Cinnamon Bread

 original recipe found here

FOR THE BREAD:

• ▢ 5 1/2 to 6 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 2 packets Fleischmann’s® RapidRise® Yeast 4 1/2 teaspoons
• ▢ 2 teaspoons salt
• ▢ 1 1/2 cups water
• ▢ 1/2 cup milk
• ▢ 2 tablespoons butter

FOR THE FILLING:

• ▢ 1 tablespoon butter melted
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon cinnamon

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir 
  until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave 
  on HIGH for 45 seconds until very warm, but not hot to the touch. Add to flour 
  mixture.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour 
  so that the dough will form into a ball (I ended up using 5 cup of flour total). Knead in stand mixer for 5 minutes. Put in greased bowl and cover with towel for 10 minutes.
• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle 
  using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon 
  and sugar for the filling and sprinkle on each rectangle.
• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed 
  with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in 
  size, about 45 minutes.
• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove 
  from pans by running a knife around the edges and invert onto wire rack.

 

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