CINNAMON ROLL LOAF

Prepare the Dough

In a bowl or measuring cup, mix the water, milk, and egg.

In a large bowl or mixer bowl, combine the flour, salt, instant yeast, Value Refined Sugar, and softened butter. Add the liquid mixture and mix until a soft, slightly sticky dough forms. Knead using a dough hook for about 7 minutes. If using raisins and walnuts, incorporate them into the dough.

Let the Dough Rise

Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1–2½ hours, or until doubled in size.

Add the Cinnamon Filling

In a small bowl, mix the Baker’s Powdered Sugar and ground cinnamon. Roll the dough into an 8 × 12-inch rectangle and sprinkle the cinnamon mixture evenly over the surface. Roll tightly from the short side, then pinch the seam and ends to seal.

Prepare for Baking

Place the dough seam-side down in a greased 8.5 × 4.5-inch loaf pan. Cover and let rise until the dough is about ¾ inch above the rim of the pan.

Preheat the oven to 350°F (180°C), or 325°F (165°C) if using a glass or dark-colored pan.

Apply the Egg Wash and Bake

Mix the egg and water for the egg wash. Brush over the dough. Bake for 35–40 minutes, or until golden brown and cooked through.

Prepare the Flat Icing

Place the Baker’s Powdered Sugar in a bowl. Add 2 tablespoons of milk or water and the vanilla extract, if using. Mix until smooth, adding more liquid as needed to achieve a pourable consistency.

Finish and Serve

Allow the loaf to cool slightly before drizzling or spreading the flat icing over the top. Let the icing set before slicing and serving.