Cinnamon-swirl bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream Cheese; (8 oz.) softened |
| ⅔ | cup | Cold water |
| 1 | Egg; beaten | |
| 1 | teaspoon | Vanilla |
| 1 | pack | Hot roll mix; (16 oz.) |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Margarine; melted |
| ½ | cup | Sugar |
| 2 | teaspoons | Ground cinnamon -Vanilla Icing--- |
| 1 | cup | Powdered sugar |
| 2 | tablespoons | Milk |
| ¼ | teaspoon | Vanilla |
Directions
Place cream cheese and water in small saucepan. Cook over low heat until mixture reaches 115 to 120 degrees, stirring occasionally until smooth.
Remove from heat Stir in egg and vanilla. Stir together hot roll mix, yeast packet and ⅓ cup sugar in large bowl. Add cream cheese mixture, mixing until dough pulls away from sides of bowl.
On floured surface, knead dough 5 minutes or until smooth and elastic.
Cover; let rest in warm place 30 minutes.
On floured surface, roll out dough to 15 x 7" rectangle. Brush with margarine; sprinkle with combined ½ cup sugar and cinnamon.
Roll up from short end; press ends together to seal. Fold ends under loaf.
place, seam side down, in greased 9X5-inch loaf pan. Cover; let rise in warm place 30 minutes.
Preheat oven to 350 degrees. Bake 45 to 55 minutes or until bread sounds hollow when tapped. Remove from pan; cool completely. Drizzle with Vanilla Icing. 1 loaf
Vanilla Icing:
Stir together ingredients in small bowl until smooth.
Prep time: 20 minutes plus rising Cooking time: 55 minutes Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997