Recipe:

• 3 large eggs
• 1/2 cup butter or margarine, softened
• 1/3 cup milk, warmed to 70º to 80ºF
• 3 tablespoons water, warmed to 70º to 80ºF
• 3⁄4 teaspoon salt
• 420 grams bread flour (or 403g all purpose flour plus 17g vital wheat gluten)
• 2 tablespoons granulated/caster sugar
• 1 1⁄2 teaspoons instant yeast
• For cinnamon swirl: 2 tablespoons granulated/caster sugar mixed with 1 tablespoon ground cinnamon

I mixed it using my bread machine, then let it rise for another 30 minutes after the 90 minute cycle ended since it’s an enriched dough. Then I kneaded the dough a bit and flattened it out (like for a pizza crust). Next time I’ll roll it out even more to get a better swirl. I sprinkled the sugar+cinnamon, leaving about 1 inch on one edge uncovered so I could seal up the roll. I rolled the dough up, ending at the uncovered edge. Then I tucked the ends under and put it in a greased bread pan. I let it rise again about 30 minutes (until it reached the top of the pan). After brushing the top with milk, I baked at 375ºF for 30 minutes.