Cinnamon Bread

This is one of the best loaves of bread I’ve ever made! This cinnamon bread is soft, smells heavenly, and is delicious by itself, no butter or jam needed. I imagine that it would make divine French toast, but we just sliced and ate it!

• 2 1/4 teaspoons yeast
• 1/3 cup warm water (120ºF – 130ºF)
• 1/2 cup warm milk (120ºF – 130ºF)
• 1/4 cup melted butter
• 2 large egg yolks
• 2 3/4 cups flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt

For the filling:

• 1/2 cup butter, room temperature
• 1/2 cup light brown sugar
• 1 tablespoon cinnamon

Egg wash:

• 1 large egg
• 1 tablespoon water

1. In a stand up mixer with a dough hook, dissolve yeast in warm water and let stand until frothy – about 10 minutes. mix in milk, melted butter, and egg yolks.
2. Add flour, sugar, and salt. Beat on medium speed for 5 to 6 minutes, until the dough is smooth and pulls away from the sides of the bowl. Transfer dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise until doubled in size – about 1 hour.
3. In a small bowl, combine butter, light brown sugar, and cinnamon – set aside.`
4. Grease a 9″ x 5″ loaf pan. Cut dough in two portions. On a lightly floured surface, roll one portion of the dough into a 9″ x 14″ rectangle, spread half of the sugar cinnamon on the dough to the edges. Starting on the short end, tightly roll up dough – place in the loaf pan seam side down. Repeat process with the other portion of the dough.
5. Cover with damp kitchen towel, and let rise until it doubles in size – about an hour.
6. Preheat oven to 325º. Whisk egg and water, lightly brush on the loaf. Bake for 50 to 55 minutes until golden. Let cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.