Cinnamon Swirl Bread

CINNAMON SWIRL BREAD

Makes 2 loaves (16 slices each)

INGREDIENTS

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

PROCESS

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 sugar. Punch down dough. Turn onto a lightly floured surface; divide in half
Roll each portion into an 18x8-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 9x5-in. 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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