Cinnamon Swirl Bread 1 cup warm milk (70° to 80°) 1/4 cup water (70° to 80°) 2 eggs 1/4 cup butter or margarine, softened 1 teaspoon salt 1/4 cup sugar 5 cups bread flour 2-1/4 teaspoons active dry yeast FILLING: 2 tablespoons butter or margarine, melted 1/3 cup sugar 1 tablespoon ground cinnamon GLAZE: Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cinnamon Swirl Bread cont. 1 cup confectioners' sugar 4 to 5 teaspoons milk 1/2 teaspoon vanilla extract 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 Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Cinnamon Swirl Bread 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 glaze ingredients; spoon over loaves. Yield: 2 loaves. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008