Cinnamon is a quintessential flavor that most of us associate with the arrival of Fall. That spicy sweetness becomes a mandatory ingredient once the calendar changes from August to September. Keeping with our theme of bread baking this week, we wanted to share a sweet recipe to contrast with our previously posted Sage Focaccia. Honestly, nothing sounded better than homemade cinnamon bread. It is so effortlessly delicious served with butter at the breakfast table.
Classic Cinnamon Bread
Serves: 1 loaf
1 ½ tsp dry yeast
2 tbs water, 95-110 degrees
1 cup milk
1 tbs sugar
1 tsp salt
1 tbs butter, melted
3 cups all purpose or bread flour
¼ cup sugar
2 tbs brown sugar
2 tsp cinnamon
2 oz melted butter
In the bowl of a mixer, stir together yeast and water. Allow to proof until creamy, about 10 minutes.
Add warm milk, sugar, salt and butter to the yeast and water.
Add flour to the yeast mixture and with a dough hook mix/knead until smooth and firm about 5-10 minutes.
Place in oiled bowl and cover with plastic. Allow to rise and double in size. *This could take 30 – 90 minutes
Roll the dough out into a 6” x 8” rectangle.
Brush with melted butter and sprinkle evenly with sugar and cinnamon.
Roll dough into a tight cylinder and place into a buttered loaf pan. Loosely cover with plastic wrap and allow to proof a second time. About 20 minutes or until loaf is pillowy to the touch.
Brush the top of the loaf with melted butter and bake at 375 degrees until the internal temperature reads 200 degrees, about 30-45 minutes.
Let cool and slice.