Cinnamon Sugar Swirl Bread

Ingredients

• 3 to 3-1/2 cups all-purpose flour
• 1/4 cup C and H Granulated Sugar
• 1 package active dry yeast
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup (1/2 stick) margarine or butter
• 1 egg

Filling

• 1 tablespoon melted butter
• 2 tablespoons C and H Granulated Sugar
• 1/2 teaspoon cinnamon or to taste

Steps

1. Combine one cup flour, sugar, yeast and salt in a large mixing bowl. Mix well.
2. Heat milk, water and margarine until lukewarm (margarine will not be melted). Add to flour mixture and beat one minute.
3. Add one cup additional flour and the egg; beat two minutes.
4. With a spoon stir in one cup flour until batter holds shape.
5. Remove from bowl to floured board. Knead 5 to 8 minutes, adding the remaining flour as needed. Dough should not be firm.
6. Cover with waxed paper and towel. Let rest 20 minutes.
7. Punch dough down and roll into a rectangle 8 x 15 inches. Brush with melted butter. Sprinkle with sugar/cinnamon mixture.
8. Roll up jelly roll fashion from narrow end. Seal end.
9. Place in a greased 2 quart CORNING WARE loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours.
10. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. Let stand 20 minutes.
11. Bake in a 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack.

Notes

Makes one loaf.

Cut from a C and H Sugar package/ad: “Try this recipe from the C and H Sugar Kitchen”.

From a printed recipe (C and H Sugar Kitchen) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.