Cinnamon Swirl Toast (rolled cinnamon bread)

Another thing I could get into: American Cinnamon Toast or Cinnamon Swirl!
A sticky sweet, sticky toast with a cinnamon strudel It's just extremely delicious, both neat and with unsalted butter.
Hardly back in Germany did I experiment with it and found a reasonably good substitute.
So here's my recipe for a delicious Cinnamon Swirl Toast

Cinnamon Swirl Bread
First you have to make a yeast dough.
For 250 g wheat flour (type 405) with 100 g wheat flour (type 550) mix together with 1/2 tsp salt in a large bowl.
200 ml of lukewarm milk with Mix 1 tbsp honey and 1/2 cubes of fresh yeast and pour into the bowl for flour mixing.
1 Whisk egg lightly and add to bowl.
Finally add 50 g of very soft butter . div>
Using your hands or a dough hook, process all the ingredients into a smooth dough. Place the dough in an oiled bowl, cover with a dishcloth and leave to rise in a warm place for at least 1 hour (or until the dough has doubled in volume).
Then the dough Knead again and roll out on a clean work surface to a plate about 0.5 cm thick.
Let about melt 30 g of butter and apply with a brush Spread the dough surface. Mix 50 g brown sugar with 1 Tl ground cinnamon and distribute evenly on the surface.
Slightly fold the two sides of the dough and roll it into a roll from the long side.
Make the dough with the edge side Put it down in a greased tin box and let it go for another 1/2 to 1 hour.
In the meantime, place the oven at 175 ° C top and bottom heat or 150 ° C Preheat circulating air and stub the toast on the middle rail bake for 30 minutes.
Remove from the tin immediately, place on a wire rack and brush with some soft butter . Allow to cool completely.
You can also freeze and fry the toast slice by slice.
Keep it in a plastic bag 2-3 days soft and tasty.