Ingredients

1/2 cup (120ml) water, warmed to about 110°F (43°C)

1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)

2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)*

1/4 cup (50g) granulated sugar, divided

4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces

3 cups (390g) bread flour (spooned & leveled), plus more as needed

1 teaspoon salt

1 egg white, beaten

1/4 cup (50g) granulated sugar

2 teaspoons ground cinnamon

1 Tablespoon (14g) unsalted butter, melted

Instructions

Step 1: Whisk the warm water, warm milk, yeast, and 2 tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook. Cover loosely and let sit for 5–10 minutes until frothy. If mixing by hand, combine in a large bowl and mix with a wooden spoon or spatula.

Step 2: Add the remaining sugar, butter, 1 cup flour, and salt. Beat on low for 30 seconds. Scrape the bowl, then add another cup of flour and beat on medium until mostly combined. Add the last cup of flour, then beat on medium for 2 minutes until dough pulls away from the bowl. Add flour one tablespoon at a time if dough is too wet.

Step 3: Knead the dough in the mixer for 8–10 minutes or by hand on a floured surface for the same time. Add flour sparingly if dough gets too sticky. Dough should be soft with slight tackiness and pass the windowpane test.

Step 4: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover and let rise in a warm place until doubled in size, about 1.5–2 hours.

Step 5: Grease a 9×5-inch loaf pan. In a small bowl, mix 1/4 cup sugar with cinnamon for the swirl filling.

Step 6: Punch down the risen dough and roll it out on a floured surface into an 8×20-inch rectangle. Brush with beaten egg white and sprinkle the cinnamon-sugar mixture evenly, leaving a 1-inch border. Roll up tightly into an 8-inch log and place seam-side down in the loaf pan. Sprinkle any spilled cinnamon sugar on top.

Step 7: Cover and let rise for 1 hour, until the dough is about 1 inch above the pan.

Step 8: Position the oven rack low and preheat to 350°F (177°C). Brush the top with melted butter and bake 35–45 minutes until golden brown. Tent with foil if browning too fast. The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195–200°F (90–93°C).

Step 9: Cool the bread in the pan for a few minutes, then transfer to a rack for at least 10 minutes before slicing.

Tips & Variations

For a richer flavor, substitute half of the bread flour with whole wheat flour.

Adding a teaspoon of vanilla extract to the dough enhances the aroma.

If you prefer a more pronounced swirl, increase the cinnamon in the filling by half.

Brush the top with egg wash instead of butter for a shinier crust.

FAQs

Can I use a bread machine to make this dough?

Yes, you can use a bread machine to mix and knead the dough. Add ingredients according to your machine’s instructions and follow the recipe for rising, shaping, and baking.

What if my bread is dense or doesn’t rise well?

Make sure your yeast is fresh and the liquids are at the right temperature (around 110°F/43°C). Kneading thoroughly and allowing enough rising time are keys to a light, fluffy bread.