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Cinnamon Raisin Swirl Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
¼ cup sugar
1 tsp cinnamon
½ cup raisins
2 tbsp melted butter or margarine

On a lightly floured surface, roll thawed bread dough out to a 10 x 12 inch rectangle. Using a pastry brush, paint the dough with 1-2 tablespoons water. Sprinkle sugar and cinnamon evenly over dough. Top sugar and cinnamon with raisins. Roll-up, jelly-roll fashion, beginning at the 12-inch side. Seal all seams and ends. Divide this log of rolled-up dough in half (you will have 2, 6-inch long pieces). Twist these two pieces together to form one large twisted loaf. Seal ends. Gently place the dough into a greased standard 8½ x 4½ x 2½ inch loaf pan. Brush dough with melted butter or margarine. In a warm area, free from drafts, let the dough rise until doubled in size or until the dough is 1/2-inch above the sides of the pan. Bake on the middle rack in a preheated 350° oven for 30 minutes or until loaf is golden brown and sounds hollow when gently tapped on top (if loaf is browning too quickly, cover with foil). Immediately remove from pan to cool on wire rack. Drizzle with glaze if desired.

Glaze
Combine 2 cups powdered sugar with 2 tablespoons of milk or water and 1/2 teaspoon of vanilla extract.

Print Recipe

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