Cream Cheese Bread with Cinnamon Sugar

In a small bowl, stir together ½ cup (120 grams) warm water, warm milk, yeast, and 1 teaspoon (4 grams) sugar. Let stand until foamy, 5 to 10 minutes.

In the bowl of a stand mixer, whisk together 3 cups (375 grams) flour, 2 tablespoons plus 2 teaspoons (32 grams) sugar, and salt by hand. Add warm milk mixture, 1 egg (50 grams), and egg yolk. Using the paddle attachment, beat at low speed until a shaggy dough forms; scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until smooth and elastic, 5 to 7 minutes; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add cream cheese and butter, one cube at a time, beating until almost fully combined after each addition (6 to 8 minutes total). Beat until a smooth ball forms at base of dough hook and elastic dough forms, 6 to 8 minutes. (Dough will stick to sides of bowl.) Turn out dough onto a lightly floured surface. Knead 4 to 5 times, and shape into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.

Line a light-colored metal baking sheet with parchment paper.

Punch down dough well, and let stand for 10 to 15 minutes. On a lightly floured surface, shape dough into an 18-inch log; roll into a 36-inch log. Coil dough around itself to shape into a spiral, tucking end under. (It’s OK if spiral isn’t super tight. Shape turns out better when it is kept flat instead of building it up.) Use your hands to lift, and place on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.

Preheat oven to 350°F (180°C).

In a small bowl, whisk remaining 1 egg (50 grams). In another small bowl, stir together cinnamon and remaining 2 tablespoons (24 grams) sugar. Brush loaf with egg wash, and sprinkle with cinnamon sugar.

Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.