Homemade Cinnamon Bread
• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• 1/3 cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• 1/3 cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions
Melt butter with milk. Heat until very warm, but don’t 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.

In the bowl, mix sugar and eggs until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat until combined.
Add the other half and beat until combined.
knead dough for ten minutes. If dough is overly sticky, add 1/4 cup flour.

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 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 neat rectangle no wider
than the loaf pan you’re going to use, and about 18 to 24 inches long.
Smear with 2 tablespoons 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. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan.
Cover with plastic wrap and allow to rise for 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve,