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Cinnamon loaf

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Ingredients/Components

sugar - 1/3 c
cinnamon - 1 Tbsp
milk - 1 c
butter or margarine - 1/4 c
salt - 3/4 tsp
butter or margarine, softened
dry yeast - 1 pkg
flour, divided - 4 c
egg, at room temperature - 1 item
milk or water optional - 1 yolk,
confectioners sugar, mixed with 1 Tbsp - 3/4 c

How to make cinnamon loaf:

Filling:1/3 c. butter or margarine, softened1/4 c. sugar1 Tbsp. cinnamon1 egg yolk, mixed with 1 Tbsp. milk or water (optional)3/4 c. confectioners sugar, mixed with 1 Tbsp. milk until smooth Dough: In small saucepan, heat milk and butter until very warm, 120° to 130°. Meanwhile, in large bowl, mix well half of the flour, sugar, yeast and salt. Add milk mixture; beat at medium speed 2 minutes, scraping down sides of bowl. Add egg and 1 cup flour; beat at high speed about 2 minutes, scraping down sides of bowl. Gradually stir in enough remaining flour to make a soft dough.

Turn out on lightly floured surface; knead 5 to 8 minutes or until dough is smooth and elastic. Place in greased bowl; turn to grease top. Cover; let rise in warm draft-free place 1 hour or until doubled. Punch down, knead lightly, cover and let rest 5 to 10 minutes. Roll out to 11-inch squares.

Filling: Spread dough with butter to within 1-inch of edges. Mix sugar and cinnamon; sprinkle over top. Roll dough tight. Place, seam side down, in greased 9 x 5-inch loaf pan. With scissors dipped in flour, cut V-shaped slits 1/2 inch apart down center. Turn points alternately to the right and left, pressing points down securely. Brush top with egg yolk mixture. Cover; let rise in warm draft-free place 1 hour or until doubled.

Bake in preheated 350° oven for 40 minutes or until golden brown. Cool in pan on rack 10 minutes; loosen edges. Invert on rack, turn right side up and cool completely. Frost t

Recipe categories: Desserts, Breads, Healthy.

Rating:

Average rating: 4, total votes: 3

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