Cinnamon Swirl Bread

*omg* This week is almost over and I have yet to bake. I'm busy with popcorn strings and web searching for knitting directions that I'm neglecting my kitchen. Naughty. I've been wanting to make some cinnamon swirl bread for awhile now for toasting or to make French toast with. The plan was to icing one and leave the other plain for the toaster. As you can see my brain was elsewhere and I ended up icing both. Duh! This recipe can't be any simpler, especially if like me you are using a bread machine. I tossed it in the machine this morning. Did some laundry, dishes and light cleaning. Then worked on the bread and "Decked the Halls" with garland and popcorn while it baked. Perfect for a break time snack.

Recipe from AllRecipes.com.

Ingredients
1 cup warm milk (70-80 ⁰F)
1/4 cup water (70-80 ⁰F)
2 eggs
1/4 cup butter or margarine, softened
1 tsp salt
1/4 cup sugar
5 cups bread flour
2-1/4 tsp active dry yeast
Filling
2 tbsp butter or margarine, melted
1/3 cup sugar
1 tablespoon ground cinnamon
Glaze
1 cup confectioners' sugar
4 tsp milk
1/2 tsp vanilla extract
Directions
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 ⁰F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.