Ingredients:
1 pkg. active dry yeast
2 c. milk
1/2 c. sugar
1/2 c. shortening or butter
2 tsp. salt
71/2-8 c. flour
2 eggs
3/4 c. sugar
11/2 tbsp cinnamon
Cooking Instructions
Soften yeast in 1/4 cup lukewarm water. In a large bowl combine sugar, butter, and salt. Scald milk in a pan. Pour hot milk into bowl over sugar/butter mixture and stir until butter is melted and sugar is dissolved. Allow milk mixture to cool to lukewarm. When cool, add 3 cups of flour, yeast, and eggs and beat well. Add enough of remaining flour to make a soft dough. Knead in remaining flour on a floured table. Place dough in greased bowl, turning once to coat, and allow to rise 1 1/2-2 hours or until double. Punch down dough. Divide dough in half and allow to rest for 10 minutes. Grease and flour 2 bread pans. Roll each half of dough out into a rectangle that is the width of the long side of the bread pan, and as long as the dough will roll to approximately 1/2 inch thick. Mix cinnamon and sugar together in a small bowl. Once the rectangle is rolled out, sprinkle cinnamon/sugar over the dough. Roll as for a jelly roll. You should end up with a rolled loaf that is approximately the size of the bread pan. Place loaf in pan. Do the same for the other loaf and the other pan. Allow to rise till double (about an hour). Before baking, brush loaves with melted butter and sprinkle with cinnamon sugar. Bake at 375° for 35-40 minutes.
Note: This was my favorite dessert as a child and I learned to bake it very young. I know it is time consuming but it is SO worth every minute you spend preparing it! Serve it toasted with butter.
1 pkg. active dry yeast
2 c. milk
1/2 c. sugar
1/2 c. shortening or butter
2 tsp. salt
71/2-8 c. flour
2 eggs
3/4 c. sugar
11/2 tbsp cinnamon
Cooking Instructions
Soften yeast in 1/4 cup lukewarm water. In a large bowl combine sugar, butter, and salt. Scald milk in a pan. Pour hot milk into bowl over sugar/butter mixture and stir until butter is melted and sugar is dissolved. Allow milk mixture to cool to lukewarm. When cool, add 3 cups of flour, yeast, and eggs and beat well. Add enough of remaining flour to make a soft dough. Knead in remaining flour on a floured table. Place dough in greased bowl, turning once to coat, and allow to rise 1 1/2-2 hours or until double. Punch down dough. Divide dough in half and allow to rest for 10 minutes. Grease and flour 2 bread pans. Roll each half of dough out into a rectangle that is the width of the long side of the bread pan, and as long as the dough will roll to approximately 1/2 inch thick. Mix cinnamon and sugar together in a small bowl. Once the rectangle is rolled out, sprinkle cinnamon/sugar over the dough. Roll as for a jelly roll. You should end up with a rolled loaf that is approximately the size of the bread pan. Place loaf in pan. Do the same for the other loaf and the other pan. Allow to rise till double (about an hour). Before baking, brush loaves with melted butter and sprinkle with cinnamon sugar. Bake at 375° for 35-40 minutes.
Note: This was my favorite dessert as a child and I learned to bake it very young. I know it is time consuming but it is SO worth every minute you spend preparing it! Serve it toasted with butter.
