Cinnamon Swirl Bread
Your family will be impressed with the soft texture and appealing cinnamon spiral in these lovely breakfast loaves.
PREP: 25 MIN. + RISING • BAKE: 30 MIN. MAKES: 2 LOAVES (16 SLICES EACH)
2 pkg. (¹ ₄ oz. each) active dry yeast
¹ ₃ cup warm water (110° to 115°) 1 cup warm whole milk
(110° to 115°)
1 cup sugar, divided
2 large eggs
6 Tbsp. butter, softened
1¹ ₂ tsp. salt
5¹ ₂ to 6 cups all-purpose flour 2 Tbsp. ground cinnamon
1. In a large bowl, dissolve yeast in warm water. Add milk, ½ cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
3. Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with ¼ cup cinnamon sugar to within ½ in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in two greased 9x5-in. loaf pans, seam side down.
4. Cover with kitchen towels; let rise in a warm place until doubled, about 1½ hours. Preheat the oven to 350°.
5. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
PER SLICE 133 cal., 3g fat (2g sat. fat), 18mg chol., 136mg sod., 24g carb. (7g sugars, 1g fiber), 3g pro.