Ingredients:

  • All-purpose flour: 3 1/2 cups (420g), plus more for dusting
  • Active dry yeast: 2 1/4 teaspoons (7g)
  • Granulated sugar: 1/4 cup (50g)
  • Salt: 1 teaspoon (6g)
  • Milk: 1 cup (240ml), lukewarm (around 110°F/43°C)
  • Unsalted butter: 4 tablespoons (56g), melted
  • Large eggs: 2, at room temperature
  • Unsalted butter: 4 tablespoons (56g), softened
  • Granulated sugar: 1/2 cup (100g)
  • Ground cinnamon: 2 tablespoons
  • Pinch of salt
  • Powdered sugar: 1 cup (120g)
  • Milk: 2-3 tablespoons (30-45ml)
  • Vanilla extract: 1/2 teaspoon (2.5ml)

Instructions:

  1. Combine warm milk, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a shaggy dough forms. Knead for 5-7 minutes (stand mixer) or 8-10 minutes (hand).
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise for 1-1.5 hours, or until doubled.
  5. In a small bowl, combine softened butter, sugar, cinnamon, and a pinch of salt.
  6. Punch down the dough. On a floured surface, roll into a 12x18 inch rectangle. Spread the cinnamon-sugar filling evenly.
  7. Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 10-12 even slices.
  8. Arrange the slices in a greased loaf pan. Cover and let rise for 30-45 minutes, or until puffy.
  9. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through.
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle with glaze if desired.