Homemade Cinnamon Bread

A soft stand-mixer loaf rolled up with cinnamon sugar and finished with a cinnamon–brown sugar top.

Serves 8. About 2 hours, mostly rising time.

• 1 cup warm milk
• 2 1/4 tsp yeast
• 1 tsp sugar
• 3 cups + 3 tbsp flour
• 2 tbsp salted butter, melted
• 1/4 cup sugar
• 2 tbsp cinnamon
• Cooking oil (for greasing and spraying)
• Brown sugar (for the topping)

1. Bloom the yeast. Put 1 cup warm milk, 2 1/4 tsp yeast, and 1 tsp sugar in a stand mixer bowl. Let sit for 5–7 minutes until frothy.
2. Add flour and butter. Add 3 cups + 3 tbsp of flour and 2 tbsp of melted salted butter to the mixer.
3. Mix the dough. Combine until it’s a formed ball that’s all pulled away from the sides of the bowl.
4. Coat the dough. Put in a greased bowl and flip around so all sides are coated.
5. First rise. Cover with a clean kitchen towel and leave in a warm area for an hour to rise.
6. Roll it out. Roll out on a floured surface into roughly a 12×5-inch rectangle.
7. Add the cinnamon sugar. Mix together 1/4 cup sugar and 2 tbsp of cinnamon and spread out on the dough.
8. Roll and pan. Roll tightly and place inside a greased bread pan/meatloaf pan and cover for an additional 30 minutes to rise.
9. Top it. Preheat oven to 350°F. When 30 minutes is up, spray with some cooking oil or brush melted butter, and sprinkle enough cinnamon and brown sugar that it makes your heart happy.
10. Bake. Bake for 36 minutes.
11. Cool. Let sit on a wire rack for 20 minutes before cutting.

Note: Butter and cinnamon/sugar on both sides.

Hope this works as well for everyone else as it did in my kitchen.