Cinnamon Swirl Bread -- Quad-Cities Online Recipe Book
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Breads:

Cinnamon Swirl Bread

Comment on this recipe

"My family loves this sliced and toasted for breakfast."

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
2 eggs, lightly beaten
1 cup sugar, divided
6 tablespoons butter or margarine, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour, divided
2 tablespoons ground cinnamon

Instructions

In a mixing bowl, dissolve yeast in warm water. Add milk, eggs, 1/2 cup sugar, 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 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each half into an 18x8-inch rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough.

Roll up each rectangle from a short side; pinch seam to seal. Place seam side down in two greased 9x5x3-inch loaf pans. Cover and let rise until doubled, about 1-1/2 hours.

Bake at 350 degrees for 30 to 35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves.

Nancy Abell
Geneseo



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