Cinnamon Sugar Swirled Croissant Loaf

Made this with my mom back in November.  It is excellent 10/10, though it wasn't exactly the texture I expected.  The top comes out croissant-y, but rest is more like a regular bread type of texture inside.  Still, I highly recommend it, very yummy!!

Link to original recipe: https://www.halfbakedharvest.com/easy-swirled-cinnamon-sugar-croissant-loaf/

Ingredients:

1 3/4 c. whole milk
2 T. honey
1 T. instant yeast
4 1/2 to 5 c. all-purpose flour, plus additional for rolling
2 tsp. kosher salt
6 T. salted butter, room temperature, divided
2 sticks (1 c.) cold salted butter, sliced into thin pieces (when time for them)
1/2 c. sugar
1 T. cinnamon
1 egg, beaten (for brushing)

Directions:

1. Stir the honey into the milk and warm to 105-110°F.  Pour the mixture into the bowl of a stand mixer and add the yeast, 4 1/2 c. of flour, and salt.  Use the dough hook to mix until flour is completely incorporated (took about 3 min with my mixer on speed 2).

2. Add 4 T. of the butter and mix until combined (about 2-3 min more), adding the remaining 1/2 c. of flour if/as needed, until dough pulls away from sides of bowl.  You may have to stop and scrape down sides of bowl (I did, and used the whole 1/2 c. of flour).

3. Cover bowl and place in warm area (I used proof setting on my oven) for 45 min to an hour, or until doubled in size.

4. Punch dough down and roll out onto a lightly floured surface.  Roll into a rectangle about 12" x 18".  Slice the cold butter and layer the slices down the middle 1/3 of the dough (along the width).  Press butter slices gently together with your hands.

5. Fold 1/3 of the dough over the butter, then fold the other 1/3 over the top of that.  Roll the dough out again into a large rectangle, fold in thirds again.  Wrap dough in plastic wrap and transfer to freezer.  Let freeze for 20 min.

6. Remove dough from freezer and remove plastic wrap.  Roll out into 12" x 18" rectangle again and fold in thirds.  Re-wrap in plastic wrap and return to freezer for additional 20 min.

7. Meanwhile, butter two bread pans.  Combine sugar and cinnamon in a small bowl.

8. Remove dough from freezer and unwrap.  Roll dough into rectangle again.  Spread the remaining 2 T. of softened butter all over the rectangle of dough, then sprinkle cinnamon-sugar mixture atop the butter. 

9. Starting at the long edge of the dough, roll carefully into a tight log.  Pinch to seal when completely rolled up.

10. Cut dough log in half, then cut each half into 10 rolls.  Arrange the 10 rolls in each of the prepared loaf pans.  Cover and let rise for 15 min.

11. Heat oven to 350°F.  Place the bread pans on a rimmed baking sheet and brush tops of each loaf with the beaten egg.

12. Transfer to oven and bake 40-45 min, or until dark brown on top.  Let cool in pan for 5 min, then turn out onto a cooling rack.  Slice up and enjoy!