Pan de canela en espiral

Ingredientes

• 2 1/4 cup milk (1%, 2%, or whole milk)
• 2 tablespoons granulated sugar
• 2 1/4 teaspoons instant dry yeast
• 1 tablespoon salt
• 3 tablespoons butter (melted)
• 5 1/2-6 cups all-purpose flour
• 4 tablespoons softened salted butter
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon

Preparación

1. 1

   Warm 2 1/4 cup milk in a microwave-safe bowl or cup in 30-second increments until it reaches 100–110°F.

2. 2

   In the bowl of a stand mixer, combine the warm milk, 2 tablespoons granulated sugar, 2 1/4 teaspoons instant dry yeast, 1 tablespoon salt, 3 tablespoons butter (melted), and most of the flour, reserving 1 cup. Mix on low speed for 1 minute until combined. Gradually increase the speed and add the remaining flour, 1/4 cup at a time, until the dough forms a smooth and elastic ball. The dough should be soft and slightly tacky but not sticky.

3. 3

   Transfer the dough to a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 90 minutes, or until it doubles in size.

4. 4

   After the dough has risen, divide it into two equal portions. Use a rolling pin to roll each portion into a rectangle measuring approximately 9 x 15 inches. Spread 2 tablespoons of softened butter evenly over each rectangle, leaving a 1/2-inch border along one long edge.

5. 5

   In a small bowl, mix 1/2 cup brown sugar and 1 tablespoon ground cinnamon. Sprinkle the mixture evenly over the buttered surfaces of both rectangles. Starting from the buttered edge, roll each rectangle tightly lengthwise into a log. Pinch the seams and ends to seal.

6. 6

   Place each roll seam-side down into a lightly greased 9 x 5-inch loaf pan. Cover the pans and let the dough rise again for about 60 minutes, or until it doubles in size.

7. 7

   Preheat the oven to 350°F.

8. 8

   Bake the loaves for 35–40 minutes, or until the tops are golden brown.

9. 9

   Remove the loaves from the oven and let them cool in their pans for 10 minutes. Carefully transfer the loaves to a wire rack to cool completely before slicing.