Cinnamon Swirl Bread

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Rolling pin
• •Instant-read thermometer
• •Wire cooling rack
• •Pastry brush

Instructions

1. 1

   Mix the dough

   Whisk together the flour, granulated sugar, yeast, and salt in a large bowl. Make a well in the center. Pour in the warm milk, egg, softened butter, and vanilla. Stir with a wooden spoon until a shaggy mass forms. The dough will look rough and uneven. This is correct.

   Test your milk temperature on your wrist. It should feel warm but not hot. Above 120°F kills yeast. Below 100°F slows it down.
2. 2

   Knead until smooth

   Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour only when the dough sticks aggressively to your hands. Push with the heel of your palm, fold, rotate, repeat. The dough transforms from sticky and ragged to smooth and elastic. When ready, it springs back slowly when poked and feels like a baby's cheek. Soft, supple, alive.

   Resist adding too much flour. Enriched doughs stay slightly tacky even when properly developed. Excess flour creates a dense, dry loaf.
3. 3

   First rise

   Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel. Set in a warm spot, around 75°F to 80°F. Let rise until doubled in size, about 1 to 1 1/2 hours. The dough is ready when you press two fingers into it and the indentation remains rather than springing back.

   Your turned-off oven with just the light on creates an ideal proofing environment, usually around 78°F.
4. 4

   Prepare the filling

   While the dough rises, combine the brown sugar and cinnamon in a small bowl. Pinch and stir until no lumps remain. The mixture should smell intensely of cinnamon, almost aggressive. That's what you want. It mellows during baking.

5. 5

   Roll out the dough

   Punch down the risen dough with your fist. A satisfying whoosh of air escapes. Turn it onto a lightly floured surface and roll into a rectangle roughly 16 inches long and 8 inches wide. Work from the center outward, rotating the dough occasionally to prevent sticking. The thickness should be about 1/4 inch throughout. Uneven thickness creates uneven swirls.

6. 6

   Apply the filling

   Spread the very soft butter over the entire surface of the dough, leaving a 1/2-inch border along one long edge. Use your fingers if the butter resists spreading. Sprinkle the cinnamon sugar mixture evenly over the butter, pressing gently so it adheres. That bare edge will seal your roll.

7. 7

   Roll and shape

   Starting from the long edge opposite the bare border, roll the dough into a tight cylinder. Use both hands, keeping even pressure along the entire length. Roll slowly. When you reach the bare edge, pinch it firmly against the roll to seal. Pinch the ends closed and tuck them underneath. You should have a log roughly 9 inches long.

   If the dough springs back and fights your rolling, cover it with a towel and let it rest for 5 minutes. The gluten relaxes and becomes cooperative again.
8. 8

   Second rise

   Butter a 9x5-inch loaf pan generously. Place the rolled dough seam-side down in the pan. Cover loosely with plastic wrap or a towel. Let rise in a warm spot until the dough crowns about 1 inch above the rim of the pan, 45 minutes to 1 hour. Don't rush this. Underproofed bread tears at the seams. Overproofed bread collapses in the oven.

9. 9

   Prepare to bake

   Position a rack in the center of your oven and preheat to 350°F. Whisk together the egg yolk and cream to make an egg wash. When the dough has risen properly, brush the top gently with the wash. This creates the golden, glossy crust that signals proper bread.

10. 10

    Bake the loaf

    Bake for 40 to 45 minutes, rotating the pan halfway through for even browning. The bread is done when the top is deep golden brown and an instant-read thermometer inserted into the center reads 190°F to 195°F. The crust should sound hollow when tapped. If the top browns too quickly, tent loosely with foil for the final 15 minutes.

11. 11

    Cool completely

    Let the bread rest in the pan for 10 minutes. Run a knife around the edges, then turn the loaf onto a wire rack. Cool completely before slicing, at least 1 hour. I know the wait is difficult. Cutting hot bread compresses the crumb and releases moisture that should stay inside. Patience creates the loaf you deserve.

Chef Tips

• •The swirl gaps that sometimes appear during baking come from trapped air. After rolling, gently press the log along its length before placing in the pan. This collapses hidden air pockets without deflating the dough.
• •For an even more pronounced cinnamon flavor, substitute 1 tablespoon of the flour with additional cinnamon in the filling. This creates those dramatic dark ribbons you see in bakery loaves.
• •This bread keeps at room temperature, wrapped tightly in plastic, for 3 days. It freezes beautifully for up to 2 months. Slice before freezing so you can toast individual pieces directly from frozen.
• •Transform day-old slices into exceptional French toast. The structure of enriched bread absorbs custard without falling apart, and the cinnamon swirl eliminates the need for additional spicing.

Advance Preparation

• •The dough can be prepared through the first rise, then refrigerated overnight. The cold slows fermentation and develops deeper flavor. Let it return to room temperature for 30 minutes before rolling.
• •The cinnamon sugar filling can be mixed weeks ahead and stored in an airtight container. Make a large batch if you plan to bake this bread regularly.
• •Baked bread freezes well. Wrap the cooled loaf tightly in plastic, then foil. Thaw at room temperature for 2 hours before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 68g)