CINNAMON SWIRL BREAD WITH ICING

Cinnamon Swirl Bread With Icing image

Provided by mizzlizzita

Categories Breads

Time 2h30m

Yield 2 loaves, 24-28 serving(s)

Number Of Ingredients 12

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2 (1/4 ounce) packages active dry yeast or 4 1/2 teaspoons bread machine yeast
1/3 cup warm water
1 cup warm milk
2 eggs, lightly beaten
1 cup sugar
6 tablespoons butter or 6 tablespoons margarine, softened
1 1/2 teaspoons salt
5 1/2-6 cups all-purpose flour
2 tablespoons ground cinnamon
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla or 1 teaspoon cinnamon, depending on your taste...or you can do one of each like me

Steps:

In a mixing bowl, dissolve yeast in water.
Add milk, eggs, 1/2 cup sugar, butter, salt and 2 1/2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greaed bowl, turning once tow grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Roll each half into an 18-by-8-inch rectangle.
Combine cinnamon and remaining sugar; sprinkle over the dough.
Roll up each rectangle from a short side; pinch seam to seal.
Place seam side down in two greased 9-by-5-by-3-inch loaf pans.
Cover and let rise until doubled, about 1 1/2 hours.
Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted very deep into the center of the dough comes out clean (BE SURE OF THIS!).
Remove from pans and cool on wire racks.
Once COMPLETELY COOLED, combine icing ingredients and drizzle over the breads.