Ingredients
Scale
2 packages (1/4 ounce each) dry active yeast
Pinch of sugar
1/3 cup warm water (about 110°)
1 cup warm whole milk (about 110°)
1 cup sugar, divided
2 large eggs
6 tablespoons butter, softened
1-1/2 teaspoons salt
5 1/2 cups all-purpose flour
2 tablespoons ground cinnamon
Instructions
- In a large mixing bowl, mix together the yeast and warm water. Add a pinch of sugar and let sit for 5 minutes.
- Add the milk, 1/2 cup sugar, eggs, butter, salt, and 3 cups of flour, then beat on medium speed until smooth.
- Stir in the reaming flower a little at a time to form a soft dough.Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes).
- Place the dough in a large greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Mix cinnamon and remaining sugar together in a small bowl. Set aside.
- Punch down the dough then turn onto a lightly floured surface.
- Divide the dough in half and roll each portion into an 18×8-in. rectangle. Sprinkle each rectangle evenly with the cinnamon sugar mixture to within 1/2 inch of the edges. Roll up the dough jelly-roll style, starting with a short side. Pinch the seam to seal.
- Place the dough in two greased 9×5 inch loaf pans, seam side down. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.
- Preheat the oven to 350°.
- Bake at 350° for 30 minutes, until golden brown.
- Remove the loaves from the pans to cool.
- Cook Time: 30 minutes
