Name: Cinnamon Swirl Bread
Ingredients: For the Dough: High-protein bread flour: As required (typically around 3-3.5 cups).; Active dry yeast: 2 1/4 teaspoons.; Whole milk: Warmed to 105-110°F (about 1 cup).; Granulated sugar: About 1/4 cup.; Salt: 1 teaspoon.; Softened butter: About 4 tablespoons.; For the Filling: Ground cinnamon: 2 tablespoons.; Granulated sugar: 1/2 cup.; Melted butter: As needed for brushing (around 2 tablespoons).; Optional Add-ins for Variations: Raisins: 1 cup (soaked and drained).; Chopped toasted nuts (walnuts or pecans): 3/4 cup.; For Glaze (Optional): Vanilla Glaze: Powdered sugar (1 cup), milk (2-3 tablespoons), vanilla extract (1/2 teaspoon).; Cream Cheese Glaze: Cream cheese (4 oz), powdered sugar (1 cup), milk (2-3 tablespoons), vanilla extract (1/2 teaspoon).; Maple Glaze: Powdered sugar (1 cup), maple syrup (3 tablespoons), milk (1-2 tablespoons).

Ingredients

For the Dough:
- High-protein bread flour: As required (typically around 3-3.5 cups).
- Active dry yeast: 2 1/4 teaspoons.
- Whole milk: Warmed to 105-110°F (about 1 cup).
- Granulated sugar: About 1/4 cup.
- Salt: 1 teaspoon.
- Softened butter: About 4 tablespoons.
For the Filling:
- Ground cinnamon: 2 tablespoons.
- Granulated sugar: 1/2 cup.
- Melted butter: As needed for brushing (around 2 tablespoons).
Optional Add-ins for Variations:
- Raisins: 1 cup (soaked and drained).
- Chopped toasted nuts (walnuts or pecans): 3/4 cup.
For Glaze (Optional):
- Vanilla Glaze: Powdered sugar (1 cup), milk (2-3 tablespoons), vanilla extract (1/2 teaspoon).
- Cream Cheese Glaze: Cream cheese (4 oz), powdered sugar (1 cup), milk (2-3 tablespoons), vanilla extract (1/2 teaspoon).
- Maple Glaze: Powdered sugar (1 cup), maple syrup (3 tablespoons), milk (1-2 tablespoons).

Instructions

Activate Yeast:
- Dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
Prepare Dough:
- In a stand mixer bowl, combine bread flour, sugar, and salt.
- Add the activated yeast mixture and softened butter. Mix with a dough hook for 8-10 minutes or knead by hand for 10-12 minutes until smooth and elastic.
- Perform the windowpane test to ensure proper gluten development.
First Rise:
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (75-80°F) for 1-1.5 hours until doubled in size. Test readiness with the finger poke test.
Shape Dough:
- Roll the dough into an 8×15-inch rectangle on a floured surface.
- Brush with melted butter, leaving a 1-inch border.
- Mix cinnamon and sugar; sprinkle evenly over the butter.
- Roll tightly into a log, sealing seams and ends.
Second Rise:
- Place the rolled dough in a greased 9×5-inch pan. Cover and let rise for 45-60 minutes until the dough crests above the rim.
Bake:
- Preheat the oven to 350°F.
- Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 1 hour.
Optional Glaze:
- Drizzle your chosen glaze over the slightly warm bread for added sweetness and presentation.

Notes

Proofing Tips: Ideal proofing temperature is 75-80°F. Avoid rushing this step for the best texture and swirl definition.
Prevent Gaps: Roll the dough tightly and maintain an even layer of filling to avoid gaps.
Storage: Store in an airtight container for up to 3 days at room temperature. Freeze slices with parchment paper between them for up to 3 months. Thaw overnight and reheat gently.