Homemade Cinnamon Swirl Bread

1. In a small bowl, add in the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until it gets foamy.
2. In a microwave-safe bowl, add the butter and milk. Place into the microwave for 2 minutes. Stir. Check to make sure it’s not over 110 degrees F. If it is, let it sit for a few minutes to cool.
3. Add the yeast mixture into the large bowl with the butter and milk. Stir.
4. Add the remaining sugar and whisk to combine.
5. Add 4 cups of bread flour and beat with a stand mixer and dough hook. If the dough still sticks to the bowl, add the remaining 1 cup of flour a little at a time until the ball forms and no longer sticks to the sides.
6. Mix the dough with the stand mixer on medium/high for about 5 minutes to knead it. The dough should stretch thin enough to see light through it without tearing. If it doesn’t stretch, keep kneading the dough with the mixer until it can pass the test. The dough will also become smooth.
7. Add the vegetable oil to a large bowl. Roll the ball of dough into the vegetable oil until it’s coated.
8. Cover the bowl loosely with plastic wrap and place into a warm place to rise for about 1 hour or until doubled.
9. Once the dough has doubled, punch it down. Divide the down into two equal balls.
10. Lightly flour a clean work surface with a couple of tablespoons of flour. Knead the dough to remove all of the air. I worked mine for about 4 minutes to release any air.
11. Press the dough into a rectangle form. Compare the width of the dough to your 9×5 inch loaf pan to make sure it will fit. Try to roll the dough so it increases in length and not width. Repeat with the second ball of dough.
12. Preheat oven to 350 degrees F and grease two 9×5-inch loaf pans with nonstick cooking spray.
13. Prepare the filling.

Filling

1. In a small dish, add the egg and 1 tablespoon of water. Whisk using a fork until well combined. Set aside.
2. In a small bowl, add the brown sugar and cinnamon. Stir to combine.
3. Using a pastry brush, brush the egg wash on the top of both rolled out pieces of dough.
4. Divide the cinnamon brown sugar between the two pieces of rolled out dough. Sprinkle the cinnamon brown sugar on top of the egg wash. Spread the mixture out evenly to cover all of the egg wash.
5. Roll both pieces of dough up as tight as you can to form two loaves. When they’re all roll up, pinch along the seam to close the bread up. Give it a few rolls back and forth to help remove any additional air bubbles.
6. Push the ends into the bread and fold the new edges down underneath the bread. That will seal in the cinnamon and sugar.
7. Place the bread into the loaf pan. Cover the loaves with plastic wrap and let rise for 20 to 30 minutes.
8. Remove the plastic wrap and brush the top of both loaves with the egg wash.
9. Place them into the preheated oven and let bake them for 40 – 45 minutes or until done.
10. Let the bread rest for about 20 minutes and remove from the loaf pan. Rub the loaf of bread with the tablespoon of butter.
11. Wrap the bread in a bread bag or plastic wrap to stay fresh and store at room temperature.