Name: Cinnamon Roll Swirl Bread
Prep time: 120 min
Cook time: 22 min
Ingredients: 3 cups 375g Arrowhead Mills Unbleached All Purpose Flour; 1 packet, 7g active dry instant yeast; 3 tbsp butter ((melted)); 1 cup milk ((warm)); ¼ cup granulated sugar; 3 tbsp butter ((room temperature)); ½ cup brown sugar; 1 tbsp Cinnamon

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Cinnamon Roll Swirl Bread

Servings loaf

Prep Time2

Bake Time22

Ingredients

3 cups 375g Arrowhead Mills Unbleached All Purpose Flour
1 packet, 7g active dry instant yeast
3 tbsp butter (melted)
1 cup milk (warm)
¼ cup granulated sugar

Filling:

3 tbsp butter (room temperature)
½ cup brown sugar
1 tbsp Cinnamon

Instructions

In a pot, melt butter then add milk and 1 tbsp of granulated sugar.
Pour the warm milk mixture into a bowl, sprinkle yeast and rest for about 10 minutes.
Add the rest of the sugar and stir. Slowly stir in the flour (1 cup at a time) till dough forms.
Knead the dough for about 10 minutes till smooth and elastic.
Form a round ball with the dough, cover, and proof for 45 mins to 1 hour.
On a lightly flour surface roll the dough out into a rectangular shape (roughly about 11 x 14 inches)
Spread the room temperature butter on the dough. Sprinkle cinnamon sugar mixture evenly across the top.
From the longer side of the rectangular, start rolling the dough into a log. Make sure to roll the dough tightly.
Cut the dough into two equal size logs. Split the one log in half, then twist the two pieces together. Repeat with the second log.
Place each twisted log next to each other into a lightly grease loaf pan.
Cover the loaf pan with plastic wrap and let it rise for 20 – 30 minutes in a warm area.
Preheat the oven to 350 F.
Remove the plastic wrap, brush melted butter, and bake for 20 – 22 minutes or until golden brown on top.
Once baked, remove from oven and cool on cooler rack for 5 mins. Optional top with icing.