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Cinnamon Bread
2 packages active dry yeast
1/3 cup warm water
1 cup warm milk
2 eggs plus 1 egg yolk, lightly beaten
1/2 cup granulated sugar
1/2 cup butter, softened
1-1/4 teaspoons salt
5-1/2 to 6-1/2 cups flour
2/3 cup packed light brown sugar
3 tablespoons cinnamon
In a large bowl, dissolve yeast in water. Add milk, eggs, granulated sugar, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease both sides. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a rectangle, approximately 8 x 16 inches. In a small bowl combine cinnamon and brown sugar; sprinkle half of this mixture over each rectangle. Roll up each rectangle from the short end, pinching seams to seal. Place each roll seam side down into a greased 9 x 5-inch loaf pan. Cover and let rise until doubled. Bake in a preheated oven at 350º for 30-35 minutes or until golden brown. Remove from pans and let cool on a wire rack.
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