2¼ cups flour
¼ cup sugar
1 packet instant yeast
pinch of salt
4 tbs (60g) unsalted butter, softened
1 jumbo egg
½ – ⅔ cup warm milk
Mix the dry ingredients together in a mixmaster.
Then whisk the milk, eggs and melted butter together.
Add them to the dry ingredients and knead until the dough is smooth and sticky.
Leave to rise for about 1 hour.
⅓ cup cinnamon
⅔ cup sugar
½ cup cream cheese
2 tbs melted butter
Combine the cinnamon and sugar together. Line a medium loaf tin with baking paper.
Roll out the dough into a rectangle. Brush with the cream cheese and sprinkle the cinnamon sugar over the cream cheese. Roll up into a log.
Place the dough in the fridge for about 15 minutes. Then cut it in half lengthwise.
Take the two pieces and loosely twist together, leaving the cut side up.
Place the twists in the baking paper lined bread tin, cut side up.
Drizzle with the melted butter. Sprinkle with more cinnamon sugar. Squish the ends in. Let the loaf rise until doubled, about 30 minutes.
Preheat oven to 170°C and bake for 40-45 minutes until browned. Allow to cool before serving.