Cinnamon Custard Swirl Bread - cooking recipe

Ingredients

5 - 5 1/2 cups all-purpose flour
2 tablespoons active dry yeast (2 packages)
1 (3 ounce) package custard mix
1 teaspoon salt
1 cup milk
1/2 cup water
1/4 cup butter or 1/4 cup margarine
2 tablespoons butter or 2 tablespoons margarine
2 large eggs
1/2 cup sugar
1 1/2 tablespoons sugar
1 tablespoon cinnamon
1 teaspoon cinnamon

Preparation

Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
Heat milk, water, and 1/4 cup butter in saucepan until warm (120\u00b0 to 130\u00b0, butter need not be melted).
Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
By hand, stir in enough remaining flour to make a firm dough.
Knead on floured board until smooth and elastic (5 to 8 minutes).
Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
Punch dough down and divide into two parts.
On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
Place in greased 9 x 5 inch loaf pans.
Cover and let rise in warm place until doubled in bulk (about 1 hour).
Bake at 375\u00b0 for 35-40 minutes.
Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
Remove from pans and cool on rack.