My kids love when I make this cinnamon swirl bread for breakfast. It hardly lasts a whole week! Yields 2 loaves (16 slices each).


2 packages (¼ oz each) active dry yeast
cup water, warmed 
1 cup whole milk, warmed (sub almond milk)
1 cup sugar, divided (sub coconut sugar)
2 large eggs, room temperature
6 Tbsp butter, softened (sub ghee or vegan butter)
1 tsp salt
6 cups AP flour (sub almond flour)
2 Tbsp ground cinnamon


Preheat the oven to 350°. In a large bowl, dissolve the yeast in warm water. Add the milk, ½ a cup of sugar, eggs, butter, salt and 3 cups of flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. 


Turn the dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.


Mix the cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8" rectangle. Sprinkle each with about ¼ cup cinnamon sugar within ½" of the edges.


Roll up jelly-roll style, starting with a short side; pinch seam to seal.  Place in 2 greased 9x5" loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1½ hours. Bake until golden brown, 30-35 minutes. Remove from pans and place on wire racks to cool.

Recipe adapted from Taste of Home