Cinnamon Swirl Bread

Decided to experiment with a combination of a few recipes today. SUCCESS! Anyone who loves cinnamon swirl bread will be in heaven with this one.... so much better than buying at the store, or from an expensive bakery (which I  happen to miss having around... :( ) Enjoy!

1 1/2 T. active dry yeast

2 c. warm water

2/3 c. sugar

4 T. butter, softened

1 1/2 tsp. salt

5-6 c. bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (About 10 min.)
2. Mix salt, butter, and flour into the yeast. Mix in flour one cup at a time until smooth but still a tad sticky if picked up. (I used 5 c. bread flour) Knead in standing mixer about 10 min. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1-1 1/2 hours.
3. Punch dough down and divide in half. Roll each half of dough into 10" squares on a lightly floured surface. Moisten the top of each half with 1/2 T. milk. Sprinkle cinnamon/sugar mixture on top of milk, leaving about an inch on all sides without the cinnamon/sugar. Roll up each half so the cinnamon/sugar creates a spiral. Turn side edges under and pinch dough to seal seam as much as possible. Place dough seam-side down in greased 9x5" loaf pans. Cover with damp cloth and allow to rise 1 hr. more, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.