Ingredients:
3.5 to 3.75 C. all-purpose flour
1 package active dry yeast
1 C. milk
1/4 C. sugar
1/4 C. (55g) butter
1 tsp salt
1 egg
1/4 C. sugar
1 tsp ground cinnamon
Method:
1. In large mixer bowl combine 1/2 of the flour and the yeast.
2. In saucepan heat milk, sugar, butter and salt just till warm (115 - 120 degrees)
3. Add to dry mixture in mixing bowl and then add the egg.
4. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
5. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough.
6. Turn out on lightly floured surface and knead till smooth and elastic (5 -8 minutes).
7. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
8. Cover and let rise in warm place till double (about 1 hour).
9. Punch dough down and turn out on lightly floured surface.
10. Cover and let rest 10 minutes.
11. Roll tightly into a 15×7-inch rectangle. Brush entire surface with water.
12. Combine the 1/2 cup sugar with the ground cinnamon and spread the mixture onto the rectangle dough
13. Roll dough up as for jelly roll, beginning with narrow side.
14. Seal the edge and ends by pinching together.
15. Place, sealed side down, in a greased 9×5x3-inch loaf pans.
16. Cover and let rise in warm place till almost double (35 to 45 minutes).
17. Bake at 180ºC for 35 to 40 minutes. (If crust browns too quickly, cover with foil last 15 minutes of baking.)
18. Remove bread from pan and cool on wire racks.
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