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Cinnamon Swirl Bread

Cinnamon Swirl Bread
Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves shared by Diane Armstrong of Elm Grove, Wisconsin.
32 ServingsPrep: 20 min. + rising Bake: 30 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 cup sugar, divided
  • 2 eggs, lightly beaten
  • 6 tablespoons butter, softened
  • 1-1/2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 2 tablespoons ground cinnamon

Directions

  • In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup
  • sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth.
  • Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Roll each half into an 18-in. x
  • 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over
  • the dough. Roll up each rectangle from a short side; pinch seam to
  • seal.
  • Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover
  • and let rise until doubled, about 1-1/2 hours.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from
© Taste of Home 2013

2 of 2

Cinnamon Swirl Bread (continued)

Directions (continued)

  • pans and cool on wire racks. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 132 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 141 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013