8 to 10 servings
Heat oven to 350°F. Butter a loaf pan. On a floured surface, roll out bread dough to a rectangle about 1/2-inch thick. Combine butter and brown sugar in a mixer bowl. Beat until creamy. Add egg and continue beating to blend. With mixer on low, add all the remaining ingredients and mix just until well combined. Spread filling over bread dough. Roll dough tightly and place in prepared pan. Tuck the ends under so filling does not seep out. Bake 45 minutes or until top is golden. Cool in pan on a wire rack 15 minutes. Remove from pan to finish cooling.
The original recipe yielded a 12-pound loaf and needed an overnight rise. This version is much more manageable and quicker. This is a good recipe to prepare for the holidays or to serve for a winter coffeebreak.
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