YIELD: Makes 2 loaves (16 slices each)

  • 2 packages (1/4 oz. each) active dry yeast
  • 1/3 cup warm water
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 6 Tablespoons unsalted butter, softened
  • 1 1/2 teaspoons kosher salt
  • 5 1/2 to 6 cups all purpose flour

For the cinnamon-sugar swirl:


  1. In a large bowl, dissolve yeast in water. Add milk, sugar, eggs, butter, salt and 2 1/2 cups flour. Beat until smooth. Gradually stir in enough remaining flour (3 to 3 1/2 more cups) to form a soft dough.
  2. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes (You can also knead with a stand mixer fitted with the dough hook). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each half into an 18-inch x 8-inch rectangle. Combine 1/2 cup sugar and 2 Tbsp. cinnamon in a small bowl. Sprinkle evenly over dough. Roll up each rectangle from short side; pinch seam to seal.
  4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
  5. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Brush warm loaves with additional melted butter.



  1. You can also knead the dough with an electric stand mixer fitted with the dough hook.
  2. When rising yeast dough, I usually preheat my oven to 200 degrees, then turn off the oven before adding the bowl of dough.



Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach