Recipe - Cinnamon-Swirl Raisin Bread

1 pack Cream Cheese; (8 oz.)
softened
2/3 cup Cold water
1 Egg; beaten
1 teaspoon Vanilla
1 pack Hot roll mix; (16 oz.)
1/3 cup Sugar
1 tablespoon Margarine; melted
One half cup Sugar
2 teaspoon Ground cinnamon
Vanilla Icing
1 cup Powdered sugar
2 tablespoon Milk
One fourth teaspoon Vanilla

Place cream cheese and water in small saucepan. Cook over low heat until
mixture reaches 115 to 120 degrees, stirring occasionally until smooth.
Remove from heat Stir in egg and vanilla. Stir together hot roll mix, yeast
packet and 1/3 cup sugar in large bowl. Add cream cheese mixture, mixing
until dough pulls away from sides of bowl.

On floured surface, knead dough 5 minutes or until smooth and elastic.
Cover; let rest in warm place 30 minutes.

On floured surface, roll out dough to 15 x 7" rectangle. Brush with
margarine; sprinkle with combined One half cup sugar and cinnamon.

Roll up from short end; press ends together to seal. Fold ends under loaf.
place, seam side down, in greased 9X5inch loaf pan. Cover; let rise in
warm place 30 minutes.

Preheat oven to 350 degrees. Bake 45 to 55 minutes or until bread sounds
hollow when tapped. Remove from pan; cool completely. Drizzle with Vanilla
Icing. 1 loaf

Vanilla Icing:

Stir together ingredients in small bowl until smooth.

Prep time: 20 minutes plus rising Cooking time: 55 minutes

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 279 by "Diane Geary"
diane@keyway.net on Nov 20, 1997