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Cinnamon Swirl Breakfast Bread
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.
Ingredients
- 1 cup warm 2% milk (70° to 80°)
- 1/4 cup water (70° to 80°)
- 2 large egg, room temperature
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1/4 cup sugar
- 5 cups bread flour
- 2-1/4 teaspoons active dry yeast
- FILLING:
- 2 tablespoons butter, melted
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- GLAZE:
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 4 to 5 teaspoons milk
Directions
- 1. 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).
- 2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10x8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough.
- 3. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
- 4. Bake for 25 minutes. Cover with foil; bake until golden brown, 5-10 minutes longer. Remove from pans to wire racks to cool completely.
- 5. In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.
Nutrition Facts
1 slice: 121 calories, 3g fat (2g saturated fat), 20mg cholesterol, 104mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 3g protein.
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