Cinnamon swirl brioche bread

3 large eggs, room temperature
1/2 cup butter, softened
1/3 cup milk (70º to 80ºF)
3 tablespoons water (70º to 80ºF)
3/4 teaspoon salt
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons bread machine yeast

2 tablespoons butter, melted

1/3 cup sugar

2 tablespoons cinnamon
1 apple, peeled, cored and chopped into small cubes

Add first 8 ingredients (through yeast) to breadmachine and process on dough setting. When cycle is complete, transfer dough in a large oiled bowl and refrigerate for 3 hours or overnight.

Transfer refrigerated dough on flat surface and roll out to about an 18 x 24 inch rectangle. Brush with melted butter, spread with cinnamon sugar mixture and sprinkle apples. Roll up dough and place in buttered 9 x 5 inch loaf pan. Let rest for 2 hours or until doubled in size. 

Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.