Ingredients
1cupwhole milk
6tbspunsalted butter
2½tspactive dry yeast
2large eggs
1/3cupsugar
3½cupsflour
1tspsalt
⅓cupsugar
2tbspcinnamon
2tbspunsalted butter,melted
2tbspunsalted butter,softened
1large egg
2tbspwhole milk
Preparation
Melt butter with milk. Heat until very warm, and careful not to boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Sift flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine.
Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat.
Cover the bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a 18×9-inch rectangle. Smear with 2 tablespoons of melted butter.
Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough.
Starting at the far end, roll dough toward you, keeping it tight and contained and pinch the seam to seal.
Smear a 9×5-inch loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees F.
Mix egg with milk, and brush over the top.
Bake for 40 minutes on a middle or lower rack in the oven. Remove from the pan and allow bread to cool.
