A soft, lightly sweet homemade yeast bread with a buttery cinnamon-sugar swirl running through each loaf. The recipe makes two generous loaves and freezes beautifully. Raisins can be added for a classic cinnamon-raisin variation.
Yield: 2 loaves
Pan Size: Two 9 × 5-inch loaf pans
Rise Time: About 1 hour 20 minutes total
Bake Time: 35 minutes
Ingredients:
- 1 cup milk
- ¾ cup water
- ⅓ cup butter
- About 7½ cups all-purpose flour (approximately 968 grams), more or less as needed
- 6 tablespoons granulated sugar
- 1½ teaspoons salt
- 4 teaspoons instant yeast (preferred), or 2 packages active dry yeast
- 3 large eggs, room temperature
- 1 cup raisins, optional
For the Cinnamon Swirl:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
Instructions:
- Combine the milk, water and ⅓ cup butter in a small saucepan. Heat over low heat until warm but not hot. Remove from the heat and stir until the butter is completely melted.
- Place 6 cups of the flour, 6 tablespoons sugar, salt and instant yeast in the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
- Gradually add the eggs and mix until incorporated.
- Slowly add the warm milk mixture and continue mixing for a couple of minutes.
- Gradually add enough of the remaining flour for the dough to cling to the dough hook, pull away from the sides of the bowl and form a soft ball. Add the raisins at this point, if using.
- Knead with the dough hook for about 5 minutes.
- Transfer the dough to a greased bowl. Cover and place in a warm location until doubled in size, about 40 minutes.
- Meanwhile, combine the ½ cup sugar and cinnamon in a small bowl. Lightly coat two 9 × 5-inch loaf pans with nonstick cooking spray.
- Punch down the risen dough and divide it into two equal portions.
- Roll each half into approximately a 9 × 14-inch rectangle.
- Brush each rectangle with melted butter and sprinkle evenly with the cinnamon-sugar mixture.
- Starting at a short end, roll each rectangle tightly into a loaf. Pinch the seam closed and place seam-side down in the prepared loaf pans.
- Cover and allow the loaves to rise in a warm place until doubled, about 40 minutes.
- Meanwhile, preheat oven to 375°F.
- Bake for approximately 35 minutes, until the loaves are golden brown and baked through.
- Remove the loaves from the pans immediately and transfer to wire racks to cool completely.
Tip: For a nice defined cinnamon spiral, roll the dough fairly tightly after adding the butter and cinnamon sugar. Don't add more flour than necessary—the dough should be soft, which helps produce a tender loaf.
To Freeze: Cool the loaves completely, then wrap tightly and freeze. The loaves freeze beautifully.
Source: The Italian Dish Blog