A bakery-style yeasted loaf swirled with cinnamon sugar and finished with a glossy maple glaze — tender, buttery, and perfect for brunch.

Scale

For the dough:

1 cup (240 ml) whole milk, warmed to 110°F (43°C)

2 1/4 tsp active dry yeast

3 tbsp granulated sugar

1/3 cup (75 g) unsalted butter, melted

2 large eggs

3 1/2–4 cups all-purpose flour

1 tsp salt

1 tsp vanilla extract

For the cinnamon swirl:

1/2 cup light brown sugar

2 tbsp granulated sugar

2 tbsp ground cinnamon

3 tbsp unsalted butter, softened

For the maple glaze:

1 cup powdered sugar

2–3 tbsp pure maple syrup

1–2 tsp milk (if needed)

Pinch of salt

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1. Bloom yeast with warmed milk and 1 tbsp sugar until foamy.

2. In mixer bowl combine flour, sugar, salt. Add yeast mixture, melted butter, eggs, and vanilla. Knead until smooth.

3. Place dough in oiled bowl, cover and let rise until doubled (1–1.5 hrs).

4. Mix brown sugar, sugar, and cinnamon; fold in softened butter to make a spread.

5. Roll dough into rectangle, spread filling, roll tightly, and cut lengthwise. Twist halves and place in loaf pan.

6. Let rise 30–45 minutes, preheat oven to 350°F (175°C).

7. Bake 35–45 minutes until internal temp 190–200°F. Cool slightly.

8. Whisk glaze ingredients and drizzle over warm loaf.

You can make dough the night before — refrigerate after first rise and shape the next day.

Swap half the flour for bread flour for a chewier crumb.

For dairy-free, use a non-dairy milk and oil in place of butter.