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5* ABM: Cinnamon Swirl Breakfast Bread

Source of Recipe

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5* ABM: Cinnamon Swirl Breakfast Bread

Taste of Home August/September 2001
7 reviews rate this recipe 5 Stars!
Prep: 20 min. + rising Bake: 30 min.
Yield: 2 loaves (16 slices each).

Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, "My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.

Ingredients:
• 1 cup warm 2% milk (70° to 80°)
• 1/4 cup water (70° to 80°)
• 2 eggs
• 1/4 cup butter, softened
• 1 teaspoon salt
• 1/4 cup sugar
• 5 cups bread flour
• 2-1/4 teaspoons active dry yeast
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• FILLING:
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
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• GLAZE:
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 to 5 teaspoons milk

Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough.

3. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

4. Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely.

5. In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.

1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 104 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.