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Cinnamon Swirl Bread

Ingredients

  • 1 recipe bread dough
  • 1 cup white sugar
  • ½ cup brown sugar
  • 10 teaspoons cinnamon

Instructions 

  • Make the dough as usual and when you are ready to put it in your pans, divide it into loaves and roll each loaf into a 9X18 rectangle. Using a spray bottle, lightly mist your dough with water. It should be damp, but not wet – no puddling! Put 1/2 cup of the sugar mixture on each loaf. Make sure not to take the sugar mixture to the very edges of your dough; leave a border along all edges so you can roll and pinch the edges.
  • Lightly mist the dough again with water until sugar is set. Sugar mixture should not be muddy and wet – just lightly misted. You can tell from my pictures that I added to much water because after baking the cinnamon swirls were gooey – they should be dry and sugary, not gooey like a cinnamon roll. Roll up the dough and pinch all edges to seal. Place in bread pans and rise and bake like normal.