Description
This delicious cinnamon sugar bread is soft, fluffy, and perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 1/2 cup (120ml) water, warmed to about 110°F (43°C)
- 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1/4 cup (50g) granulated sugar, divided
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces
- 3 cups (390g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
- 1 egg white, beaten
- 1/4 cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon (14g) unsalted butter, melted
Instructions
- Whisk the warm water, warm milk, yeast, and 2 Tablespoons of sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.
- Add the remaining sugar, the butter, 1 cup flour (about 130g), and the salt. Beat on low speed for 30 seconds, scrape down the sides of the bowl, then add another cup of flour. Beat on medium speed until relatively incorporated. Add the remaining flour and beat until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet, beat in more flour 1 Tablespoon at a time until you have a workable dough.
- Keep the dough in the mixer and beat for an additional 8–10 minutes, or knead by hand on a lightly floured surface for 8–10 minutes.
- Lightly grease a large bowl and place the dough in the bowl, turning it to coat all sides in the oil. Cover and allow to rise in a warm environment for 1 hour or until double in size.
- Grease a 9×5-inch loaf pan.
- In a small bowl, whisk 1/4 cup sugar and cinnamon together.
- When the dough is ready, punch it down to release the air. Roll the dough out into a large 8×20 inch rectangle. Brush the surface with beaten egg white, then sprinkle on the cinnamon-sugar, leaving a 1-inch border uncovered. Roll it up into an 8-inch log. Place the loaf, seam-side down, into the prepared loaf pan.
- Cover and allow to rise for 1 hour, or until about 1 inch above the top of the loaf pan.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C).
- After the dough rises, melt the remaining 1 Tablespoon of butter and lightly brush it on top of the loaf before baking. Bake for 35–45 minutes, or until golden brown. Test for doneness by tapping on the loaf – it should sound hollow.
- Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack, then cool directly on a cooling rack for at least 10 minutes before slicing.
- Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
Notes
- For softer crust, tent with foil during the last 10 minutes of baking.
- Try adding raisins or nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg