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Ingredients
| all-purpose flour (unsifted): 5 1/4 cups |
| quick oats: 2 cups |
| dry nonfat milk: 2/3 cup |
| light brown sugar (packed): 1/4 cup |
| salt: 1 Tbl |
| active dry yeast: 1 .25oz package |
| water: 2 1/2 cups |
| salted butter: 2 Tbl |
| eggs: 1 |
| seedless raisins (packed): 1 cup |
| granulated sugar: 1/2 cup |
| ground cinnamon: 2 tsp |
Cinnamon Spiral Bread
Credit: AllRecipes
User rating:
"Delicate swirls cinnamon make this sweet bread a treat anytime of day. 'Thick slices are wonderful when toasted and topped with light cream cheese,' says Sharon Moeller of Ceresco, Nebraska. 'I also like to use the bread when making French toast.'"
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Prep Time
30 min -
Cook Time
35 min -
Servings
16 serving(s)
Tags
Directions
- In a large mixing bowl, combine 2 cups flour, oats, milk powder, brown sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
- Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.