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Active Dry Yeast (1/2 Tbsp)
Water (2 Tbsp)
Milk (1/2 cup)
, 1/4 cup of the
Granulated Sugar (1/2 cup)
Unsalted Butter (3 Tbsp)
Salt (3/4 tsp)
and 1 1/4 cups of
All-Purpose Flour (2 1/4 cups)
Stir in remaining flour, 1/4 cup at a time, adding only enough to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes.
Place in a bowl, in a warm place until doubled in size, about an hour.
Punch dough down and roll into rectangle about 18″ x 8″.
Ground Cinnamon (1 Tbsp)
and remaining sugar. Sprinkle over the dough.
Roll up from short end and pinch the ends to seal. Place seam side down in a greased loaf pan. Set aside for about an hour and a half.
Preheat oven to 350 degrees F (180 degrees C).
Place risen dough in the oven and bake for 30-35 minutes.
Let cool on a wire rack for about 10 minutes. Remove dough from pan and let cool completely before slicing.
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