CINNAMON CUSTARD SWIRL BREAD

5 to 5 1/2 c. all-purpose flour
2 packages yeast
1 package egg custard mix
1 c. milk
1/2 c. water
1/4 c. butter or margarine
2 eggs
1/2 cup sugar
4 tsp. cinnamon
2 T. butter or margarine, softened
1 1/2 T. sugar
1 T. cinnamon

In large mixer bowl, combine 2 cups flour, yeast, custard mix and salt. Mix well. In saucepan, heat milk, water and butter until warm (120-130 degrees). Add to flour mixture. Add eggs and blend at low speed until moistened; beat 3 minutes at medium speed. by hand, gradually stir in enough remaining flour to make a firm dough. Knead on foured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover and let rise until light and doubled, about 1 hour.

Combine 1/2 c. sugar, and 4 tsp. cinnamon and set aside. Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 14x7 inch rectangle. Spread with 1 T. softened butter and sprinkle half of filling over dough. Starting with short side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in two greased 9x5 inch bread pans. Cover and let rise in warm place until double, about 1 hour. Bake at 375 degrees for 35 to 40 minutes. Brush tops of loaves with melted butter, and sprinkle with 1 1/2 T. sugar and 1 T. cinnamon mixture. Remove from pans and cool.