Cinnamon Swirl Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or strong white flour)</li><li class="ingredients-single-item">7g active dry yeast (or 10g fresh yeast)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">15g ground cinnamon</li><li class="ingredients-single-item">45g unsalted butter, melted</li><li class="ingredients-single-item">For the glaze (optional):</li><li class="ingredients-single-item">120g icing sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm × 13cm (9 × 5 inch) loaf tin</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming the milk until it's just lukewarm (about 38°C/100°F) – this is the ideal temperature to activate the yeast without killing it. Add the yeast to the milk along with 1 tablespoon of the sugar from your measured amount. Let this mixture stand for 5-10 minutes until it becomes foamy, which indicates your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, 1 beaten egg, and softened butter. Using the dough hook attachment, mix on low speed until the dough comes together, then increase to medium speed and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky – it should spring back when poked gently. This lengthy kneading develops the gluten structure that will give your bread its soft, fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with cling film or a damp kitchen towel, and place in a warm, draft-free spot to rise until doubled in size, about 1-1.5 hours. The ideal proofing temperature is around 24-27°C (75-80°F). If your kitchen is cool, you can create a warm environment by placing the bowl in an oven that's been briefly heated and then turned off.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your cinnamon filling by mixing the brown sugar and ground cinnamon in a bowl until well combined. Grease your loaf tin thoroughly and line with parchment paper, leaving some overhang on the long sides to help remove the bread later.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, punch it down gently to release excess air bubbles. Turn it out onto a lightly floured surface and roll into a rectangle approximately 30cm × 45cm (12 × 18 inches). The dough should be about 0.5cm (¼ inch) thick. Brush the entire surface generously with melted butter, leaving a 2cm (¾ inch) border along one long edge.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it lightly into the dough with your hands. This helps the filling adhere during rolling. Starting from the long edge without the border, roll the dough tightly into a log, pinching the seam and ends to seal. The tighter you roll, the more defined your swirls will be.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the rolled dough seam-side down into your prepared loaf tin. Cover loosely with oiled cling film and let it rise again until the dough reaches about 2.5cm (1 inch) above the rim of the tin, approximately 45-60 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat the remaining egg with a splash of water and gently brush this egg wash over the top of the risen dough. This will give your bread a beautiful golden shine when baked. Be careful not to press too hard, as the dough will be delicate after its second rise.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 40-45 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom. If the top begins to brown too quickly, loosely cover with aluminum foil after about 25 minutes. The internal temperature should reach 88-93°C (190-200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow to cool in the tin for 10 minutes, then use the parchment paper overhang to lift the bread out and transfer to a wire rack to cool completely. This cooling period is crucial as it allows the bread's structure to set properly – cutting too soon can result in a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the optional glaze, whisk together the icing sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread for additional sweetness and a beautiful finish. Allow the bread to cool completely before slicing to prevent the beautiful swirls from being compressed. Store in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to 1 month.</li></ol>