# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast (1 packet)
04 - 1/2 teaspoon fine sea salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Cinnamon Swirl Filling
08 - 1/2 cup packed brown sugar
09 - 2 tablespoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ Egg Wash
11 - 1 egg
12 - 1 tablespoon milk
→ Icing (optional)
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - In a stand mixer bowl or large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and fine sea salt.
02 - Add warmed whole milk, melted butter, and room temperature eggs to the dry mixture. Mix until a soft dough forms.
03 - Knead the dough by hand or with a dough hook for 6 to 8 minutes until smooth and elastic.
04 - Place the dough in a greased bowl, cover it, and let it rise until doubled in size, approximately 1 hour.
05 - In a small bowl, mix packed brown sugar with ground cinnamon until well combined.
06 - Punch down the risen dough and roll it out on a lightly floured surface to a 16 by 12-inch rectangle.
07 - Spread softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle the cinnamon sugar mixture uniformly atop the butter.
08 - Roll the dough tightly from one long edge into a log. Using a sharp knife, slice the log lengthwise into two halves. Twist the halves together to reveal the swirl pattern.
09 - Shape the twisted dough into a Christmas tree on a parchment-lined baking sheet, starting with a wide base tapering to a point at the top. Tuck the ends underneath.
10 - Cover the shaped dough loosely and let it rise for 30 minutes. Meanwhile, preheat the oven to 350°F.
11 - Whisk together one egg and one tablespoon of milk, then brush the mixture evenly over the dough surface.
12 - Bake the dough for 25 to 28 minutes until golden brown and cooked through.
13 - Allow the bread to cool slightly. For icing, whisk powdered sugar with 1 to 2 tablespoons milk and vanilla extract, then drizzle over the warm bread.
