Cinnamon and Aleppo Pepper Braided Loaf

Serves: 12-14

Filling:

6 tablespoons butter, softened 1/4 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon crushed Aleppo pepper Bread: 1 package (16 ounces) hot roll mix 1 cup warm water 1/4 cup butter, softened 1 egg 1 egg yolk ½ cup all-purpose flour

Heat oven to 350 F. Prepare 9-by- 5-inch loaf pan with vegetable spray.

In small bowl, stir together butter, sugar, flour, cinnamon and Aleppo pepper bowl until well combined.

In large bowl, stir together hot roll mix and included yeast packet. Add water, butter, egg and egg yolk; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead ½ cup flour in until smooth dough forms, about 5 minutes. Cover and let rest 5 minutes.

Roll dough into 20-by-12-inch rectangle. Spread filling evenly over dough surface. Roll up from long end as for cinnamon rolls, pinching seam and ends to seal. Cut log in half lengthwise. Twist pieces together and place in prepared pan in “S” shape, tucking ends under. Cover pan and let rise in warm area 15 minutes.

Uncover loaf and bake 30- 35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes then turn out onto grid to cool completely.