Prep Time 30m
Cook Time 30m
Ready Time 90m
Yield 2 loaves

  • 2 packages active dry yeast
  • 2 cups warm water, (110 to 115ºF)
  • 1/2 cup instant nonfat dry milk
  • 1/4 cup plus 3 tbsps. sugar, divided
  • 1 tablespoon salt
  • 1/3 cup Crisco® All-Vegetable Shortening, plus 1 tbsp., divided, melted
  • 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening, plus 1 tbsp., divided, melted
  • 5 1/2 to 6 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons ground cinnamon
Preparation Directions
  • Step 1Spray two 9 x 5 x 3-inch loaf pans with no-stick cooking spray.
  • Step 2Sprinkle yeast over warm water in a large bowl. Add dry milk, 3 tablespoons sugar, salt, 1/3 cup melted shortening and 3 cups flour. Blend at low speed until moistened, then beat 3 minutes at medium speed. Using a spoon, stir in enough remaining flour to make a soft dough.
  • Step 3Turn dough onto a lightly floured surface; knead until smooth and elastic. Divide dough in half. Roll each half into a 12 x 6-inch rectangle. Spread each with half of the remaining 1 tablespoon melted shortening.
  • Step 4Combine 1/4 cup sugar and cinnamon in small bowl; sprinkle half of mixture over each rectangle. Roll up, starting with 6-inch side. Place seam-side-down in prepared loaf pans.
  • Step 5Cover; let rise in a warm place until doubled (about 45 minutes).
  • Step 6Heat oven to 400ºF. Bake 30 minutes. Remove from pans and cool on racks.
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