Pioneer Cinnamon Loaf (Printable Version)
Fluffy cinnamon swirl loaf with a crisp crust. Enjoy it warm for breakfast, dessert, or a little comfort snack.
# What You'll Need:
→ Dough
01 -
1 teaspoon salt
02 -
3 1/2 cups all-purpose flour, plus more if your dough's really sticky
03 -
1/3 cup granulated sugar
04 -
2 large eggs
05 -
2 1/2 teaspoons active dry yeast
06 -
6 tablespoons unsalted butter
07 -
1 cup whole milk
→ Filling and Assembly
08 -
2 tablespoons soft butter, plus some extra for greasing (you’ll want about 4 tablespoons total)
09 -
2 tablespoons cinnamon—go ahead and make it heaping if you love spice
10 -
1/3 cup sugar
→ Egg Wash
11 -
1 tablespoon milk
12 -
1 large egg
# Step-by-Step Guide:
01 -
Slide the loaf into the oven and bake for about 40 minutes. When it’s beautifully golden and sounds a bit hollow if you tap it, take it out. Keep an eye out—if the top’s getting too brown, just lay some foil over it. Let your loaf cool completely on a rack before you grab a knife.
02 -
Crank your oven to 350°F (175°C). Beat a big egg and a splash of milk with a fork. Once the dough’s all puffy and ready, brush this mixture on top so you’ll get that shiny crust.
03 -
Roll your dough up super tight from the long side. Drop it, seam side down, into your buttered pan. Grab a bit of greased plastic wrap and let the loaf chill out under it for about 1 hour 45 minutes or till it’s grown a bunch.
04 -
Dust your counter with flour and roll out the dough into a big rectangle—aim for around 1/4 inch thick. Spread a generous layer of soft butter all over. Mix up your sugar and cinnamon in a bowl, then shake it over everything.
05 -
Move the dough into an oiled bowl and give it a quick flip so all the sides are coated. Toss some plastic wrap over the top and let it sit in a warm spot with no breeze for about 2 hours or until it gets twice as big.
06 -
Pop on the dough hook and knead the dough on medium for about 10 minutes. You’re looking for smooth and stretchy, and the dough should pull away from the bowl. If it’s sticking everywhere, sprinkle in more flour a little at a time till it’s easy to handle.
07 -
Pour in half your flour and add the salt to the wet stuff. Give it a good mix. Now, slowly add the rest of the flour, mixing after each spoonful, until your dough comes together nice and soft.
08 -
In your mixer bowl with the paddle, whip the sugar and eggs together so it’s nice and smooth. Dump in your yeast mixture and blend it in just till it’s all together.
09 -
Warm up the milk and butter together in a small pot until the butter melts, then let it sit till it’s about baby bath temperature—around 115°F. Sprinkle yeast on top, stir a bit, then leave it for 10 minutes so it gets foamy.
# Additional Notes:
01 -
Let your yeast mixture cool a bit after heating, so you don’t end up with sad yeast. For a swirl that looks tidy, roll the dough up tightly and pinch the seam closed so it stays put.