CINNAMON SWIRL BREAD

CINNAMON SWIRL BREAD

My kids love when I make this cinnamon swirl bread for breakfast. It hardly lasts a whole week! Makes 2 loaves (16 slices each).

INGREDIENTS

2 packages (1/4 ounce each) active dry yeast
1/3 C warm water
1 C warm whole milk
1 C sugar, divided 
2 large eggs, room temperature
6 Tbsp butter, softened 
1-1/2 tsp salt
5 1/2 - 6 C all-purpose flour 
2 Tbsp ground cinnamon
 

PROCESS

In a large bowl, dissolve the yeast in warm water. Add the milk, 1/2 C sugar, eggs, butter, salt and 3 C flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough
Turn the dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Mix the cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half.
Roll each portion into an 18x8" rectangle. Sprinkle each with about 1/4 cup cinnamon sugar to within 1/2" of the edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. 
Place in 2 greased 9x5" loaf pans, seam side down.
Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°
Bake until golden brown, 30-35 minutes. Remove from pans and place on wire racks to cool.
 
Recipe adapted from Taste of Home
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