I let the dough rise in the same bowl I mix it in. When I take the kneaded dough out to shape, I just give the bowl a quick grease, and add the shaped dough back to the bowl!

To create the perfect dough-rising environment, preheat your oven to the lowest setting, and let the oven heat for 2-3 minutes. Then, turn off the oven. Place your covered dough in the oven, and place a pan of boiling water below the bowl to create a moist environment. Works every time!

A make-ahead option: If you want to bake the cinnamon swirl bread the next morning, assemble the bread right up until the second rise. Then, for the second rise, cover it with plastic wrap, and let it slow-rise in the fridge overnight, about 8-10 hours, but no more than 12. When you want to bake the bread, let it sit in a warm spot covered with a linen for about an hour (until it gets puffy). Brush with the egg wash, sprinkle with streusel, and bake as directed. If the dough is still cold in the center, it may take up to 45 minutes to bake.