The best of two worlds....Cinnamon Roll and Bread.
4 cups bread flour
2 large eggs at room temperature
½ cup lukewarm milk
½ cup lukewarm water
2½ teaspoon. instant dry yeast
2 Tablespoons granulated sugar
1 teaspoon. salt
2 large eggs
⅓ cup vegetable oil
3 Tablespoons Cinnamon
6 Tablespoons Softened Butter
1 cup granulated sugar
1 cup raisins (optional)
No nutrition information available
In a medium size bowl, add the lukewarm water, yeast and sugar. Mix well.
In the mixing bowl place the lukewarm milk, room temperature eggs, Add the dry ingredients. Next pour in the yeast mixture and lastly the vegetable oil.
With the dough hook in place, set on medium low, knead the mixture 15 minutes. You will begin to see the dough forming a stretchy formation.
Remove dough from the bowl and place in a lightly oiled bowl. Cover and let raise until doubled in bulk.
When dough has reached that point, turn out onto a lightly floured surface. Divide dough equally into three parts. Form into a ball and let rest 5 minutes covered.
Roll out each ball into an approx. 8 x 12" rectangle. Rolling each ball together assures that the filling will be divided equally.
Spread the softened butter over each of the doughs. Next mix the cinnamon and sugar and sprinkle liberally over the butter. Next comes the raisins. Roll up from the longer side jelly-roll style. Pinch seams and ends. Leave seam sides up. Hand place the dough "log" into a curled form. Pinch the end.
Place each into a 9" each cake pan. Brush with beaten egg and let double in size.
Bake 350 degrees for approx. 30-35 minutes or until golden brown. If you have a thermometer, insert it into the middle of the Roll Bread and if it reaches 180 degrees it is done.
You may brush the top with confectionery sugar and water mixed or simply sprinkle it with confectionery sugar when cooled.