Cinnamon Custard Swirl Bread

From 1874 Stonehouse Bed & Breakfast. Prep time includes rising time.

• Ready In: 3 hrs 10 mins
• Serves: 16

Ingredients

• 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

Directions

1. Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
2. Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted).
3. Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
4. By hand, stir in enough remaining flour to make a firm dough.
5. Knead on floured board until smooth and elastic (5 to 8 minutes).
6. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
7. For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
8. Punch dough down and divide into two parts.
9. On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
10. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
11. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
12. Place in greased 9 x 5 inch loaf pans.
13. Cover and let rise in warm place until doubled in bulk (about 1 hour).
14. Bake at 375° for 35-40 minutes.
15. Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
16. Remove from pans and cool on rack.