If you love the smell of cinnamon in the morning the April 2007 Cook's Country has a very tasty cinnamon swirl bread! My 4 year old gave it the 2 thumbs up! Personally, I don't think it stayed in tact as well as they said it would, but it taste very good and doesn't have a puddle of goo oozing out of it to burn in the bottom of my toaster! Also, the cinnamon sugar they suggest putting on top got REALLY brown fast, so keep an eye on it and tent it if you have to. In case you don't have a copy and want to try it, here's the recipe:
Cinnamon Swirl Bread
1/2 cup granulated sugar 1/4 cup light brown sugar 5 teaspoon ground cinnamon
1 1/2 cups milk, heated to 110 degrees 4 T. unsalted butter, (3 of them melted) 3 large egg yolks
4 1/4 cup AP flour, plus more if needed 2 1/4 t. rapid rise yeast (1 pkg.) 1 T. sugar
1 1/2 t. salt 1/2 cup raisins
FOR the cinnamon sugar: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.
FOR the bread: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl. Turn out onto an unfloured surface (I had to flour it a little bit) Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled.
Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle on the cinnamon sugar, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water ( this is to seal the sugar to the bare dough on both sides,- see article in magazine for full details) Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.
Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes (mine was 45 minutes by thermometer). Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.)