"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Sunday Cinnamon Swirl Recipe

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This recipe for Sunday Cinnamon Swirl, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leesa Boman


1 1/3 c. warm water
2 T. yeast
1/2 c. sugar
1/2 tsp. salt
4 T. butter, melted
4 T. oil
1 egg
3 c. flour

Cinnamon Mixture:
4 T. melted butter
1 c. brown sugar
1 tsp. cinnamon

1 c. powdered sugar
1-2 T. milk,
1 T. butter, melted
1/2 tsp. vanilla

Soften yeast in warm water. Add remaining dough ingredients and mix together. Dough will be very sticky. Pour dough into a greased 9x13 pan. Spread evenly in pan. Combine cinnamon mixture. Spread on top of dough. Using fingers, poke topping throughly into batter. I kind of just swirl it around so that it has a marbled look to it. Bake by placing in COLD oven. Set temperature to 350. Bake for 25 minutes. Frost with icing. Just drizzle it around while it is still warm. Eat warm too!

Variation: Orange Swirl. Substitute cinnamon mixture for 3/4 cup sugar, 1/3 cup soften butter, 1 T. grated orange peel, thin with orange juice if needed. Ice with icing made with orange juice instead of milk.




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