Cinnamon Swirl Bread

Combine warm milk, yeast, and a teaspoon of sugar in a bowl. Let stand for 5-10 minutes until foamy.

In a large bowl (or the bowl of a stand mixer), combine the yeast mixture, remaining sugar, salt, eggs, and melted butter. Gradually add the flour, mixing until a soft, slightly sticky dough forms.

Knead the dough for 6-8 minutes (or 4-5 minutes in a stand mixer) until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, mix together the softened butter, brown sugar, and cinnamon in a small bowl.

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle, approximately 12x18 inches.

Spread the softened cinnamon-sugar mixture evenly over the dough. Sprinkle with chopped nuts (if using).

Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife to cut the log in half lengthwise.

Carefully transfer the twisted dough into a greased (or parchment-lined) 9x5 inch loaf pan.

Cover the loaf and let rise in a warm place for 30 minutes.

Preheat oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.