Cream of the West Cinnamon Bread

Cream of the West Cinnamon Bread


An old Cream of the West favorite!


3/4 cup Cream of the West Roasted Wheat

2 cups water

½ cup milk

¼ cup shortening, melted

1/3 cup brown sugar

¼ cup warm water

1 pkg. dry yeast

2 eggs, beaten

6 cups all-purpose flour

1 cup raisins

¼ cup water

2/3 cup sugar



Cook Cream of the West Roasted Wheat according to package directions using the 2 cups water. Add the milk and simmer

5 – 10 more minutes. Stir in the brown sugar and shortening. Cool to lukewarm.

Dissolve yeast into the ¼ cup warm water.

Combine cereal mixture, yeast solution and eggs. Add flour and raisins.  Knead until smooth. Place in a greased bowl, cover with moist cloth and place in a warm area to rise until doubled.

Punch down and divide dough in half. Roll out each half to 9” x 15” rectangles. Brush with warm water and sprinkle 1/3 cup sugar over each half. Sprinkle generously with cinnamon.

Roll up so that you end up with a 9” long roll. Place in greased loaf pan. Cover and let rise until doubled in size.

Bake at 350 for 1 hour. While warm brush tops of loaves with melted butter. Enjoy a slice with our natural cinnamon honey!