Cinnamon Sugar Swirl Bread

Ingredients
Makes 2 loaves

• 4 3/4 cups unbleached bread flour
• 1 3/4 cups milk
• 2 tsp instant yeast
• 1 3/4 tsp sugar
• 1 1/4 tsp salt
• 11 tbsp butter, softened

Method

1. Combine the cinnamon and sugar and mix well. Set aside
2. Combine the bread flour, milk, yeast, sugar, and salt in a bowl of a stand mixer with a dough hook attached, and mix on low speed for about 5 minutes.
3. Increase to medium speed and add 1/2 of the softened butter, and mix for 1 minute.
4. Add the remaining softened butter and mix for an additional 5  to 6 minutes.
5. After the butter completely incorporated into the dough, place it in a container coated with non-stick cooking spray.
6. Cover the container with a lid and let the dough rest for 45 minutes in a oven with a glass of hot water in.
7. After 45 minutes, stretch and fold the dough, then return to the container for further proof for 45 minutes.
8. On a lightly floured work surface, divide the dough into 2 equal parts.
9. Preheat the oven to 375°F.
10. Roll out the dough with a roller pin to about 12" x 8" rectangle.
11. Spread the cinnamon sugar mixture onto the surface of the dough.
12. Roll up from the short end of the dough tightly like a jelly roll, and seal the seam at the end.
13. Coat the bread pans with non-stick cooking spray and gently place the dough into them.
14. Cover the dough lightly with a towel and let it rest  for 1 hour.
15. When dough has doubled, remove towel and place pans several inches apart in the center of the preheated oven.
16. Bake for 30 minutes, then rotate the pan and bake for another 15 minutes.
17. The bread is done when the top and sides are deep brown; the loaf sounds hollow when thumped on the bottom.
18. Place the bread on a wire rack to cool completely before slicing.