As promised, I’m sharing my cinnamon swirl bread recipe with you. It’s so deliciously full of sweet, gooey goodness that my family can down an entire loaf in one day! This may be one of the reasons I don’t make it very often. Probably not the best thing to eat frequently…even if we wish we could:-)
Ingredients:
One basic white bread dough
1/2 stick softened butter
sugar
brown sugar
cinnamon
Directions:
Make up the bread dough according to the directions given in the link to my basic white bread recipe. After it has risen the first time, on a well floured surface, roll out into a long strip, about 1/4″ thickness, keeping the width so that it’s no wider than your bread pan. Spread with 1/2 stick of softened butter.
Liberally sprinkle on sugar, brown sugar and cinnamon. My kids love helping with this part…
After you have all the sugars and cinnamon on, roll dough like a large cinnamon roll. Be sure to roll it length ways, not width. You don’t want it to be too wide for your bread pan…
After you have rolled it, you will need to form the ends a bit to keep a nice bread shape and to prevent the sugar and cinnamon from spilling out when you lift it into your pan…
Place in greased bread pan, and sprinkle any excess cinnamon and sugars that are on your counter on top. 
Cover and let rise 1-2 hours or until doubled in size. Bake at 350° for 20-30 minutes. Cool in pan for about 15-20 minutes so that bread will hold its shape when removed from pan. After 15-20 minutes remove from pan and place on wire rack to cool the rest of the way. When you cut into it bread will not be tightly wrapped, not sure why this is, but it’s still wonderful. We toast it or heat in a microwave and liberally spread with butter:-) Enjoy!
YUMMM I want some right now!