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Cinnamon Swirl Bread

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Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110º to 115º)
  • 1 cup warm milk (110º to 115º)
  • 1 cup sugar, divided
  • 2 eggs, lightly beaten
  • 6 tablespoons butter, softened
  • 1 1/2 teaspoons salt
  • 5 1/2 to 6 cups all-purpose flour
  • 2 tablespoons ground cinnamon

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each half into an 18x8 rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.

Place seam side down in two greased 9x5x3 loaf pans. Cover and let rise until doubled, about 1 1/2 hours.

Bake at 350ºF for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.

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