Cinnamon Roll Bread

Cinnamon Roll Bread

This gorgeous bread makes the most amazing toast!

1 ¼ cups warm milk
3 ½ cups all purpose flour
1 envelope (8 g) regular yeast (about 2 tsp)
¼ cup melted butter
2 tsp vanilla extract
½ tsp salt
¼ cup sugar
2 eggs, slightly beaten

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes. Divide dough in two equal portions and roll the dough into 2 rectangles about 8x18 inches each.

Combine

½ cup brown sugar
2 tsp cinnamon
Sprinkle evenly over the rolled out dough along with
½ cup raisins (optional)

Starting at the short side of the dough rectangle, begin to tightly roll the dough into a log shape. Pinch the edge of the dough together at the seam to seal. Place the dough into a greased 4 ½ x 8 ½ loaf pan and allow to rest and rise for a couple of hours or more until the dough rises to a couple of inches above the top rim of the bread pans. Bake for about 25-30 minutes at 350 degrees F, or until the top and bottom crusts are evenly golden brown. Allow to cool for about a half hour before serving. Great served warm out of the oven or as the beginning of some very good French toast as well.