Prep 2 hrs 30 mins
Cook 40 mins
From 1874 Stonehouse Bed & Breakfast. Prep time includes rising time.
- 5 -5 1⁄2 cups all-purpose flour
- 2 tablespoons active dry yeast (2 packages)
- 1 (3 ounce) package custard mix
- 1 teaspoon salt
- 1 cup milk
- 1⁄2 cup water
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 tablespoons butter or 2 tablespoons margarine
- 2 large eggs
- 1⁄2 cup sugar
- 1 1⁄2 tablespoons sugar
- 1 tablespoon cinnamon
- 1 teaspoon cinnamon
- Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
- Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted).
- Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
- By hand, stir in enough remaining flour to make a firm dough.
- Knead on floured board until smooth and elastic (5 to 8 minutes).
- Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
- For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
- Punch dough down and divide into two parts.
- On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
- Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
- Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
- Place in greased 9 x 5 inch loaf pans.
- Cover and let rise in warm place until doubled in bulk (about 1 hour).
- Bake at 375° for 35-40 minutes.
- Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
- Remove from pans and cool on rack.
This cinnamon bread is INCREDIBLE! It tastes just like the cinnamon bread you get at a fancy restaurant or bakery. I cut the recipe in half and had to be real careful with the written steps since they included measurements for the whole batch.