This is the cinnamon swirl bread of all cinnamon swirl breads, just so ya know. Don't bother looking any further....Your life is complete.
And you're welcome.
Cinnamon Swirl Bread
6 Tbsp butter
1-1/2 tsp salt
1/3 cup very warm water
1 cup very warm milk
1-1/2 cups sugar, divided
2 eggs, lightly beaten
5-1/2 to 6 cups all purpose flour
2 tbsp instant yeast
2-3 tbsp ground cinnamon
1/2 cup raisins (optional)
In the microwave or on the stove top, heat up the milk and water. Melt the butter in the mixture. When butter is melted, add salt, 1/2 cup of sugar and dissolve.
Add eggs, 2-1/2 cups flour and yeast.
Beat on medium low to incorporate all ingredients. Add flour, 1/2 cup at a time just until dough no longer sticks to sides of the bowl.
Beat on high for 5 minutes.
Make sure your mixer doesn't dance off the counter.
Turn into a bowl sprayed with cooking spray, cover, and let rise in a warm place for 1 hour or until doubled.
Punch dough down, cut in two sections, and roll each half out onto a floured surface into an 18 in. x 8 in. rectangle.
Combine cinnamon and 1 cup of sugar; sprinkle over dough. Sprinkle raisins over that.
Roll up each rectangle the short way, pinch seam to seal.
place seam side down in 2 greased 9 in. x 5 in. loaf pans.
Cover and let rise for another 30 minutes to 1 hour.
Bake at 350 for 30-35 minutes or until golden brown.
Remove from pans a couple minutes after coming out of the oven and cool on wire racks.
Wait 10 minutes to cut into and devour!
Yield: 2 loaves