Ingredients

Scale

To activate the yeast:

1 teaspoon sugar
1/2 teaspoon flour
1/4 cup warm water (100 F)
1 Tablespoon active dry yeast

For the dough:

1 cup whole milk
6 Tablespoons sugar
1 1/2 teaspoons salt
1/4 cup (4 Tablespoons) butter, melted
2 large eggs
4 cups bread flour

For the filling:

1/2 cup butter, softened
1 1/2 cups brown sugar
2 Tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
3 Tablespoons heavy cream

For the tops of the loaves:

1 egg, beaten and raw (turbinado) sugar (or cinnamon sugar)

Instructions

Put the sugar, flour, warm water and yeast in a small bowl, stir to mix, then let sit for 5 minutes.
Meanwhile put the milk, sugar and salt in another bowl. Microwave on high for 1 minute to warm and stir until the sugar and salt are dissolved in the milk.
Pour the milk mixture and the melted butter into the bowl of standing mixer with a dough hook. Add the eggs. Begin the mixer on setting 2, slowly adding the flour and scraping the sides of the bowl several times. Pour in the yeast mixture and mix a little longer until it’s well mixed. Stop to scrape the sides of the bowl and check that everything is incorporated.
Put the mixer on 2 and knead for 2 minutes. Check the dough. Knead on 2 for 2 more minutes and if the dough is sticky, adding flour as needed until the dough is smooth and holding it’s shape (not sticking to everything).
While the dough is mixing preheat the oven to 170 F., then turn off the oven. This creates the perfect rising environment for the dough.
When the dough is ready, spray the bowl with cooking spray, cover with a clean kitchen towel and set in the oven to rise. Let rise until doubled in size, about 40 minutes.
While the dough is rising, mix all the filling ingredients together in a small mixing bowl. Spray two 9×5 inch loaf pans with cooking spray or brush with butter.
Cut the dough in half using a sharp knife. Shape each piece into a square on a clean floured surface, then roll the each of the two pieces out into as large of a square as the dough will reasonably allow. Spread half of the cinnamon mixture onto each square.
To roll the dough: choose which way you are going to roll, then mark the center top and bottom. Roll the dough inward on both sides to the center. (This is quite easy if you have two people, both rolling inward from each side at the same time.) Now take the ends of this rope of dough and bring them to the center of the roll. Flip the whole thing so the loose ends are facing downwards and set in a prepared pan. Repeat with the other piece of dough.
Spray the tops of the loaves with cooking spray, then set the loaf pans in the oven, covering with a clean towel, for about 30 minutes. Remove the towel and gently brush the tops of the loaves with egg wash, then sprinkle with raw sugar.
Leaving the loaves in the oven, heat the oven to 350 F. Bake at 350 F. for 15 minutes, then reduce heat and bake at 300 F. for 45 minutes, watching carefully. As the tops of the loaves brown, cover them with foil to keep them from browning too much on top.
Remove from the oven and let cool. Slice and enjoy!

Notes

I don’t know if the prep time is accurate, but I would allow for an hour. Also, leave some extra time for rising … this project is best for a lazy afternoon when you are home doing other things yet able to check on the dough.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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