Cinnamon Swirl Bread

Pour the warm water into the bowl of your mixer, sprinkle in the yeast and 1 teaspoon of sugar, give it a quick mix and leave until frothy. About 10 minutes.

Add the sugar, melted butter, milk and eggs. Mix to combine.

Add the salt and half of the flour and mix to combine. Add the rest of the flour.

Knead for 8 to 10 minutes or until smooth and stretchy (Dough will be soft and a little bit sticky). This process can also be done by hand, just knead for about 15 minutes.

Oil the inside of a large bowl, shape dough into a ball and place in the oiled bowl,, cover the bowl with a plastic wrap and kitchen towel and place in a warm spot until doubled or more than doubled in size, about 1 hour 30 minutes.

Beautifully risen dough.

Mix the sugar and cinnamon together, melt the butter and allow to cool.

Generously grease 2 loaf pans with butter or 3 if using small pans

Deflate dough and turn out onto a lightly floured surface and divide.

Working with one dough, flatten with your hands to make a rectangle making sure it's not wider than your pan. Use a rolling pin to roll it out further to a large rectangle about 1/2 inch thickness and brush with some melted butter.

Sprinkle on the cinnamon sugar.

Now roll the dough as tight as you can into a log.

And pinch the edges together. Repeat process for the other half of dough.

Carefully place in the greased pans seam side down.. Cover loosely with plastic wrap and allow to double in size, about 1 hour.

10 to 15 minutes before the end of the rise, preheat your oven to 350 degrees F. Crack the egg into a bowl, add a tablespoon of milk and whisk to combine.

Uncover dough, lightly brush with the egg wash (I sprinkled cinnamon sugar on one) and bake in the preheated oven for 30 to 35 minutes.

Remove bread from pan and allow to cool.

Enjoy!