Cinnamon Bread

This bread takes me back to being a kid in the kitchen.  I can remember my mom making a bread similar to this. I thought the coils of sweetened cinnamon made visible when the loaf was cut made the prettiest bread ever not to mention the tastiest!  It was amazing how quickly a loaf could transform into crumbs leaving behind happy faces and full bellies!

Ingredients

Dough

1 cup Milk

6 Tablespoons Butter

1 Eggs

1/3 cup Sugar

1 package Active Dry Yeast

3-1/2 cups All-purpose Flour

1 teaspoon Salt

Filling

2 Tablespoons Butter, softened or melted

1/3 cup Sugar

1 Tablespoons Cinnamon

Glaze

Egg And Milk

Directions

Warm milk and butter in microwave or on stovetop until warm to touch (not boiling!) and butter is almost melted; set aside. In a mixing bowl combine flour, salt, sugar and yeast.  Add milk/butter mixture and once mixed add in egg.  Mix to combine. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough seems overly sticky after first few minutes, add 1/4 cup flour.  Place dough in a greased bowl, cover and let rise until doubled.

Spray or grease two 8.5" x 4.5" loaf pans. Turn dough out onto a flour covered surface. Roll into a rectangle approximately 18" x 24". Spread butter evenly over the surface. Mix sugar and cinnamon together, then sprinkle evenly over the buttered dough. Starting at the short end, roll up the dough. Pinch along side to seal. Cut in the middle to create two loaves.  Place seam down prepared loaf pans, cover with plastic wrap and allow to rise until doubled.

To bake, preheat oven to 350°F degrees. Mix a little egg with milk, and carefully baste the top of loaves with the mixture using only enough to coat the surface (you will have a lot left over - cover and refrigerate if you'll be making bread again soon or else discard). Bake for 20-30 minutes on a middle/lower rack in the oven until loaves are golden brown. Remove from the pan and allow bread to cool at least slightly before slicing.