American
Cinnamon Swirl Sandwich Bread
A soft milk-enriched sandwich loaf wraps a tight cinnamon-sugar spiral, with an egg-white binder that limits gaps and produces clean, fragrant slices for toast.
16 servings · 35 minutes prep · 45 minutes cook
Ingredients
Milk Dough
- 7/8 cup whole milk, lukewarm
- 2 1/4 teaspoons instant yeast
- 3 tablespoons granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, softened
- 3 1/4 cups bread flour
- 1 1/4 teaspoons Diamond Crystal kosher salt
Cinnamon Swirl
- 1/3 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour
- 1 large egg white, beaten with 1 teaspoon water
Directions
Knead and Rise
- Mix the milk, yeast, sugar, egg, bread flour, and salt until shaggy. Knead while adding the butter gradually, then continue for 7 to 9 minutes until smooth and elastic.
- Cover and rise for 60 to 75 minutes, until nearly doubled. Butter a 9-by-5-inch loaf pan.
Fill and Shape
- Whisk the sugar, cinnamon, and flour. Press the dough into a 9-by-18-inch rectangle with a short edge facing you.
- Brush a thin even layer of the egg white over the dough, leaving the far 3/4 inch bare. Sprinkle the filling evenly, roll tightly from the near short edge, pinch the seam and ends closed, and place seam-side down in the pan.
- Cover and rise for 45 to 60 minutes, until the center crowns about 1 inch above the rim. Heat the oven to 350°F (175°C).
Bake and Cool
- Bake for 40 to 45 minutes, tenting loosely after 25 minutes if deeply browned, until the center reaches 190°F (88°C). Turn out after 5 minutes and cool completely on a rack for at least 2 hours before slicing.
Cool and Store
- Cool the loaf completely before wrapping well. Store at room temperature for up to 3 days; for longer storage, slice, wrap airtight, and freeze for up to 2 months, thawing only what is needed.
