Artisan Cinnamon Swirl Yeast Bread

Heat 1 cup of milk to approx. 110°F. In a stand mixer bowl, whisk warm milk with 1/4 cup sugar and 2 1/4 tsp yeast. Let bloom for 5-7 minutes until frothy.

Melt 3 tbsp of butter and let cool slightly. Add the melted butter, 1 large egg, and 1 tsp salt to the yeast mixture.

Add 3 cups flour gradually while mixing with a dough hook on low speed. Knead for 6-8 minutes until the dough is smooth and elastic.

Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.

Punch down dough and roll out on a lightly floured surface into a 9x18 inch rectangle. Melt remaining 1 tbsp butter and brush over the surface.

Mix 1/3 cup sugar with 1 tbsp cinnamon. Sprinkle evenly over the buttered dough, leaving a small border at the edges.

Tightly roll the dough starting from the short end. Pinch seams to seal and place seam-side down in a greased 9x5 inch loaf pan. Cover and let rise for 30-45 minutes.

Preheat oven to 350°F. Bake the loaf for 30-35 minutes until golden brown and hollow sounding when tapped (internal temp approx. 190°F).

Remove from pan immediately and cool completely on a wire rack before slicing to prevent gumminess.