Homemade Cinnamon Swirl Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1 egg
• 1/2 cup uncooked Malt-O-Meal cereal
• 1/3 cup sugar
• 2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 1 egg white, lightly beaten
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

1. In a bowl, dissolve yeast in water. Add milk, butter, egg, cereal, sugar, salt and 2 cups flour; mix until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
2. Punch dough down; divide in half. Roll each portion into a 12x7-in. rectangle. Brush with egg white.
3. Combine sugar and cinnamon; sprinkle over rectangles. Starting with a short side, roll up tightly and seal edges. Place each in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375u0b0 for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

active dry yeast, warm water, warm milk, butter, egg, cereal, sugar, salt, flour, egg, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/homemade-cinnamon-swirl-bread/ (may not work)