Cinnamon Swirl Bread

I have snacks for Sunday School this upcoming Sunday and I knew this Cinnamon Swirl Bread I found on How to Eat a Cupcake would be great because I could make it ahead of time, freeze it and then thaw it out the day before. So that's exactly what I did. I did slice it and try a bite so I could make sure it tasted okay:) It was wonderful! Perfect soft texture and great flavor, not to sweet, just right for a breakfast bread. I do need some work on my swirl though! I misread the directions and didn't roll my dough out into a large enough rectangle...but it still tasted fantastic...so next time I will make sure and roll it out enough so I get that pretty swirl throughout. My parents tried a bite as well and said it was delicious. This would also great as a hostess gift or gift to give at the holidays.

Cinnamon Raisin Bread
Source: How to Eat A Cupcake (from Joy of Cooking)
Yields 1 loaf

Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons of warm water
1 cup low-fat or skim milk, warmed to 105º to 115ºF
5 tablespoons of melted unsalted butter
3 tablespoons of sugar
1 large egg
1 teaspoon of salt
3 1/2 - 4 cups all-purpose flour or bread flour

Filling
1 1/2 tsp. melted butter
2 tablespoons granulated sugar
2 teaspoons cinnamon

Finishing
1 egg
Pinch of salt

2 tsp. melted butter

Directions:
Place warm water in the bowl of a stand mixer and add yeast. Mix together and allow to stand for five minutes, until yeast is dissolved.
Mix in milk, butter, sugar, egg & salt and beat for 1 minute on low speed. Add in 3 1/2 cups of the flour, a little at a time. If dough is still sticky, add remaining flour 2 tbsp. at a time until dough is no longer sticky (you may not need all the flour). Remove beater attachment and change to hook attachment on your stand mixer. Knead dough on low setting for 10 minutes until smooth and the dough gives but doesn't tear.

Spray a medium sized bowl with cooking spray (or use canola oil). Place dough in bowl and turn once to coat. Loosely cover with plastic wrap and let rise until it doubles in size, approximately 1 1/2 to 2 hours. Meanwhile in a small bowl, add sugar and cinnamon and stir together.

Spray a loaf pan with cooking spray. Once dough has doubled in size, punch it down. Lightly flour your surface to roll out dough. Roll out to an 8 x 18 inch rectangle approximately 1/2 inch thick. Brush dough with the 1 1/2 tsp. melted butter. Set aside two tsp. of the cinnamon sugar mix and sprinkle the rest evenly over the dough. Beginning at the 8 inch side, roll up the dough and pinch the seam closed. Place seam side down into your loaf pan. Cover loosely with sprayed plastic wrap and let rise until doubled in size, approximately 1 hour.

Preheat the oven to 375 degrees. In a small bowl, whisk together the egg & pinch of salt. Brush over the top of the loaf & then dust the top with the remaining cinnamon sugar mixture.

Bake until crust is golden brown & bottom sounds hollow when tapped, approximately 40-45 minutes. Allow to cool in pan a couple of minutes, then carefully remove loaf from pan & place on cooling rack. While still hot, brush with remaining melted butter. Allow to cool completely before slicing.