The cinnamon bread the momma always made

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Name: Cinnamon Bread
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 15
Cuisine: American
Ingredients: 1 package Yeast or 1 cake compressed; 2 tablespoons Water Very warm (105-115 degrees F); Lukewarm (80-90 degrees) for compressed; 2/3 cup Milk scalded; 1/2 cup Sugar; 1 teaspoon Salt; 1/4 cup Butter; 2 large Eggs; 3 cup Flour; 2 tablespoon Butter; 1 1/2 teaspoon Cinnamon

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INGREDIENTS

1 package Yeast ; or 1 cake compressed
2 tablespoons Water ; Very warm (105-115 degrees F); Lukewarm (80-90 degrees) for compressed
2/3 cup Milk ; scalded
1/2 cup Sugar
1 teaspoon Salt
1/4 cup Butter
2 large Eggs
3 cup Flour
2 tablespoon Butter
1 1/2 teaspoon Cinnamon

Servings

INSTRUCTIONS

Use water to dissolve yeast. Place water in small container and sprinkle yeast into water.

Pour hot milk over ? cup sugar, the salt and ? cup butter.

Cool to lukewarm.

Add eggs, yeast and ? the flour.

Beat with mixer until smooth.

Add remaining flour with spoon.

Cover and let rise in a warm draft-free location until doubled, about 1 hour.

Punch down and knead lightly.

Roll out onto floured surface into a rectangle.

Spread with 2 tablespoons of butter.

Sprinkle remaining ? cup sugar mixed with cinnamon over the butter.

Roll up tightly from narrow end. Tuck under ends.

Place in 9X5X3 loaf pan.

Brush with some melted butter.

Cover and let rise in a warm draft-free location until doubled, about 45 minutes.

Bake in pre-heated 350? F oven for 30 minutes.

Remove from pan and allow to cool on rack.

NOTES

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Cinnamon Bread

1 package Yeast or 1 cake compressed
2 tablespoons Water Very warm (105-115 degrees F); Lukewarm (80-90 degrees) for compressed
2/3 cup Milk scalded
1/2 cup Sugar
1 teaspoon Salt
1/4 cup Butter
2 large Eggs
3 cup Flour
2 tablespoon Butter
1 1/2 teaspoon Cinnamon

Use water to dissolve yeast. Place water in small container and sprinkle yeast into water.
Pour hot milk over ? cup sugar, the salt and ? cup butter.
Cool to lukewarm.
Add eggs, yeast and ? the flour.
Beat with mixer until smooth.
Add remaining flour with spoon.
Cover and let rise in a warm draft-free location until doubled, about 1 hour.
Punch down and knead lightly.
Roll out onto floured surface into a rectangle.
Spread with 2 tablespoons of butter.
Sprinkle remaining ? cup sugar mixed with cinnamon over the butter.
Roll up tightly from narrow end. Tuck under ends.
Place in 9X5X3 loaf pan.
Brush with some melted butter.
Cover and let rise in a warm draft-free location until doubled, about 45 minutes.
Bake in pre-heated 350? F oven for 30 minutes.
Remove from pan and allow to cool on rack.

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 15 Servings

Calories: 280
Calories from Fat: 75 (27%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.8g
Cholesterol 153.4mg		47 %
Sodium 81.6mg		3 %
Potassium 99.2mg		3 %
Total Carbohydrate 44.1g		13 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 42.8g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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