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Cinnamon Spiral Bread

Ingredients

  • 5-1/4 to 5-1/2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2/3 cup nonfat dry milk powder
  • 1/4 cup packed brown sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 teaspoons salt
  • 2-1/2 cups water
  • 2 tablespoons butter
  • 1 large egg, room temperature
  • 1 cup raisins
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  • 1. In a large bowl, combine 2 cups flour, oats, milk powder, brown sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  • 4. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved cinnamon-sugar.
  • 5. Bake at 375° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 145 calories, 1g fat (1g saturated fat), 9mg cholesterol, 244mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

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