Cinnamon Bread

• 3 2/3 cups all purpose flour
• 1/4 cup + 6 tbsp sugar
• 1 packet dry yeast
• 1/2 tsp salt
• 12 tbsp butter, softened
• 1/3 cup milk
• 2 None eggs
• 3 tsp cinnamon
• None None fresh raspberries for ganish

1. Mix together the flour, 1/4 cup of sugar, the yeast, and salt. Melt 3 tbsp of butter in a small saucepan over a low heat, pour in the milk and 1/4 cup of water and remove pan from heat. Add the milk mixture and the eggs to the flour mixture and knead with the dough hook of a hand mixer to make a smooth dough. Cover, and let dough rise in a warm place for 1 hour until it's doubled in size.
2. Cut a strip of parchment paper to a width of 8 inches. Line a 8 x 4 inch loaf pan with the parchment paper, leaving some of the paper over the edge of the pan.
3. Knead the dough briefly and roll it out on a floured surface into a rectangle about 12 x 20 inches. Spread it with 6 tbsp of butter and cut it into 5 equal strips roughly 4 x 12 inches. Mix 6 tbsp of sugar with the cinnamon and sprinkle the mixture evenly on the dough. Set the strips of dough one on top of the other and cut them into 4 pieces. Put the dough pieces upright in the loaf pan and loosen the layers with a knife or by hand. Cover and let rise in a warm place for 30 mins.
4. Preheat the oven to 325u0b0F. Bake the loaf for 35-45 mins. After about 20 mins, distribute the remaining 3 tbsp of butter in flakes around the loaf. If necessary, cover the cake with foil towards the end.
5. Take the cake from the oven, let it rest in the pan for about 20 mins, then turn it out of the pan and cover with a tea towel and let cool. Serve the cake garnished with raspberries.

flour, yeast, salt, butter, milk, eggs, cinnamon, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/21799 (may not work)