Cinnamon Swirl Bread

Difficulty: ***

This was is labeled Egg Bread in the Better Homes and Gardens Cookbook. I've adapted it over the years to make cinnamon rolls and this especially yummy cinnamon bread. Enjoy!


2 cups of milk
1/4 cup of sugar
1/4 cup of margarine
2 teaspoons salt
2 packages active dry yeast
3 eggs
6 3/4 to 7 1/4 cups all purpose flour

1/2 cup sugar
2 teaspoons ground cinnamon


In a large mixer bowl, combine 3 cups of flour and the yeast. In a saucepan, heat milk, sugar, butter and salt until just warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of mixer 1/2 minute, scraping often. Then best 3 minutes at high speed.

Stir in as much remaining flour as you can with your mixer or a spoon. Turn out on a lightly floured surface. Knead gently until dough is smooth and elastic ( 6 to 8 mins). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. (Cookbook says 1.25 hours. Try more like 2 to 2.5 hours).

When it's doubled, punch down, divide in half, and let it rest for two minutes.

Roll each half of dough into 15 x 7 rectangle. Brush entire surface with margarine. Combine 1/2 cup sugar with 2 teaspoons ground cinnamon; sprinkle half the mixture over the dough. Beginning with the narrow end, roll up jelly roll style. Seal edges and ends. Place, sealed edges down in a greased loaf pan. Repeat the process for the second loaf.

Cover and let rise until double. (About an hour)

Bake in a 375 degree oven for 30-40 minutes or until done. Cover with foil for the last 15 minutes to keep top from over browning. Remove from pans and cool on a wire rack.
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