Ingredients

  • 4 cups all-purpose flour
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) envelope active dry yeast
  • 1egg
  • ¼ cup melted butter
  • 1 ¼ cups warm milk (110 degrees F/45 degrees C)
  • 1 teaspoon vanilla extract
  • melted butter for brushing
  • 1 teaspoon ground cinnamon
  • ⅓ cup brown sugar
  • Directions

  • Step 1

    Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.

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  • Step 2

    Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.

  • Step 3

    Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.

  • Step 4

    Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.

  • Step 5

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 6

    Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.

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