Cinnamon Swirl Bread

Mother's day is just around the corner, so to help all of you out there with making this day special I decided to post this bread which is great for a Mother's day breakfast and dessert recipe. 

If you are planning on making breakfast in bed I highly recommend making this bread. Yes, it does take some time so you will have to make it the day before but let me tell you, it is completely worth it! Now, I don't say that about any old bread recipe because I have had my share of bread fiascoes but this recipe is pure and utter genius!! 

I highly recommend making french toast with this bread. It absorbs the milk and eggs and when you slice into the french toast mmm... it tastes likes heaven! I guarantee your Mother will be over the moon with homemade bread and french toast for breakfast. I wish you all a happy Mother's day and enjoy the delicious cinnamon-y smell that will be wafting from your ovens :)

- - - - - -recipe- - - - - - 

adapted from The Pioneer Woman

Ingredients

6 tbsp butter
2 1/2 tsp active dry yeast 
2 large eggs 
1/3 cup sugar
3 1/2 cups all-purpose flour
1 tsp salt
2 tbsp butter, melted
1/3 cups sugar
2 tbsp cinnamon
1/3 cups raisins (optional, but I highly recommend using them)
1 egg and a dash of milk mixed together, for brushing
Softened butter, for smearing and greasing

Ready, set, BAKE!
1. In a medium saucepan melt the butter and milk together just until very warm, do not boil. Allow for it to cool until it is warm to the touch. Once how sprinkle the yeast over the top, gently stir it together and allow to sit for 10 minutes.
2. In  a medium bowl combine the flour and salt; set aside.
3. In a large bowl mix the sugar and eggs until combined. Pour in the milk mixture until combined. Gently pour in half of the flour mixture and stir until completely blended in. Pour in the remaining flour mixture and mix until you know longer can with your wooden spoon.
4. On a very lightly floured work surface, turn your dough and knead until smooth and is not longer sticky, about 5-7 minutes. You may need to add 1 or 2 more tablespoons of flour to reach that smooth consistency.
5. Wash the bowl you previously used for the dough and later fill it up with boiling water, for about 5 minutes. This will heat up the bowl and will help to the dough to rise.
6. Once your bowl is warm drizzle it with canola oil, then toss the dough in the oil until it is fully coated. Cover your dough and allow it to rise in a warm place for 2 hours.
7. Once risen, turn the dough onto the work surface (I did not flour it but you may if you need to). Roll the dough into a neat rectangle no wider than your loaf pan. Take the 2 tablespoons of melted butter and gently brush it over the dough.
8. In a small bowl mix the sugar and cinnamon together, then sprinkle it evenly over the butter-smeared dough. Now take the raisins and very gently press them just a tiny bit into the dough.
9. Starting at the end closest to you, roll the dough away from you, keeping it tight. When you get to the end pinch the seam to seal the dough roll together.
10. Take your loaf pan and butter it generously with softened butter. Place the dough seam down into the pan. Cover it loosely with plastic wrap and allow it to rise for another 2 hours.
11. Preheat your oven to 350°F.
12. Mix the egg and dash of milk, gently brush it over the top of the loaf.*
13. Place the loaf in the  middle rack and bake it for 30-40 minutes or until golden brown on the top.

*Note: You can use the remaining egg and milk mixture later to make french toast with the cinnamon bread.