Table of Contents
hide
Ingredients
- 1/2 cup (120ml) water, warmed to 110°F (43°C)
- 1/2 cup (120ml) whole milk, warmed to 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 and cut into 4 pieces
- 3 cups (390g) bread flour, spooned and leveled, plus more as needed
- 1 teaspoon salt
For the Swirl & Topping:
- 1 egg white, beaten
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (14g) unsalted butter, melted
Instructions
- Prepare the Dough: Mix warm water, whole milk, and yeast in a large bowl until frothy. Add sugar, butter, and salt, then gradually incorporate bread flour to form a dough.
- Knead the Dough: Knead on a floured surface until smooth and elastic, about 10 minutes. The dough should be soft, not sticky.
- First Rise: Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-2 hours.
- Prepare the Filling: Mix cinnamon and brown sugar in a small bowl for the swirl.
- Shape the Dough: Punch down, roll into a rectangle, brush with melted butter, and sprinkle the cinnamon sugar evenly.
- Create the Swirl: Roll tightly, seal the seam, and place in a greased loaf pan, seam down.
- Second Rise: Cover and let rise until puffy, about 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Brush with egg white and bake until golden, about 30-35 minutes.
- Cool: Cool completely on a wire rack before slicing.