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Cinnamon Swirl Bread~A Kitchenaid Favorite!

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If you love sweet breads, you are definitely going to love this one for Cinnamon Swirl Bread! I made this using my gorgeous Kitchenaind mixer and the recipe booklet that comes with it.

Cinnamon Swirl Bread

It also makes a great french toast. Simply slice it thicker than normal and then make it following any french toast recipe.

Cinnamon Swirl Bread~A Kitchenaid Favorite!

Cinnamon Swirl Bread~A Kitchenaid Favorite!

Ingredients

Ingredients for Bread

  • 1/2 cup of milk
  • 3 tablespoons of sugar
  • 2 teaspoons of salt
  • 3 tablespoons of butter
  • 2 packages of active dry yeast
  • 1 1/2 cups of warm water
  • 5 to 6 cups of all-purpose flour

Ingredients for cinnamon part

  • 1/2 cup of sugar
  • 2 tablespoons of butter
  • 2 teaspoons of cinnamon

Instructions

  1. Place mils, sugar, salt, and butter together in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
  2. Dissolve yeast in warm water in a warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups of flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix for 1 minute.
  3. Continuing on speed 2, add in the remaining flour, 1/2 a cup at a time, and mix until dough clings to hook and cleans the sides of the bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
  4. Place dough in greased bowl, turning to grease top. Cover. Let rise in a warm spot for 1 hour or until doubled.
  5. Punch dough down and divide in half. Roll each half out into a rectangle.
  6. Mix together cinnamon and sugar.
  7. Spread each rectangle with 1 tablespoon of butter. Sprinkle each rectangle with half of the sugar mixture.
  8. Roll and shape loaves. Place in well greased loaf pans and cover.
  9. Allow to rise for 1 hour or until doubled in size.
  10. Bake at 375 degrees for 40-45 minutes. Remove from pan immediately after coming out of the oven and allow to cool before slicing.

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