Description
This delightful cinnamon sugar bread is soft, fluffy, and perfectly spiced, making it a delightful treat for any time of the day!
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 with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter).
- Add the remaining flour and beat on medium speed 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. Let it rest if necessary until soft and slightly tacky.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning 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 together 1/4 cup granulated sugar and the cinnamon.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough 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 and place it seam-side down in the prepared loaf pan.
- Cover the shaped loaf and let it rise for 1 hour, or until it’s about 1 inch above the top of the loaf pan.
- Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C).
- After the dough rises, melt the remaining 1 Tablespoon of butter. Lightly brush it on top of the loaf before baking.
- Bake for 35–45 minutes, or until golden brown. Check halfway through; if the top is browning too quickly, tent with aluminum foil. The bread is done when it sounds hollow when tapped, or an instant-read thermometer registers 195–200°F (90–93°C).
- Remove from the oven and cool for a few minutes in the pan on a cooling rack. Then remove the loaf from the pan and cool it directly on the 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 best results, make sure your liquids are at the right temperature before mixing.
- This bread can be served warm, sliced, or toasted.
- Ensure to not over-knead the dough to keep it soft.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breads
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Sugar: 3g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg