Step 1

Sift the flour into a large bowl, and add the caster sugar and dried active yeast. Mix these together so they are all evenly distributed.

Step 2

Rub the cold and cubed unsalted butter into the dry mixture so it resembles bread crumbs, like you would when making scones. I use my fingertips to do this.

Step 3

Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.

Step 4

Add the warmed milk, vanilla, and egg to the dry ingredients.

Step 5

Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier.

Step 6

Once kneaded, it will be springy to touch, and not sticky.

Step 7

Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.

Step 8

Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.

Step 9

Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 40cmx30cm.

Step 10

You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.

Step 11

Gently brush the surface with the melted butter, and then sprinkle over the sugar/cinnamon mix.

Step 12

Roll the dough from long side to long side, so that a ~long sausage~ is formed.

Step 13

Carefully cut down the middle of the long sausage, and twist the two halves together making a two strand plait.

Step 14

Place the dough into a lightly butter 2lb/900g loaf tin and cover lightly with clingfilm.

Step 15

Let the dough rise for about 30 minutes, and towards the end of this, preheat the oven to 180ºc/160ºfan.

Step 16

Bake the cinnamon swirl loaf in the oven for 50-60 minutes, until golden brown and cooked through.

Step 17

Leave to cool in the tin, and then make the icing. Simply whisk together the icing sugar, vanilla and water until a thick icing paste is formed, and then drizzle over the loaf.

Step 18

Slice, and enjoy.