Cinnamon Bread

I made two loaves of this amazing Cinnamon Bread! I was worried a loaf would go to waste.....
That did not happen. My small family of four devoured this bread it was gone in five days. That should tell you how wonderful it turned out.
I am actually making it again today for a gift. My neighbor watered my plants for the time I spent in paradise. She deserves a HUGE THANK YOU!!! What could be better then homemade bread?!?!

First of all, let me explain. I found this recipe in Peter Reinhart's Artisan Breads Every Day. But it was for cinnamon rolls. I decided to make it into a bread with the hard crusty icing. It is heaven.

PETER REINHARTS ALL-PURPOSE SWEET DOUGH

6 1/4 cps unbleached all-purpose flour
2 tsp. salt
6 TB Sugar
5 tsp. yeast
2 cps. Warm milk
1/2 cp melted butter

1. Combine the flour, sugar, and salt in a large mixing bowl. Dissolve the yeast in the warm milk. Then add the dry ingredients and butter. Mix with paddle attachment for 1 minute
2. Switch to dough hook for 3 more minutes. It should be a smooth, soft, slightly stick dough. Knead 2 more minutes with dough hook or hand until it is no longer sticky.
3. Place in oiled bowl and let rise. Overnight in the fridge or until doubles in size


WHEN DOUBLES

1/2 cp. sugar
1/4 cp. cinnamon
1 soft stick of butter.

4. Cut the dough in half. Roll it out like making cinnamon rolls.
5. Mix the cinnamon and sugar.
6. Add half the butter and smoother it on each flat rolled out dough (12-15in)
then add the sugar and cinnamon mixture to each. I add a little brown sugar too.
Roll the cinnamon roll like a jelly roll and taper off the ends.
7. Add both into a greased loaf pan. I topped with a little butter and cinnamon and sugar.
8. Bake on 350 for about an hour.

2 cps. powdered sugar
1 tsp. milk
Mix together

9. Drizzle on top of the cooled bread.
10. DEVOUR