Pioneer Woman Cinnamon Bread (Print Version)
# Ingredients:
→ Dough
01 -
1 cup whole milk
02 -
6 tablespoons unsalted butter
03 -
2 1/2 teaspoons active dry yeast
04 -
2 large eggs
05 -
1/3 cup granulated sugar
06 -
3 1/2 cups all-purpose flour, plus more as needed
07 -
1 teaspoon salt
→ Filling and Assembly
08 -
2 tablespoons softened butter, plus more for greasing (approximately 4 tablespoons total)
09 -
1/3 cup granulated sugar
10 -
2 tablespoons ground cinnamon
→ Egg Wash
11 -
1 large egg
12 -
1 tablespoon milk
# Instructions:
01 -
Melt 6 tablespoons of butter with 1 cup of whole milk in a saucepan over low heat. Allow the mixture to cool to approximately 115°F (46°C). Sprinkle 2 1/2 teaspoons of active dry yeast over the liquid, stir gently, and let stand for 10 minutes until foamy.
02 -
In the bowl of an electric mixer fitted with a paddle attachment, beat 1/3 cup granulated sugar together with 2 large eggs until smooth. Pour in the yeast mixture and mix just until combined.
03 -
Add 1 3/4 cups of all-purpose flour and 1 teaspoon of salt to the wet mixture. Mix to combine. Gradually add the remaining flour, mixing after each addition, until a soft dough forms.
04 -
Switch to the dough hook attachment. Knead on medium speed for 10 minutes, or until the dough is smooth and begins to pull away from the bowl. If the dough remains sticky, add all-purpose flour 1 tablespoon at a time until workable.
05 -
Transfer the dough to an oiled bowl, turning it once to coat the surface. Cover with plastic wrap and let rise in a warm, draft-free area for 2 hours or until doubled in volume.
06 -
Roll the dough out on a lightly floured surface into a rectangle approximately 1/4 inch thick. Evenly spread 2 tablespoons of softened butter across the dough. In a small bowl, mix 1/3 cup granulated sugar with 2 tablespoons ground cinnamon and sprinkle it evenly over the buttered dough.
07 -
Roll the dough tightly from the long edge to form a log. Place the roll seam-side down in a buttered loaf pan. Lightly grease a piece of plastic wrap and cover the loaf. Allow it to rise for 1 hour and 45 minutes until nearly doubled.
08 -
Preheat the oven to 350°F (175°C). In a small bowl, whisk 1 large egg with 1 tablespoon of milk. Brush the risen loaf with the egg wash before baking.
09 -
Bake the loaf for 40 minutes or until the surface is golden brown and the bread sounds hollow when tapped. Tent loosely with aluminum foil if the top browns too quickly. Remove from the oven and cool on a wire rack before slicing.
# Notes:
01 -
Ensure the yeast mixture is not too hot to avoid killing the yeast. For a neater swirl, roll the dough tightly and seal the seam well.