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Cinnamon Swirl Bread Recipe

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

Diane Cushman- TTU Grants
Added: Tuesday, January 15, 2008


1 1/8 cup water
2 tbsp. Butter or margarine
2/3 cup raisins (optional)
2 tbsp. Sugar
1 tsp. Salt
3 cups bread flour
2 tsp. Yeast

6 tbsp. Melted butter or margarine
1 1/3 tbsp. Cinnamon
5 tbsp. Brown sugar, packed
3 tbsp. Chopped walnuts (optional)

1 cup confectioner’s sugar (or as needed)
3 tsp. Milk
1/3 tsp vanilla extract

Add ingredients to bread machine in order recommended by manufacturer. Set on dough cycle. When cycle is completed, remove dough from machine. And roll into a rectangle about 1/8” thick. Mix filling ingredients together.

Spread filling evenly over top. Roll in a jelly-roll fashion starting at the wide end. Pinch the seam closed. Place roll on a greased baking sheet, cover and let rise for about 30 to 45 minutes. Bake in a preheated 350 degree oven for 18 to 25 minutes or until golden brown. Bread should make a hollow sound when tapped.
Mix glaze ingredients until smooth and fairly thick. Add more confectioner’s sugar if necessary. Pour over baked bread while still hot.

Personal Notes:
Personal Notes:
This recipe also makes excellent cinnamon rolls. After rolling dough, cut into 1 ˝” thick slices, and place cut end down on greased baking sheet. Bake as above, reducing time.




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