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🧾 Ingredients
Dough
- 3 cups (375 g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¾ cup (180 ml) warm milk (not hot)
- ¼ cup (50 g) sugar
- ¼ cup (60 g) unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
Cinnamon Filling
- ⅓ cup (65 g) brown sugar
- 1½ tablespoons ground cinnamon
- 2 tablespoons soft butter
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
🥣 Instructions
1. Activate Yeast
- In a bowl, mix warm milk and sugar
- Sprinkle yeast on top and let sit 5–10 minutes until foamy
2. Make Dough
- Add melted butter, egg, and salt
- Gradually mix in flour until a soft dough forms
3. Knead
- Knead for 8–10 minutes until smooth and elastic
(or 5–6 minutes in a stand mixer)
4. First Rise
- Place dough in a greased bowl
- Cover and let rise for 1–1½ hours until doubled in size
5. Roll & Fill
- Roll dough into a rectangle (about 9×15 inches)
- Spread soft butter evenly
- Mix cinnamon + brown sugar and sprinkle over dough
6. Shape
- Roll tightly into a log (like a рулade)
- Place into a greased loaf pan
7. Second Rise
- Cover and let rise again for 30–45 minutes
🔥 Baking
- Preheat oven to 180°C (350°F)
- Bake for 30–35 minutes
- Top should be golden brown
❄️ Cool & Glaze
- Let cool for 10–15 minutes
- Drizzle glaze over warm bread if desired
💡 Tips
- Roll tightly for a neat swirl
- Don’t overfill or it may separate
- If top browns too fast, cover loosely with foil
🍞 Variations
- Add raisins or chopped nuts
- Use cream cheese glaze instead
- Make it into cinnamon rolls instead of a loaf
