Put all of the dough ingredients in a bread machine in the order listed. Start the dough mode.
Punch down the dough, form it into a ball, cover with moistened and tightly rung out cloth, and let sit for 15 minutes. Prepare the cinnamon sugar while it's resting.
Grease the bread pan. I use oil cooking spray because it works well for bread pans with many corners and the bread comes out easily.
Roll the dough into a 23 cm × 20 cm rectangle, about the same length as the baking pan.
Spread the dough with cinnamon sugar, leaving 3 cm free on the seam edge, and 1 cm free on the sides.
Roll up the dough. Firmly pinch the seam closed.
Pull the dough at the ends of the loaf to firmly close Pinch very well, or it will open up.
Put the dough in the bread pan, cover it with a damp cloth and let rise. I use my oven's bread- rising setting at 35℃ for 15 minutes. Preheat oven to 200℃
It's ready to bake when the dough has risen about 3 cm over the top of the pan. Cover with the lid and bake at 200℃ for 30-35 minutes.
When it's browned nicely, it's ready! Open the lid and drop the pan on a hard surface to "shock it," to prevent shrinkage.
The cinnamon sugar spiral tastes light and delicious. You can gobble it up right away.
A round loaf that's easy to cut into pieces to share with friends. Wrap it like a candy to give as a gift.
Story Behind this Recipe
I wanted to make soft cinnamon bread without eggs, and came up with this recipe after adjusting the baking time and the ratio of the ingredients many times. I'm pleased to say that my children also love this fluffy bread! It's really good plain too, without the cinnamon! Perfect for sandwiches!
Be careful not to let it over-rise in the second rising, or it will leak out of the pan when baking. Preheat the oven, paying attention to the rising time of the bread. This bread is wonderful plain, with nothing rolled up inside! It's even better made into sandwiches! Please remember to close the seams very well.