Would you just look at this bread?
It’s a thing of beauty, in my humble opinion. White bread is transformed with this sugary cinnamon swirl running through the middle. Perfect for breakfast, toasted or untoasted. Go ahead, enjoy a slice!
Cinnamon Swirl Bread Printer-Friendly Recipe
From: Spoonful of Sugar
Prep Time: About 30 minutes
Inactive Prep Time: 4 hours
Cook Time: 40 minutes
Makes: 1 loaf
1 cup whole milk
4 tablespoons unsalted butter
3 tablespoons honey
2 1/4 teaspoon yeast
3 3/34 cup AP flour
1 teaspoon salt
1/3 cup sugar
1/2 cup sugar + 2 tablespoons cinnamon
Butter, to grease pan
Egg wash, for top of loaf (1 egg + 1 tbsp milk)
Melt 4 tablespoons of butter with milk and honey in a medium saucepan. Allow the mixture to get warm, but do not let it get too hot or come to a boil. Pour the milk mixture into a bowl and sprinkle the yeast on top. Let it sit for 10 minutes to activate the yeast.
In another bowl, mix the flour and salt together.
In the bowl of a stand mixer, mix 1/3 cup of sugar and 2 eggs together with a paddle attachment. Pour in the activated yeast mixture and mix to combine. Slowly add in the flour mixture until it just comes together, then switch to the dough hook attachment. Mix on medium-speed for 10 minutes. Add a little extra flour, if needed.
Grease an oversized bowl with nonstick cooking spray or butter and place the dough ball in the bowl, coating all sides. Cover and rise for 2 hours in a warm area.
Roll the dough into a large rectangle, about 18″ long. Smear the dough with butter. Mix together 1/2 cup of sugar and 2 tablespoons of cinnamon and sprinkle over the buttered dough. Tightly roll the dough and pinch the edges to seal. Place dough in a greased loaf pan and rise, covered, for another 2 hours.
Preheat oven to 350 degrees. Brush the top of the loaf with the egg wash and bake in the lower part of the oven for 40 minutes. Cool the loaf before slicing and serving. Enjoy!