The Cinnamon Bread Recipe

From Kelly

This made 3 loaves for me, so you'll probably want to scale it back, unless you want to freeze loaves for later or give some away.

1 1/2 cups milk
1 cup warm water (warm on wrist)
2 (.25 ounce) packages (or 2 tsp.) active dry yeast
3 eggs (You could probably do 4 egg whites instead to cut fat,
but don't do that and cut all of the margarine out)
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins (optional- I left this out)
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon


1. Dissolve yeast in warm water, and set aside until yeast is frothy (if you listen closely, you can actually hear the yeast). Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

2. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled. (I did this in the oven on low)

3. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Let rise again for 1 hour (I did 20 or 30 minutes).

4. Bake at 350 degrees F for 45 minutes (less for my oven, I prefer to watch and smell for it to be done), or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pansand let cool before slicing.