Ingredients:

  • 1 cup (240 ml) Warm Whole Milk, approximately 105–115°F
  • 2 ¼ teaspoons Active Dry Yeast (1 standard 7g packet)
  • ¼ cup Granulated Sugar, plus 1 teaspoon for yeast
  • 2 Large Eggs, room temperature, lightly beaten
  • ½ cup (113 g) Unsalted Butter, softened to room temperature (for dough)
  • 1 teaspoon Fine Sea Salt
  • 3 ½ cups (420 g) All-Purpose Flour, plus extra for dusting
  • ¼ cup (56 g) Unsalted Butter, melted (for filling)
  • ½ cup (110 g) Light Brown Sugar, packed (for filling)
  • 1 tablespoon Ground Cinnamon (for filling)
  • 1 tablespoon All-Purpose Flour (for filling)
  • 1 cup (120 g) Icing Sugar, sifted (for glaze)
  • 2–3 tablespoons Whole Milk (for glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Activate Yeast: Combine the warm milk, 1 teaspoon of sugar, and the yeast in a small bowl. Stir gently and let sit for 5–10 minutes until frothy (proof the yeast).
  2. Combine Wet Ingredients: In the stand mixer bowl, whisk the remaining ¼ cup sugar, salt, and softened butter. Add the beaten eggs and the activated yeast mixture. Mix briefly until just combined.
  3. Mix Dough: Add the flour, half a cup at a time, mixing on low speed until a shaggy dough forms.
  4. Knead: Knead using the dough hook for 8–10 minutes (or knead by hand for 12–15 minutes) until the dough is smooth, elastic, and passes the windowpane test.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly. Let rise in a warm, draught-free spot until doubled in size (60–90 minutes).
  6. Prepare Filling: While the dough rises, combine the brown sugar, cinnamon, melted butter, and 1 tablespoon of flour in a small bowl. Mix thoroughly until a thick, spreadable paste forms.
  7. Punch Down and Rest: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Cover and let rest for 10 minutes to relax the gluten.
  8. Roll and Spread: Roll the dough into a large rectangle, approximately 18 x 12 inches. Spread the cinnamon filling evenly over the surface, leaving a ½ inch border along the longest edge.
  9. Roll and Seal: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam shut very securely.
  10. Second Rise (Proofing): Place the rolled log seam-side down into the prepared 9x5 inch loaf tin. Cover loosely. Let rise again in a warm spot for 45–60 minutes, or until the loaf looks puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake the loaf for 35–40 minutes. If the top begins to brown too quickly, loosely tent it with foil after 20 minutes.
  12. Check Doneness: The loaf is done when the internal temperature reaches 200–205°F (93–96°C).
  13. Cool: Remove the loaf from the oven and immediately turn it out onto a wire rack. Let cool for at least 30 minutes before glazing or slicing.
  14. Mix Glaze: Whisk together the sifted icing sugar, vanilla, and milk until smooth and pourable.
  15. Drizzle: Drizzle the glaze generously over the cooled loaf. Allow the glaze to set slightly before slicing and serving.