recipe

What gives this loaf of bread its height and texture—and keeps that signature swirl in place? Gluten, and lots of it!

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Advanced
time
  • 2 hours, plus 1½ hours rising time, plus 2 hours cooling time
yield
  • Serves 10 (Makes 1 loaf)

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Prepare Ingredients

1 cup (8 ounces)
milk
3 tablespoons plus 1 tablespoon
unsalted butter, measured separately
½ cup (3½ ounces)
sugar
3 tablespoons
packed brown sugar
2 teaspoons
ground cinnamon
3 cups (15 ounces)
all-purpose flour
1½ teaspoons
instant or rapid-rise yeast
1 teaspoon
salt
Vegetable oil spray
1 teaspoon
water

Gather Baking Equipment

4-­cup liquid measuring cup
Rubber spatula
3
bowls (1 large, 1 medium, 1 small microwave-­safe)
Whisk
1-­tablespoon measuring spoon
Stand mixer with dough hook attachment
Plastic wrap
8½-by-4½-inch metal loaf pan
Ruler
Pastry brush
½-cup dry measuring cup
Oven mitts
Cooling rack
Butter knife
Cutting board
Bread knife
1
 
1 cup (8 ounces)
milk
3 tablespoons
unsalted butter

Place milk and 3 tablespoons butter in 4-cup liquid measuring cup. Heat in microwave for 1 minute. Stir mixture with rubber spatula. Continue to heat in microwave until butter is melted, about 1 minute. Remove from microwave and let milk mixture cool until just warm, about 20 minutes.

 
2
 
½ cup (3½ ounces)
sugar
3 tablespoons
packed brown sugar
2 teaspoons
ground cinnamon

While milk mixture cools, in medium bowl, whisk together sugar, brown sugar, and cinnamon. Measure 3 tablespoons cinnamon sugar into bowl of stand mixer. Set aside remaining cinnamon sugar mixture to use in steps 8 and 11.

 
3
 
3 cups (15 ounces)
all-­purpose flour
1½ teaspoons
instant or ­rapid-­rise yeast
1 teaspoon
salt

Add flour, yeast, and salt to stand mixer bowl with cinnamon sugar and whisk until combined. Lock bowl into place and attach dough hook to stand mixer.

 
4
 
2
large egg yolks

When milk mixture is just warm, add egg yolks to liquid measuring cup and whisk until combined.

 
5
 

Start mixer on low speed and slowly pour in milk mixture. Mix until no dry flour is visible, about 2 minutes. Increase speed to medium and knead dough for 8 minutes. Stop mixer.

 
6
 

Transfer dough to clean counter and knead dough for 30 seconds, then form dough into smooth ball.

 
7
 
Vegetable oil spray

Spray large bowl with vegetable oil spray. Place dough in greased bowl and cover with plastic wrap. Let dough rise until doubled in size, 1 to 1½ hours.

 
8
 
Vegetable oil spray

Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray. Transfer dough to clean counter and shape, fill, and roll up dough following photos, below.

3up pressing dough, brushing dough, sprinkling dough with cinnamon sugar

Transfer dough to clean counter and use your hands to gently press down on dough to pop any large bubbles. Pat dough into 18-by-7-inch rectangle with short edge facing you.

Use pastry brush to lightly paint dough with water.

Use ½-cup dry measuring cup to measure ½ cup reserved cinnamon sugar from bowl and sprinkle over dough, leaving 2-inch border along top.

3up pressing with measuring cup, rolling dough, pinching seam

Use bottom of measuring cup to gently press cinnamon sugar into dough. (Save remaining cinnamon sugar in bowl for sprinkling over top in step 11.)

Starting at short edge closest to you, roll up dough into log.

Use your fingers to pinch seam and ends closed. Place loaf seam side down in greased loaf pan.

 
9
 
Vegetable oil spray

Spray sheet of plastic with vegetable oil spray. Cover loaf pan loosely with greased plastic and let dough rise at room temperature until dough is level with top edge of pan, 30 to 45 minutes.

 
10
 

While dough rises, adjust oven rack to middle position and heat oven to 350 degrees.

 
11
 
1 tablespoon
unsalted butter

When dough is ready, melt remaining 1 tablespoon butter in small microwave-safe bowl. Discard plastic from loaf pan. Use pastry brush to gently brush top of loaf with melted butter. Sprinkle evenly with remaining cinnamon sugar.

 
12
 

Place loaf pan in oven. Bake until top is deep brown, 45 to 55 minutes. Use oven mitts to remove pan from oven and place on cooling rack (ask an adult for help). Let bread cool in pan for 15 minutes.

 
13
 

Carefully run butter knife around edges of bread to loosen from loaf pan (ask an adult for help—pan will be hot). Use oven mitts to carefully turn pan on its side and remove bread from pan. Let bread cool completely on cooling rack, about 2 hours. Transfer bread to cutting board, slice (ask an adult for help), and serve. (Bread can be stored in airtight container at room temperature for up to 3 days.)