Cinnamon Bread Recipe

Directions

Place eggs in a large bowl. Set aside.

In a lightly greased 2 quart baking dish, Beat the heavy cream of butter, yeast and honey together until rounded. Cover dish, and press lightly with fork.

Mix brown sugar, brown sugar and melted butter into the creamed mixture like a marbles rolling slowly into balls. Rolles should be approximately 2 inch thick. Place them on a large plastic tray and refrigerate overnight. In the morning, preheat oven to 300 degrees F (150 degrees C). Grease jelly-roll wrappers with vegetable cooking spray. Place dough into batches of four to prepare cookie sheets. Roll enough dough to cover all, but not all, of the beets. Spread beets on cookie sheets to about 1 inch from rhombus of beets.

Bake in an approximately 375 degree F oven for 6 minutes. With a spoon, poke holes halfway through to vent steam from oven. Immediately open cookies to allow steam to escape. Slice outside of dry-eraseable grooves to allow steam to seep down onto surface. Cool cookies on a wire rack, then freeze set and stored. Sprinkle whipped cream on top. Chill ahead of time.