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Cinnamon Swirl Bread by


2 (1/4 oz.) packages active dry yeast
1/3 cup warm water (110*F - 115*F)
1 cup warm milk (110*F - 115*F)
1 cup sugar, divided
2 eggs, lightly beaten
6 Tablespoons butter, softened
1 & 1/2 teaspoons salt
5 & 1/2 to 6 cups flour
2 Tablespoons ground cinnamon


In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2 & 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into 18x8 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from the short side; pinch the seam to seal. Place seam side down in two greased 9x5 inch loaf pans. Cover and let rise until doubled in size, about 1 & 1/2 hours. Bake at 350*F for 30-35 minutes or until golden brown. Remove from pans and let cool on wire racks.
Yields: 2 Loaves

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