This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cinnamon Bread
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- #18747
serves/makes:
ready in:
2-5 hrs
2-5 hrs
6 reviews
ingredients
2 packages active dry yeast
6 cups flour, or more if needed
1 cup sugar
1 teaspoon salt
1 cup butter, softened
1 1/2 cup milk
4 eggs
4 teaspoons ground cinnamon
6 tablespoons butter, melted
directions
In a large mixer bowl, combine yeast, 2 cups flour, 1/2 cup sugar and salt.
Heat 1/2 cup butter with milk until warm (125 degrees F). With mixer at low speed, add milk mixture to dry ingredients; scrape bowl and beat at high speed 2 minutes. Add eggs and 1 cup flour; beat at medium speed for 3 minutes.
Add remaining flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Punch down dough, knead lightly, divide into thirds; cover and let rest 10 minutes. Combine remaining sugar and cinnamon.
On a lightly-floured surface, roll out one portion of dough to a 15 x 9-inch rectangle; spread with a third of the remaining softened butter and sprinkle with a third of the sugar-cinnamon mixture. From the long side, roll as for a jelly roll; fold ends in, bringing them together in the middle and seal. Twist gently. Place in a greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.
Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. With a sharp knife, make several slashes across each loaf. Drizzle each with 1 1/2 tablespoons melted butter. Bake in a preheated 325 degrees F oven for 35 to 45 minutes or until done. Brush with remaining melted butter, cool 5 minutes in pan and remove and cool on wire racks.
added by
sweetemmaa
nutrition data
211 calories, 10 grams fat, 27 grams carbohydrates, 4 grams protein per slice.
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reviews & comments
October 13, 2010
Very, very good recipe. My family and friends love this. I divide the dough in thirds and knead the raisins right into one loaf and make the other 2 just cinnamon. Everyone loves this bread.
December 12, 2009
I took a loaf of this to a white elephant gift exchange. Talk about a stampede! Everybody wanted it. I've made this about 6 times now, and I have made just a few changes to the basic recipe. 1) I add 4 tsp. vital wheat gluten to the flour for a loftier loaf and even better crust. 2) I use brown sugar instead of white for the inside cinnamon-sugar mixture. 3) I sprinkle raisins generously over the cinnamon-sugar-butter; a mixture of golden and regular dark raisins if I have them. 4) I use this much dough to make two loaves, as my bread pans are bigger. 5) Cooking time in my oven is 30-35 minutes at 325 degrees.
November 10, 2009
It turned out amazing! :D
October 11, 2008
Everyone kept coming back for more. Great recipe.
July 20, 2007
This is a wonderful recipe. I love that you can give bread to a friend since it makes three loaves. It is delicious and everyone in my family keeps asking for more!
October 25, 2006
I have made 3 batches of this recipe and it has been well received by all who have been given a loaf. The directions are perfect and the last two batches I frosted with a milk and confectioners sugar icing that everyone really enjoyed; although I thought it was perfect without the additional sweetness.