Cinnamon Swirl Orange Bread
Taste of Home
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My family waits expectantly for me to bake this beautiful sweet bread every year at this time. The tempting aroma as it's baking fills the kitchen and makes everybody eager for a thick slice of this yummy treat.
— Linda Eager, Harlan, Indiana
SERVINGS: 32
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 30 min.
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 3/4 cup orange juice
- 1/2 cup sugar
- 1/4 cup shortening
- 1 tablespoon grated orange peel
- 1-1/2 teaspoons salt
- 6-1/4 to 6-3/4 cups all-purpose flour
- 1 egg, lightly beaten
- FILLING:
- 1/2 cup sugar
- 2 to 3 teaspoons ground cinnamon
- 2 teaspoons water
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons orange juice
- 1 teaspoon grated orange peel
Directions:
In a small bowl, dissolve yeast in water. In a large mixing bowl, combine the milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Cover and let rest for 10 minutes. Roll each half into 15-in. x 7-in. rectangle. For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll style, starting with a short end. Seal edges. Place each seam side down in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Combine glaze ingredients; spread over loaves. Yield: 2 loaves.