Cinnamon Bread

This traditional cinnamon bread recipe not only freezes, but travels well, to which our out-of-town children can attest.


Dissolve the yeast and sugar in warm water. In food processor fitted with dough blade, place flour, butter and salt into work bowl. Process until butter is cut into mixture. With machine running, pour the yeast mixture through the feed tube. With machine still running, pour cold water through tube in a steady stream until absorbed by flour. When the dough leaves the sides of the bowl and forms a ball, continue processing for 60 seconds.

With floured hands, remove dough from bowl and place into greased bowl and roll to lightly coat. Cover and let rise until doubled in size (about 1 to 1 1/2 hours). In small bowl, combine sugar and cinnamon - set aside. Punch dough down and divide into 3 equal pieces. Press each piece into a rectangle (8 x 16) and sprinkle heavily with sugar and cinnamon mixture. Roll up dough jelly-roll fashion. Pinch seam to seal. Place loaves in greased bread pans (8 1/2 x 4 1/2 x 2 1/2). Cover and let rise until the loaf rises above the rim of the pan. Preheat oven to 375°.Bake loaves for 30-35 minutes, or until golden. Makes 3 loaves.