Cinnamon bread in a bag

Ingredients:

Dough

• 6 tablespoons of sugar
• 1 packet (7 g) of fast-acting yeast (2.5 tsp)
• 3.5 cups premium flour + extra for dusting
• 2 tablespoons unsalted butter, melted
• 2 tbsp. l. olive oil
• 2 teaspoons coarse salt
• Cooking spray

Filling

• 1/4 cup sugar
• 1 tbsp. ground cinnamon

Preparation:

1. Dough: Spray a loaf pan with cooking spray.
   
   In a 4-liter zip-lock bag, combine the sugar, yeast, 1 cup flour, and 1 cup warm water. Remove any excess air from the bag, seal the bag tightly, and stir the ingredients until smooth. Let the bag sit for 10 minutes to activate the yeast.
2. Add the butter, vegetable oil, salt, and another 1 cup of flour, close the bag, and mix well. Add the remaining 1.5 cups of flour and mix again until all the ingredients are well combined and the dough begins to pull away from the bag.
3. Filling: Mix sugar and cinnamon in a small bowl.
   
   Turn the dough out of the bag onto a lightly floured surface. Gently knead the dough until it is smooth and no longer sticks to the surface. Use your fingers to smooth the dough into a layer about 2 cm thick. Sprinkle the dough with the cinnamon mixture. Carefully roll the dough into a log. Fold the edges of the dough under to prevent the cinnamon mixture from spilling out.
4. Place the dough, seam-side down, into the prepared pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes.
5. Preheat oven to 190°C.
6. Once the dough has risen, remove the towel and bake until golden brown, 20–25 minutes. Let cool in the pan.