I use the sponge method for making this bread. It takes a bit longer, but I feel it gives the best results, especially if you are new to making bread.
Once the sponge has been setting for an hour or so, it will begin to bubble like in the video below.
When this happens you know the yeast is alive and well and will rise beautifully in the oven.
About a half hour into the proofing, mix the scalded milk with sugar, salt and I use butter instead of shortening. It needs to be lukewarm when added to the sponge otherwise the heat will kill the yeast. Remember yeast is a living thing.
In the greased bowl ready for rising. You can see how small it is in the bowl.
After is has risen.
2 cups of brown sugar
4-6 TBLS cinnamon depending on your taste preference.
1/2/ cup melted butter.
Roll the dough out width wise to the size of the bread pans you are using.
Then roll it length wise to about 12 ". None of this has to be exact.
Start rolling the dough into a spiral from the short end and pinch the dough together firmly at seam and sides of dough. Place the dough seam side down into a buttered bread pan. Bake for 40 minutes in a 400 degree oven. Sometimes the filling overflows so you might want to place the bread pans on a cookie sheet.
I hope you enjoy this and make it a tradition in YOUR house.