Cinnamon Swirl Bread
On the weekends we love to have this Cinnamon Swirl Bread at our breakfast table! The recipe makes two loaves and its always nice to have one for later. Its a real crowd pleaser and you'll be happy you have both of them for everyone to have some extra.
Equipment
- 2 baking loaf pans 9 x 5 inch
- mixing bowls
Ingredients
- 2 packages, 1/4 ounce each active dry yeast
- 1/3 cup warm water 110°℉ to 115°℉
- 1 cup warm 2% milk 110°℉ to 115°℉
- 1 cup sugar divided
- 2 large eggs room temperature
- 6 tablespoons butter softened
- 1½ teaspoons salt
- 3¾ cups all-purpose flour
- 2 tablespoons ground cinnamon
Instructions
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
- Mix cinnamon and remaining 1/2 cup sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18×8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9×5-in. loaf pans, seam side down.
- Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
- Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.