Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, 1 tablespoon of granulated sugar, and the instant dried yeast. Stir gently and let it stand for 5-10 minutes until it becomes foamy and bubbly. This shows your yeast is active and ready to work its magic.½ cup warm milk, ½ cup granulated sugar, 1 ½ teaspoons instant dried yeast
- While the yeast is activating, in a separate medium bowl, whisk together the all-purpose flour and salt.2 ½ cups all-purpose flour, ½ teaspoon salt
- To the foamy yeast mixture, add the melted butter and the lightly beaten egg. Stir to combine. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.¼ cup unsalted butter, 1 large egg, 2 ½ cups all-purpose flour, ½ teaspoon salt
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Alternatively, you can use a stand mixer with a dough hook attachment and knead for 3-5 minutes on medium speed.2 ½ cups all-purpose flour
- Lightly grease a clean bowl with oil. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, in a small bowl, combine the remaining granulated sugar, the packed light brown sugar, and the ground cinnamon. Mix well to ensure an even distribution of cinnamon.½ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12x15 inches. Spread the cinnamon sugar mixture evenly over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges.2 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon ground cinnamon
- Starting from the long edge with the filling, tightly roll up the dough to form a log. Pinch the seam to seal it. Cut the log into 12 equal slices. You can do this by gently pressing the dough log and then using a sharp knife or unflavored dental floss.
- Grease a 9-inch round cake pan or a loaf pan. Arrange the cinnamon swirl slices in the prepared pan, cut-side up. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rise again in a warm place for 30-45 minutes, or until the dough is puffy and nearly doubled.
- Preheat your oven to 375°F (190°C). Brush the top of the risen bread with the tablespoon of milk (this is your egg wash substitute for a golden crust). Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.1 tablespoon milk
- Let the bread cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. For an extra touch, you can dust with powdered sugar once cooled.Powdered sugar
Notes
Store in an airtight container at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months.
