Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, "My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.
- 1 cup warm 2% 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
- 2 tablespoons butter, melted
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 4 to 5 teaspoons milk
- 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.
- In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves. Yield: 2 loaves (16 slices each).
Originally published as Cinnamon Swirl Bread in Taste of Home August/September 2001, p18
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