A delightful twist on the classic cinnamon swirl bread, this recipe combines the comforting flavors of cinnamon and sugar with a soft, fluffy bread texture.
Dissolve the yeast in the warm water and let it sit until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Heat the milk, sugar, butter, and salt in a saucepan until the butter melts. Let it cool to lukewarm.
Stir constantly to prevent the milk from scorching.
Combine 3 cups of flour with the milk mixture, yeast, and eggs in a mixing bowl. Mix until smooth.
Use a wooden spoon or a stand mixer with a dough hook for easier mixing.
Gradually add the remaining flour to form a soft dough.
Add the flour slowly to avoid over-drying the dough.
Knead the dough on a floured surface until smooth and elastic.
Knead for about 8-10 minutes to develop the gluten.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Place the bowl in a warm area to speed up the rising process.
Punch down the dough and divide it into two portions. Roll each into a rectangle.
Roll out evenly to ensure a uniform loaf.
Spread the softened butter over each rectangle and sprinkle with the cinnamon sugar mixture.
Leave a small border around the edges to prevent the filling from spilling out.
Roll up each rectangle tightly and seal the edges. Place in greased loaf pans.
Pinch the seams tightly to maintain the shape during baking.
Let the loaves rise again until almost doubled in size.
Cover the pans with a damp cloth to prevent the dough from drying out.
Bake in a preheated oven at 375°F for 35-40 minutes until golden brown.
Cover with foil if the tops brown too quickly.
Cool the loaves on a wire rack before slicing and serving.
Allow the bread to cool completely for easier slicing.
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