tbsp unsalted butter – softened
• 1 large egg
• 1 tsp vegetable oil
• 0.5 cups brown sugar – packed
• 1.5 tbsp ground cinnamon
• 1 tbsp all-purpose flour – for filling
• 1 large egg – beaten (for egg wash)

Instructions

1. Warm the milk to 105–115°F. In a large bowl, whisk the warm milk, granulated sugar, and instant yeast; let stand until foamy, 5–10 minutes.
2. Add the egg, softened butter, kosher salt, and 2.5 cups of the all-purpose flour. Mix until a shaggy dough forms, then add the remaining flour as needed to make a soft, slightly tacky dough.
3. Knead until smooth and elastic, 8–10 minutes (stand mixer on medium speed or by hand).
4. Lightly grease a clean bowl and a 9×5-inch loaf pan with the vegetable oil. Shape the dough into a ball, place in the greased bowl, turn to coat, cover, and let rise until doubled in size, 60–90 minutes.
5. For the filling, stir together the brown sugar, ground cinnamon, and the 1 tbsp all-purpose flour until evenly combined.
6. Gently deflate the dough and turn it out onto a clean surface. Roll into a 9×18-inch rectangle with the short side 9 inches.
7. Beat the remaining egg to make an egg wash. Brush a thin, even coat over the dough, leaving a 0.5-inch border unbrushed on all sides. Sprinkle the cinnamon-sugar filling evenly over the egg-washed surface and gently press to adhere.
8. Starting from a 9-inch short edge, roll the dough up tightly into a log. Pinch the seam and the ends to seal well, and set the log seam-side down in the prepared pan.
9. Cover and let rise until the loaf crowns about 1 inch above the rim and springs back slowly when poked, 45–60 minutes. Meanwhile, heat the oven to 350°F (175°C).
10. Brush the top lightly with any remaining egg wash. Bake until deep golden brown and an instant-read thermometer inserted in the center reads 190–195°F, 40–45 minutes; tent with foil after about 25 minutes if the top is browning too fast.
11. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely, at least 1 hour, before slicing.