Ingredients:

  • 1 cup whole milk
  • 1 packet active dry yeast
  • 0.25 cup granulated sugar (for yeast activation)
  • 4 tbsp unsalted butter, melted (for dough base)
  • 1 large egg
  • 1 tsp kosher salt
  • 3 to 3.5 cups all-purpose flour
  • 0.5 cup granulated sugar (for filling)
  • 2 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted (for filling)
  • 0.5 cup powdered sugar (for glaze)
  • 1.5 tbsp heavy cream (for glaze)
  • 0.5 tsp vanilla extract (for glaze)

Instructions:

  1. Activate the Yeast. Pour the warm milk (110°F) and 1 tablespoon of the sugar into your mixing bowl. Sprinkle the yeast over the top and let it sit for 5–10 minutes until the surface is foamy and smells like fresh bread. <small>Note: If it doesn't foam, your yeast might be old or the milk was too hot.</small>
  2. Mix the Base. Add the remaining sugar, 4 tablespoons of melted butter, the egg, and salt to the yeast mixture. Whisk gently to break up the egg yolk.
  3. Incorporate Flour. Gradually mix in 3 to 3.5 cups of flour. Use the dough hook on low speed until the dough pulls away from the sides but remains tacky.
  4. Knead for Elasticity. Knead the dough for 5–7 minutes until it feels smooth, bouncy, and springs back when poked.
  5. First Rise. Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm, draft free spot for 1 to 1.5 hours until it has clearly doubled in size.
  6. Shape the Rectangle. Punch down the dough to release air. On a floured surface, roll it into a 12x18 inch rectangle.
  7. Apply the Filling. Brush the surface with 2 tablespoons of melted butter and sprinkle evenly with the cinnamon-sugar mixture.
  8. Roll and Pan. Roll the dough tightly from the short end to form a log. Place into a greased 9x5 inch loaf pan.
  9. Second Rise. Let the dough rise in the loaf pan for an additional 30-45 minutes until puffy.
  10. Bake. Bake at 350°F (175°C) for 40–45 minutes until the loaf is golden brown and sounds hollow when tapped.
  11. Glaze. Whisk powdered sugar, cream, and vanilla to create a glaze. Drizzle over the bread once it has cooled slightly.