Cinnamon Swirl Bread Recipe

Ingredients

• 1 cup warm milk (70° to 80°)
• 1/4 cup water (70° to 80°)
• 2 eggs
• 1/4 cup butter, softened
• 1 teaspoon salt
• 1/4 cup sugar
• 5 cups bread flour
• 2-1/4 teaspoons active dry yeast
• FILLING:
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• GLAZE:
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 to 5 teaspoons milk

Directions

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough.
• Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; spoon over loaves. Yield: 2 loaves.

Cinnamon Swirl Bread published in Taste of Home August/September 2001, p18