Cinnamon Swirl Bread
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Cinnamon Swirl Bread
Cinnamon Swirl Bread
3/4 cup warm water
1 packet instant dry yeast
1/2 cup milk, warmed
1/4 cup sugar
3 tbsp. butter, melted
1 egg
4 to 4 cups flour, plus extra for kneading
1 tsp. salt
1 tsp. cinnamon
1 tbsp. butter, softened
1/4 cup sugar
3 tsp. cinnamon

This is perfect warm from the oven, but even better toasted with butter.

Prep: 30 minutes, Rise: 3 hours,
Bake: 30 to 35 minutes, Serves: 8 to 10

1. Place water in a large mixing bowl and sprinkle yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Beat in milk, sugar, butter and egg.

2. Beat in half the flour until mixture is smooth. Add remaining flour, salt and cinnamon a little at a time, mixing until a smooth dough forms. Knead by hand or with a mixer using a dough hook for 5 minutes or until dough is smooth and elastic. Shape into a ball and place in a lightly buttered bowl; cover and let rise in a warm spot for 2 hours or until dough has doubled in size.

3. Punch dough down and knead several times. Roll out on a lightly floured board to a 9 X 15-inch rectangle and spread with 1 tbsp. butter. Stir together sugar and cinnamon in a small bowl and sprinkle over butter, pressing lightly into the surface. Starting with the narrow end, roll up tightly and pinch edges well to seal in cinnamon mixture. Fold ends under slightly and place in a buttered 9x5x3-inch loaf pan. Cover and let rise for 1 hour more.

4. Preheat oven to 350°F. Bake bread for 30 to 35 minutes or until loaf sounds hollow when tapped.

Nutritional Information:
Nutrition per serving: 329 calories, 8 g protein, 7 g total fat (4 g sat., 0 g trans), 58 g carbohydrate, 2 g fiber, 12 g sugar, 37 mg cholesterol, 275 mg sodium, 9 points