Cinnamon Bread

The first time I tried cinnamon bread was when I was elementary school.  My mom ran a daycare (still does! Shout-out to Mummi! Holler!) and one of the parents brought a loaf of fresh locally baked cinnamon bread.  It was love at first bite ♥

I’ve tried a few variations of the kinds that can be found in most grocery stores, but nothing compares to the freshly baked taste of homemade bread infused with cinnamon and sugar.  Thank goodness for this recipe I found at the Pioneer Woman’s website, otherwise I would have spent my life reminiscing about childhood foods.  Now I can recreate them 🙂

(By the way, this bread makes killer French Toast! Now don’t say I didn’t tell ya 😉 )

CinnamonBreadPic

Cinnamon Bread

Yield:  1 9-inch Loaf

Ingredients:

For Dough:

  • 1 cup milk
  • 6 tablespoons unsalted butter
  • 2 ½ teaspoons yeast
  • 2 eggs
  • 1/3 cup sugar
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt

For Filling:

  • 2 tablespoons unsalted butter, softened
  • 1/3 cup sugar
  • 2 tablespoons ground cinnamon

For Egg Wash:

  • 1 egg
  • Splash of milk

Directions:

Make Dough:

Combine milk and butter in a saucepan and melt over medium heat.  Do not bring to a boil, and remove from heat as soon as the butter has completely melted.  Allow the mixture to cool until it is lukewarm.  Add yeast, stir, and allow it to sit for 10 minutes.

In a medium bowl, combine flour and salt.

In a large bowl, combine eggs and sugar and beat until smooth.  Add milk mixture and mix to combine.  Add half of the flour mixture and mix until combined.  Add the remaining flour and knead using a spatula for 5 to 10 minutes.  The dough should be slightly sticky.

Transfer the dough to a large oiled bowl, cover, and allow it to rise for at least 2 hours.

Make Filling:

Combine sugar and cinnamon in a small bowl.

Roll the dough out on a lightly floured surface into a large rectangle.  Make sure that shortest side of the dough is not wider than the shortest side of the loaf pan.  Spread butter over dough and sprinkle sugar/cinnamon mixture evenly over the surface.

Generously butter the loaf pan and set aside.

Beginning at the short end, begin tightly rolling the dough into a log.  Pinch the seam to seal.  Transfer the log to the greased loaf pan, seam side down, cover, and allow it to rise for two hours.

Make Egg Wash:

Preheat oven to 350°.

Whisk together egg and milk.  Brush the egg wash over the top of the loaf.

Bake for 40 minutes or until golden brown.  Remove from pan and allow the bread to be cooled completely before slicing.

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