Soft Swirled Cinnamon (Print Version)

# Ingredients:

→ Base for Dough

01 - 1 teaspoon salt
02 - 3 cups (390g) bread flour, add more if needed
03 - 4 tablespoons (56g) unsalted butter, let sit at room temperature to soften
04 - 1/4 cup (50g) granulated sugar, split into portions
05 - 2 and 1/4 teaspoons (7g) instant yeast or active dry yeast (equals 1 packet)
06 - 1/2 cup (120ml) whole milk, warmed to around 110°F (43°C)
07 - 1/2 cup (120ml) water, also warmed to about 110°F (43°C)

→ Swirl and Finish

08 - 1 tablespoon (14g) unsalted butter, melted down
09 - 2 teaspoons ground cinnamon spice
10 - 1/4 cup (50g) regular sugar
11 - 1 egg white, whisked until frothy

# Instructions:

01 - In the stand mixer’s bowl, mix together warm water, milk, yeast, and 2 tablespoons of sugar. Cover loosely and leave it sitting for 5-10 minutes until it gets bubbly and foamy.
02 - Add the rest of the sugar, butter, salt, and 1 cup of flour. Start mixing on low speed, gradually adding the rest of the flour. Keep mixing for 2 minutes until the dough separates cleanly from the sides of the bowl.
03 - Knead for 8-10 minutes, aiming for a smooth texture that’s a bit sticky. Use your finger to poke it—the dough should spring back slowly.
04 - Coat a bowl with oil or cooking spray, place your dough in, and cover. Let it rest for 1.5-2 hours, giving it time to grow to double its size.
05 - Roll the dough into a large rectangle, about 8x20 inches. Brush egg white over the top, sprinkle cinnamon sugar evenly, then roll it up tightly into a log. Carefully place it into a greased loaf pan (9x5 inches).
06 - Cover the pan and leave it alone for roughly 1 hour, letting the dough puff up until it’s about an inch past the rim.
07 - Coat the surface with melted butter. Bake in a 350°F oven for 35-45 minutes, until it’s golden and the inside temperature is between 195-200°F.

# Notes:

01 - Letting it sit overnight can boost the taste.
02 - Use bread flour for the best texture.
03 - You can freeze leftover dough for as long as 3 months.
04 - Apply egg white to stick the cinnamon sugar firmly to the dough.

Back