Prep 3 hrs
Cook 50 mins
I've made this bread for many years during the winter holidays. They make great gifts if you can't spend a lot of money. Great to take away to college too!
- 2 (14.17 g) package fast rise yeast
- 473.18 ml scalded 2% low-fat milk or 473.18 ml whole milk
- 0 water (80 - 110)
- 118.29 ml sugar
- 2 eggs
- 236.59 ml butter flavor shortening or 236.59 ml real shortening
- unsalted butter
- 1774.42-1892.72 ml all-purpose flour
- 2.46 ml salt
- melted butter or margarine
- raisins (optional) or chopped walnuts (optional)
- Mix both packages of yeast and water together.
- In large bowl, mix together sugar and salt.
- Also add butter to bowl, but do not mix.
- Pour scalded milk over butter, sugar and salt.
- Add 3 cups of flour and mix until soft dough forms.
- Mix in eggs and yeast into dough.
- Add the remainder of the dough until stiff dough forms.
- Take out of bowl, cover, and let rest 10 minutes.
- Knead for about 8 minutes until soft, elastic dough forms.
- Place in lightly greased bowl, turning once to cover dough.
- Cover and let rest in a warm place for 45 minutes to an hour, or until double in size.
- Punch down and let rest another 45 minutes, or until double again.
- Take out of bowl and let rest for 5 minutes.
- Divide dough in half, and roll each half into a ball.
- Starting with the first half, roll out into a 15x7-inch rectangle.
- Brush melted butter all over top of rectangle.
- Starting with the cinnamon, sprinkle a thin layer over the rectangle.
- Then cover the cinnamon with a layer of sugar.
- The a layer of cinnamon.
- Repeat until you have about 4 or 5 layers of each.
- Repeat steps 12 & 13 with the second half of the dough.
- Roll up each rectangle, jelly-roll style, and place in greased bread pan.
- Cover and let rest for 45 minutes.
- Place in hot oven (375°F) for 45 minutes to an hour.
- Crust should be crispy and a golden brown.
- If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste.
- If crust browns to fast, put aluminum over bread.
- Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.
For some reason I have had a hankering for cinnamon bread lately (even though it's REALLY HOT here)! I made this yesterday and it is UNBELIEVABLE! The bread itself has a really good texture--stands up well to a knife when it's done, but it's not dry. And it's beautiful.Since I only have one bread pan (and this makes 2 loaves) I elongated the other loaf and made it in my French bread pan, baguette style. It was fine, just baked a little more quickly. Had it last night for a snack, and me and BF had it this morning as REALLY delectable toast. THANKS for this recipe!!!!
Someone needs to seriously edit this recipe! I'm so frustrated! I started making this and realized that it doesn't say how much butter to use! Plus it doesn't say where to use the shortening! Maybe someone that has made bread before would know what to do but I'm a total amateur! Now I'm going to have to go searching for a new recipe and I've already mixed the yeast and water!
Very good cinnamon bread. I used 1 cup unsalted butter and added some raisins to my husband's loaf. Baked in Pyrex loaf pans till a thermometer inserted into the end said they were around 200F inside. A perfect Sunday morning treat.