This makes a great Breakfast Bread, we make this when we are making our loaves and rolls..I use the same bread recipe that I use for my loaves, white or whole wheat it is up to you..It is great to toast in the oven you can butter them or make a lemon cream cheese and powder sugar mixture and spread on top...Devonshire cream is fantastic on top..
Preheat oven to 350* Bake for 30 minutes
On cookie sheet, sprinkle cornmeal on cookie sheets keeps you dough from sticking to pan
2Prepare dough for cinnamon swirl bread:
makes 2 large loaves, squeeze dough in half knead for 10 seconds...roll out first part of dough with rolling pin till 1/4 inch thick and spread out well...brush with butter full length and width spread 1/2 of the cinnamon sugar mixture acros full length of dough...then you will rollout the second half the same as the first and spread the remaining part of the cinnamon mixture on to that layer of dough..
3Now they are layered on top of each other...working the length of dough you will roll them together tightly and fold the ends under and pinch the side...Lay the seam side down...spray top lightly with Butter Pam Spray...let rise till almost double in size approximately 1 hour and 15 minutes
4Bake for 30 minutes or till you thump it and get a hollow sound and golden in color....depends on your altitude...Remove from oven brush with remaining
5You can slice and toast or eat just as it is...It is not as sweet as the other cinnamon breads...