Cranberry-Vanilla Cinnamon Swirl Bread

Dough
1 1/4 cups water
1 tablespoon instant yeast
2 tablespoons unsalted butter, soft
2 tablespoons sugar
1 large egg
1 tablespoon vanilla extract
1 1/4 teaspoons salt
1/4 cup Baker's special dry milk
3 cups all-purpose flour

Swirl
1 tablespoon cinnamon
1/4 cup confectioners' sugar
1/4 brown sugar
2 tablespoons cornstarch
1 teaspoon vanilla extra
1 cup chopped dried cranberries

Vanilla glaze
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoon milk

To make the dough: Combine all of the dough ingredients by hand or mixer, mixing and kneading to form a soft, smooth dough. Place in a covered bowl and allow to rise until double.

To make the swirl: Combine the cinnamon, sugars and cornstarch; set aside. When you're ready to shape the loaf whisk in the milk and vanilla extract.

To assemble: After the dough's first rise, grease your hands, the dough will be soft and a bit sticky, and pat the dough out on a greased surface to a 7 x 20-inch rectangle. Spread the surface with the swirl mixture and sprinkle with dried fruit. Starting with a short end, roll up into a log pinch the seam together and place in a greased 9 x 5-inch loaf pan. Cover with a piece of grease plastic wrap and let rise until the bread is an inch above the rim of the pan. Preheat the oven to 350 degrees F. Bake for 45 minutes. Remove the bread from the pan and place on a rack to cool.

To make the glaze: Combine all the ingredients to make a pourable glaze. Use a brush to spread over the top of the cooled bread.