The Humpherys Family

Cinnamon Swirl Bread

Recipe Added:  2/22/2012
1 cup milk
6 Tbsp butter
2-1/2 tsp yeast
2 eggs
1/3 cup sugar
3-1/2 cups flour
1 tsp salt
1/3 cup sugar
2 Tbsp cinnamon
 1 cup sugar
1/2 cup brown sugar
2 1/2 Tbsp cinnamon
2 1/2 cups warm milk
6 Tbsp melted butter
3 large eggs
8 cups flour
1 1/2 Tbsp instant yeast
2 tsp salt
2 Tbsp melted butter
Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to touch. Sprinkle yeast over top, stir gently, and allow to sit 10 minutes. Combine flour and salt. In an electric mixer, mix sugar and eggs with paddle attachment. Pour in milk/butter/yeast mixture and stir to combine. Add half flour and beat on medium speed until combined. Add other half and beat until combined. Switch to dough hook and knead dough on medium speed ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it's warm. Drizzle in a little oil, then toss dough in oil to coat. Cover bowl in plastic wrap and set in a warm place for 2 hours. Turn dough out onto work surface. Roll into a rectangle no wider than a loaf pan, and about 18 to 24 inches long. Smear with 2 Tbsp melted butter. Mix sugar and cinnamon together, then sprinkle evenly over dough. Starting at far end, roll dough toward you, keeping it tight and contained. 1/4 tspseam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Preheat oven to 350F. Mix egg with milk, and brush on top. Bake 40 minutes on a middle/lower rack. Remove from pan and cool. Slice and serve, or make cinnamon toast or French toast.
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