Toasted Childhood Memories

Ever have those childhood memories and try to recreate them as an adult?  I remember forever ago, my mom would sometimes get cinnamon swirl bread from the local bakery.  It was totally round, so each slice was a circle.  We’d toast it up, top it with butter and enjoy each cinnamony bite.  The outside edge was coated in cinnamon sugar so in the toaster it would get all caramelized… oh I can just taste it.
While this doesn’t have the sugar coating, it’s darn close to what the bakery baked… sadly that bakery is no longer around.  I have wanted to try this recipe for a long time.  Once again – yeast.  Why do I fear it so much?  Well mostly because it often just refuses to rise for me.  Thankfully this time – it decided to behave and worked great.  So great that I had quite a hole in the middle of my loaf!  Be sure to wrap this one up tight…. It needs to be tucked in tight.

Cinnamon Swirl Bread
What you need!1C milk plus 2 Tbsp, divided
6 Tbsp unsalted butter
1 pkg active dry yeast
3 eggs, divided
1/3C granulated sugar
3 1/2-4C all purpose flour
1 tsp salt
2 Tbsp unsalted butter, softened
1/3C granulated sugar
1 1/2Tbsp cinnamon

Make it!In a 2-cup measuring cup, heat milk and butter to 115-120 degrees. Sprinkle with yeast, allow to sit for several minutes.
In the bowl of a stand mixer, with paddle attachment, mix together 1/3 cup granulated sugar and 2 eggs. With mixer on low, pour in milk mixture. Switch to the dough hook, add salt and flour. Add additional flour as needed. It should pull away from the sides of the bowl but remain sticky.
Grease your hands and a large bowl well with baking spray or olive oil. Transfer dough to bowl, cover and allow to rise for 1 1/2-2 hours or nearly doubled in size.
On a lightly floured surface or a silicone counter mat, roll dough to the wide length of your pan (ex: 10 inches) and approximately 18-22 inches long. Rub with softened butter and sprinkle entire surface with cinnamon and sugar.
Roll as tightly as possible and pinch seams closed. Place dough seam side down in a loaf pan greased with butter or baking spray. Cover and allow to rise for additional 1 1/2-2 hours.
Preheat oven to 350 degrees. In a small bowl, beat together 1 egg and 2 Tbsp milk. Brush exposed dough with egg wash. Bake for 35-40 minutes. Allow to cool slightly in pan before transferring to a wire rack to cool completely.