Cinnamon Swirl Bread

For active dry yeast: In a small bowl, combine warm milk (90-110°F), a pinch of sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, confirming the yeast is active.

For instant yeast: In a small bowl, combine warm milk (110-130°F), a pinch of sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until slightly foamy and fully dissolved, ensuring freshness and a smooth dough.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.

Add the yeast-milk mixture, melted salted butter, and egg. Mix until a soft, slightly wet dough forms. It should be tacky but not stick to your fingers when poked.

Knead on a lightly floured surface (or in a stand mixer with a dough hook) for 5-6 minutes, until smooth and elastic. If too sticky, add flour 1 tablespoon at a time (up to 2-3 tablespoons), keeping the dough soft.

First Rise: Place dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled, about 1-1 ½ hours for active dry yeast or 45-60 minutes for instant yeast.

Prepare the Filling: In a small bowl, mix brown sugar, ground cinnamon, and butter. Set aside.

Shape the Bread: Punch down the dough, smooth it out and place the smooth size down on a lightly floured work surface. Roll the dough into an 8x16-inch or 8x18-inch rectangle.

Using a spatula, spread the filling mixture over the rolled dough

Starting from the 8-inch side, roll tightly into a log, being careful not to stretch the dough to prevent thinning or swirl leakage. Pinch the seam and ends to seal.

Second Rise: Place the log seam side down in a greased 9x5-inch loaf pan—it’ll fit snugly. Cover and let rise until the dough is about 1½ inches above the pan’s rim, about 30–45 minutes for active dry or 20–30 minutes for instant yeast. Gently poke the dough: if the indent stays without springing back, it’s ready to bake. Don’t under-proof, as this causes excessive oven spring, leading to splitting and oozing

Bake: Preheat oven to 350°F (175°C).

Bake for 40-45 minutes, until golden brown and the internal temperature reaches 190°F (88°C). Tent with foil after 25 minutes if browning too quickly.

Finish: Cool in the pan for 10 minutes, then transfer to a wire rack.

Serve: Slice when completely cooled. Enjoy plain, toasted, or with butter.