Cinnamon Swirl Bread

Cinnamon Swirl Bread

2 loaves

1 cup warm milk
1/4 cup water
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups flour
2-1/4 teaspoons active dry yeast
for filling
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon cinnamon
for glaze1 cup confectioners' sugar
4 to 5 teaspoons milk
1/2 teaspoon vanilla extract

In bread machine pan, place the first eight ingredients. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10 inch x 8 inch rectangle. Combine butter, sugar and cinnamon; spread over dough. Roll up tightly, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 inch loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35 minutes. Lay a piece of foil across both loaves for the last ten minutes of baking to prevent tops from getting to brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves. Enjoy!