Cinnamon Swirl Bread with Sweet Cinnamon Butter

Two and a half years ago, I started blogging about my fifth child, Cooking.  I started because I was a little sad that my kids were growing up. A little sad that, although I love my boys, I was now the only girl left at home. It seemed like I was facing a never ending camping trip of sorts (non stop burping, smelly socks, flatulence (sick, I know), etc). Instead of meals where the girls loved my creations, the dinner conversations now sound like this: "Why is there fruit on my meat?!"   Or after whipping up a honey Balsamic dressing for a salad-"Where's the Ranch??"  

They don't get it. 

Corrine (my oldest daughter) took pity on me and set up  A Bountiful Kitchen.  

It has been a great little outlet for me. I love to cook. I love taking pictures of food.  I love to discuss recipes through convo and emails I get from friends near and far.  This past week, I made two new blogger friends. My new friend, Robin, who lives back East, asked me about a recipe for cinnamon bread. I've had this basic white bread recipe for about 100 years. It's one of those tried and true, old but good.  I added some cinnamon sugar and passed the recipe on to Robin.  

Yesterday, while we were experiencing our 20th day of temperatures below 20 ( or something like that)  I mixed up a batch of Cinnamon Swirl Bread.  There's nothing like the smell of bread baking in a warm home when it's cold outside. Nothing like it. 

Oh, the Sweet Cinnamon Butter. Let's just say I could have eaten it alone, as an appetizer. 

Cinnamon Swirl Bread with Sweet Cinnamon Butter
(Famous White Bread)
adapted from Salt Lake Jr. League Heritage Cookbook, 1975
print recipe

2 packages dry yeast
2 cups warm water
4 tablespoons sugar, divided
2 cups milk
5 tablespoons shortening or butter
4 teaspoons salt
8-12 cups flour, approximately*
beaten egg for top of loaves (optional)

Filling for cinnamon swirl bread and cinnamon butter:
1 cup sugar
1/2 cup brown sugar
3 Tablespoons cinnamon

Sprinkle yeast over warm water. Add 1 tablespoon sugar. Set aside for 10 minutes.
Warm milk in small saucepan. Stir in shortening or butter, remaining 3 tablespoons sugar and salt. Cool to lukewarm.
Stir dissolved yeast into milk mixture.
Thoroughly mix in half of the flour. Add remaining flour, 1 cup at a time until dough is no longer sticky.  Knead, until smooth and satiny. Place dough in an oiled bowl and cover with small towel. Place bowl in warm spot. Let rise until doubled in bulk (about 1 hour).
Punch down and let rise again until doubled in bulk (about 30-60 minutes).
Grease three 4 1/2 by 8 1/2 inch pans generously with butter.
Divide dough into three pieces. Roll out into 3 rectangles, approximately 8x10 inches. Spread each rectangle with cinnamon sugar mixture (about 1/3 cup of sugar mixture per loaf). You should have about 1/2 cup of the sugar mixture left over to make the cinnamon butter.  Roll each piece of dough starting at short end, tucking end under when placing in pan.
Brush the loaves with a beaten egg (optional) and sprinkle with sugar.
Let rise again until doubled (or about 30-45 minutes) .
Bake at 350 degrees for 45 minutes.
Remove from pans immediately, and sprinkle with additional sugar.

Sweet Cinnamon Butter
1 cup softened butter
1/2 cup leftover filling from cinnamon bread

Soften butter in microwave, or leave sitting out on counter while preparing dough.
Mix butter and 1/2 cup cinnamon sugar mixture together in medium size bowl. Spoon into crock and serve at room temperature with bread.

Tips:
- *I like the texture of this bread when using bread flour  instead of regular white flour. I prefer
"Gold Medal Better for Bread Flour".  Found in most grocery stores.  If using a bread flour, you will only need about 8-9 cups of flour.
-This bread is wonderful sliced thick, toasted or used for French toast the next day.
-yes, this also makes awesome cinnamon rolls.

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