Cinnamon Swirl Bread

Ingredients

• Cinnamon Sugar:
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 5 teaspoons ground cinnamon
• Bread:
• 1 1/2 cups milk, heated to 110 degrees
• 4 tablespoons unsalted butter, 3 tablespoons melted
• 3 large egg yolks
• 4 1/4 cups all-purpose flour, plus more as needed
• 2 1/4 teaspoons rapid rise or instant yeast (1 package)
• 1 tablespoon sugar
• 1 1/2 teaspoons salt

Directions

1. For the cinnamon sugar: Combine ingredients in a small bowl, breaking up clumps. Cover tightly with plastic wrap.
2. For the bread: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a large liquid measuring cup.
3. Mix 1/4 cup cinnamon sugar, flour, yeast, sugar, and salt in the large bowl of a standing mixer fitted with the dough hook. Turn mixer to low and slowly add milk mixture.
4. After dough comes together, increase speed to medium and mix until dough is smooth and comes away from the sides of the bowl, 5-6 minutes. (If dough seems too sticky, add up to 1/4 cup more flour during mixing.)
5. Turn dough out onto an un-floured counter and knead to form a smooth, round ball. Transfer dough to a greased bowl and turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. (Do not place in a warm oven or the sugar in the dough will melt.)
6. Spray a 9x5 inch loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 by 8 inch rectangle, with the short side facing you.
7. Using a spray bottle, lightly and evenly spray dough with water. Sprinkle 1/2 cup cinnamon sugar over dough, leaving a 2 inch border along the top edge. Lightly spray the cinnamon sugar with water until damp but not wet.
8. Starting with the edge nearest you, roll up the dough, then pinch the seam and ends closed. Place loaf seam side down in the prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above the rim of the pan, 1 to 1 1/2 hours.
9. Adjust oven rack to middle position and heat oven to 350 degrees. Melt remaining butter and brush over the top of the dough. Sprinkle with remaining cinnamon sugar.
10. Bake until the top is deep brown and the center of the bread registers 185 to 190 degrees on an instant-read thermometer, 45 to 60 minutes.
11. Turn bread out onto a rack and cool to room temperature, about 2 hours. Slice as desired.