This bread is very easy to make and is very delicious. You can use a stand mixer to knead or knead by hand. I use a stand mixer but have done it by hand before. It’s perfect to toast a slice as a snack or use it to make French toast.

Supplies

9 by 5 inch bread pan
Rolling pin
Plastic wrap

Ingredients

For the dough

1/2 cup warm water (close to 110 degrees Fahrenheit)
1 packet dry yeast
1/2 cup warm milk (close to 110 degrees Fahrenheit)
1/4 cup sugar
1 egg
1 teaspoon salt
1/4 cup butter melted + 2 tablespoons melted separately and more for greasing
3-4 cups flour
Oil for greasing
For the cinnamon sugar
1 tablespoon cinnamon
1/2 cup sugar

Step 1: Make the Wet Dough

Whisk together warm water, yeast, milk, and sugar in the bowl of a stand mixer or a large bowl. Add egg and salt and whisk until blended. Add the 1/4 melted butter along with 2 1/2 cups of flour. Mix together.

Step 2: For Kneading With a Stand Mixer

Add in 1/2 cup more flour and using the dough hook knead until the dough is no longer sticky adding more flour if needed. The dough should spring back when lightly touched. This usually takes about 8 minutes.

Step 3: For Kneading by Hand

Mix in 1/2 cup more flour to the dough. Put about 1/2 cup flour on a work surface and dump out the dough. Knead by pressing the dough forward with the palm of your hand, folding it back and rotating it a quarter turn, and then repeat. Add more flour if the dough is sticking and knead until the dough is no longer sticky.

Step 4: Rise

Place the dough you just kneaded in a bowl that has been slightly oiled. Cover with plastic wrap and let it rise for about 1 hour - 1 1/2 hours or doubled in size. While you wait you can grease the bread pan with butter and mix up the cinnamon sugar, 1/2 cup sugar and 1 tablespoon cinnamon.

Step 5: Shaping the Bread

Once the bread has risen take it out of the bowl and place it on a clean work space. Roll the dough out to about a 9 by 22 inch rectangle that’s 1/4 inch thick. Brush it with about 1 tablespoon of melted butter and sprinkle the cinnamon sugar over it in an even layer. Try to keep the cinnamon at least 1/4 inch away from the edges of the dough so it seals well.

Step 6: Getting the Swirl

Roll the dough up as tight as you can starting at the short side and going across so that the dough is in a roll that’s about 9 inches long. Pinch all the seams closed by pinching and folding over the dough. This will make so the cinnamon sugar does not seep out when baking and the loaf holds it’s shape. Place the dough in the bread pan with the seam down and brush with the remaining melted butter.

Step 7: Second Rise

Cover the dough in the bread pan with a kitchen towel and let it rise for about an hour. Make sure to preheat your oven to 350 degrees Fahrenheit before the dough is down rising so you can put it in the oven right away.