1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Recipe Directions
In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes, or until the yeast is foamy.
Add the granulated sugar, melted butter, and egg to the bowl with the yeast mixture. Stir until well combined.
Gradually add the flour and salt to the bowl, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the cinnamon sugar filling by combining the granulated sugar and ground cinnamon in a small bowl.
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Once the dough has risen, punch it down and roll it out into a large rectangle on a lightly floured surface, about 12×18 inches.
Brush the melted butter evenly over the surface of the dough, then sprinkle the cinnamon sugar mixture on top.
Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal.
Place the rolled dough into the prepared loaf pan, cover with a clean kitchen towel, and let it rise for an additional 30 minutes.
Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
While the bread is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Drizzle the glaze over the cooled bread, slice, and serve.
Kitchen Equipment Needed
Continued on next page (page 3)
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