Ingredients
For the dough:
- 3 ½ cups all-purpose flour (plus more for dusting)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- ¼ cup granulated sugar
- 1 cup warm whole milk (110°F/43°C)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
For the cinnamon filling:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
For the cream cheese glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare the dough
In a large mixing bowl, combine the flour, yeast, salt, and granulated sugar. Stir to mix evenly. Add the warm milk, melted butter, and egg. Use a wooden spoon to blend until a sticky dough forms.
- Knead and rise
Turn the dough out onto a floured surface. Knead for 8–10 minutes, adding a little flour if too sticky, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size.
- Make the filling
In a small bowl, mix the softened butter, brown sugar, cinnamon, and vanilla until well combined. Set aside.
- Shape the bread
Punch down the risen dough to release air. Roll it out on a floured surface into a 12x18-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along the edges.
Starting from one long side, tightly roll the dough into a log. Pinch the seam closed to seal. Place the log seam-side down in a greased 9x5-inch loaf pan. Cover with plastic wrap and let rise for 30–45 minutes, until the dough reaches the top of the pan.
- Bake
Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the loaf for 35–40 minutes, or until golden brown on top and a thermometer inserted into the center reads 190°F (88°C). If the top browns too quickly, cover loosely with foil.
- Cool and glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread before serving.