Then, repeat folding process and ferment an additional 45 minutes. If the doughвЂ™s temperature was lower than 72 degrees after mixing, let it ferment an additional 10 minutes for every 2 degrees below 72. Let dough sit in a draft-free place thatвЂ™s around 70 degrees for about 45 minutes. If it does, very lightly dust top of dough with flour to prevent plastic from sticking. Cover bowl loosely with plastic wrap-the plastic should not touch the dough. Lightly dust the inside of a large glass or metal bowl with flour and transfer dough to bowl, smooth side up.

Shape dough into a ball by pulling one edge to the center and pressing lightly turn dough one quarter and repeat folding process three more times (do not add additional flour to folds during this process).If itвЂ™s lower, adjust time of fermentation in next step.) (If itвЂ™s higher than 80 degrees, refrigerate dough in 15-minute increments until it falls into the proper temperature range. Using thermometer, check temperature of dough: it should be between 72 and 80 degrees. Turn dough onto a lightly floured surface. After 5 minutes on medium-low speed, add softened butter, a few tablespoons at a time, mixing until butter is incorporated and dough is smooth. Begin mixing again on medium-low speed and, over the course of 5 minutes, add remaining sugar in two batches. Sprinkle in a third of the remaining sugar. Once dough has formed, mix on low speed for 5 minutes.(Be careful not to add milk too late, as it becomes difficult to incorporate once dough has formed.) Stop mixer often to scrape hook and sides of bowl with a rubber spatula. (Adding some liquid first keeps dry ingredients from sticking to the bottom of the bowl.) Mix on low speed, gradually adding remaining milk mixture until a soft, shaggy dough forms. To the bowl of a stand mixer fitted with dough hook attachment, add half the milk mixture, then add flour mixture.

Using an instant-read thermometer, measure temperature of milk it should read between 75 and 80 degrees. In another bowl, combine milk and beaten eggs and mix well. Soften cold butter by beating with a rolling pin until malleable-it should be soft, but not oily. To a medium bowl, add flour, yeast, and salt. In a small bowl, combine cinnamon and 2 tablespoons of the sugar.

Cinnamon swirl