CINNAMON SWIRL LOAF

Ingredients

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DOUGH

• 1 Cup Milk
  • Warmed
• 6 Tablespoons Butter
  • Room Temperature
• 3 Cups Flour
• 1/3 Cup Sugar
• 2 Teaspoons Yeast
• 1/2 Teaspoon Salt
• 1 Egg
  • Room Temperature

FILLING

• 7 Tablespoons Butter
  • Melted
• 2/3 Cup Dark Brown Sugar
• 1/4 Cup Flour
• 2 1/2 Teaspoons Ground Cinnamon
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Salt

TOPPING

• 1/4 Cup Powdered Sugar
• 2 Teaspoons Heavy Cream
• 1 Teaspoon Vanilla Extract

Directions

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DOUGH

1. Grease and flour a 9×5 loaf pan.
   
2. Put the milk in a small pot and heat until warm to the touch. If you overheat it, let it cool before using.
   
3. In the bowl of a mixer, combine flour, sugar, yeast and salt. Add the warm milk, butter and egg and mix for 5-8 minutes until the dough is smooth and elastic.
   
4. Place the dough into a lightly greased bowl, cover with plastic wrap and let it rise until almost doubled in size. (1 hour)
   
5. While the dough rises, make the filling. Combine the butter and brown sugar until combined and smooth. Add the flour, cinnamon, vanilla and salt and mix until well incorporated.
   
6. Roll the dough into a 12″x20″ rectangle. Spread the filling over the dough.
   
7. Roll the dough into a 20″ log and then stretch the log to be approximately 24″ long.
   
8. Cut the dough into 16 even pieces.
   
9. In the loaf pan, place two rows of six pieces, seam down with the swirls facing the end of the pan.
   
10. Place the remaining 4 pieces on top, centered.
    
11. Loosely cover the loaf with plastic wrap and let rise until the dough is 1″ over the top of the pan.

BAKE

1. Preheat oven to 350 degrees.
2. Brush the loaf with an egg wash and bake for 20-25 minutes. Check on the loaf at this point and make it a tin foil hat if it is browning.
3. Bake for an additional 30-35 minutes.
4. Let the bread cool in the pan for 15 minutes.
5. While it cools, make the topping.
6. Top the bread and serve

Notes:
The flavor is good, but I think next time I will try adding some ground clove, ginger and/or molasses to the filling.

Notes:
I’m curious if you let the top row rise separately, so they aren’t squishing down the bottom row, if you would get a better rise and then put the top row into the pan before baking??