Bursting with gooey brown sugar and rich cinnamon flavor, this buttery soft cinnamon swirl bread is a breakfast favorite!
Dissolve the sugar in warm water. Add the yeast and allow it to proof until it resembles a creamy foam.
Stir the salt and oil into the proofed yeast mixture with a spoon.
Add flour to the mixture, one cup at a time. I prefer to use a whisk to mix in the first 3 cups to ensure a smooth dough. I switch to a wooden spoon for the last 3 cups.
Turn out the dough onto a lightly floured surface and knead it until smooth and elastic (about 10 minutes).
Place the dough into a well-oiled bowl. Cover it with a damp cotton cloth or plastic wrap. Allow the dough to rise until doubled (about 1 hour).
Punch down the dough and remove it from the bowl. Knead it for a few minutes, then divide it in half.
Roll out the dough and sprinkle it with brown sugar and cinnamon. (I don’t have measurements for you. Just do what feels right!)
After the dough is covered in brown sugar and cinnamon, roll it up and pinch the seams shut. Place the loaves onto a parchment paper lined cookie sheet and allow it to rise for 30 minutes.
Beat 1 egg and 1 tablespoon of water together to make an egg wash. Brush the risen dough with the egg wash, then bake the bread at 350 degrees for 30 minutes.
When the bread is finished baking, allow it to cool on a wire rack before slicing it and slathering with salted butter!
Best served fresh from the oven, slathered with salted butter!
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