So, I’ve made this a couple times now…and it really is the best cinnamon bread! It’s time consuming, but definitely worth it. I’ve made it with and without raisins…I prefer without, but that’s just me! Anyways, here’s the recipe…enjoy!1 1/2 c milk 1 c warm water (at least 110 degrees) 2 (.25 oz) packages active dry yeast 3 eggs 1/2 c white sugar 1 t alt 1/2 c butter, softened 1 c raisins (optional) 8 c all-purpose flour 2 T milk 1 c white sugar 3 T ground cinnamon 2 T butter, melted (give or take, for taste)
Warm the milk in a small saucepan until it starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm (120-125 degrees). Dissolve yeast in warm water and leave until yeast is frothy (takes about 10 minutes…make sure the water is warm enough!). Mix in eggs, sugar, butter, salt and raisins. Add flour gradually to make a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until smooth. Place in a large buttered mixing bowl and turn to grease the dough. Cover with a warm, damp cloth & let rise. Allow it to rise until doubled (about 1 1/2 hrs).
Roll out on a lightly floured surface into a large rectangle, about 1/2 inch thick. Moisten dough with 2 T milk. Mix together sugar & cinnamon; sprinkle mixure evenly over top the dough. Roll up tightly (roll should be 3 inches in diameter). Cut into thirds; tuck ends underneath to seal it up. Place loaves into greased plans. Let rise in a warm place, uncovered for an hour.
Baker at 350 degrees for 45 minutes or until loaves are lightly browned & sound hollow. Remove from oven and let cool. Using a pastry brush, lightly brush the tops with melted butter. Enjoy!
*Original recipe found HERE!