Cinnamon Sugar Bread

Ingredients

• 400 g All-purpose flour
• 200 g Warm milk (¾ cup + 1 tbsp)
• 7 g Instant yeast
• 50 g Granulated sugar
• 50 g Large egg
• 45 g Unsalted butter (Melted)
• 7 g Salt
• 1 tsp Vanilla extract
• 75 g Brown sugar (⅓ cup + 1 tbsp, packed)
• 25 g Granulated sugar
• 12 g Ground cinnamon (About)
• Salt (Pinch)
• 1 tbsp Milk (Use 1–2 tbsp; for brushing)

Steps

1. 1

   In a mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Let the mixture sit for 5 minutes.

2. 2

   Add the egg, melted butter, and vanilla extract to the yeast mixture. Mix until combined.

3. 3

   Add the flour and dough salt. Knead for 8–10 minutes, until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky.

4. 4

   Cover the dough and let it rise for 1–1½ hours, or until doubled in size.

5. 5

   In a separate bowl, mix the brown sugar, filling granulated sugar, cinnamon, and a pinch of salt.

6. 6

   Roll the risen dough into an approximately 10 × 16-inch rectangle.

7. 7

   Lightly brush the dough with 1–2 tablespoons of milk; do not soak it.

8. 8

   Sprinkle the cinnamon-sugar mixture evenly over the dough and gently press it into the surface.

9. 9

   Roll the dough tightly from a short side. Pinch the seam closed, then place the loaf seam-side down in a greased 9 × 5-inch loaf pan.

10. 10

    Cover the loaf and let it rise for 35–50 minutes, until puffy.

11. 11

    Bake at 350°F (175°C): 32–38 minutes in a metal pan, or 38–45 minutes in a glass pan.

12. 12

    If the top browns too quickly, loosely cover the loaf with foil during the last 10–15 minutes of baking.

13. 13

    Let the bread cool for at least 30–40 minutes before slicing.

Notes

The recipe gives separate baking ranges for metal and glass loaf pans. Greasing the 9 × 5-inch loaf pan is specified, but the type or amount of grease is not given.

Nutrition per serving

• bread
• dessert
• vegetarian
• baked
• cinnamon
• sweet