Cinnamon Swirl Bread

• 1 cup warm milk (70 to 80 degrees F)
• 1/4 cup water (70 to 80 degrees F)
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 teaspoon salt
• 1/4 cup sugar
• 5 cups bread flour
• 2 1/4 teaspoons active dry yeast
• FILLING:
• 2 tablespoons butter or margarine, melted
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 teaspoon vanilla extract
• Heat milk, water, and butter till butter melts then let cool till it reaches 70 to 80 degrees.  While cooling combine dry ingredients in a mixer.  Add eggs and mix until combined.  When milk mixture is cooled add yeast and stir to dissolve.  Add mixture to dry ingredients and kneed in your mixer until the dough cleans the sides of the bowl and looks smooth.  Place in a greased bowl and allow to rise till doubled in size, about 1 hour.  After it's done rising punch down dough.  Turn dough onto a lightly greased surface(I use Pam); 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 degrees F 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.  
• I haven't used the glaze yet.  So far I have only used it for toast, AMAZING!  It would also be awesome for french toast.  
•  Adapted from allrecipes.com