Cinnamon Roll Bread is simply
cinnamon rolls in loaf form. It's still made with that wonderful combination
of a soft and tender yeast dough wrapped around a delicious filling of brown
sugar, cinnamon, and chopped nuts. Only instead of cutting the dough into individual rolls,
you cut it into three large pieces and place them in a loaf pan. I love how
the three spirals of dough fuse together to form one beautiful loaf
of Cinnamon Roll Bread. So tasty warm from the oven but I also like it
toasted, with a nice slathering of butter.
Cinnamon Roll Bread gets its rise and
distinct flavor from yeast. For this recipe we're
using 'active dried yeast'. This is
fresh compressed yeast that has been pressed and dried until the moisture
content is only about 8% which makes the yeast dormant. The granules only
become active again when mixed with a warm liquid (in this case milk).
You will find the tiny, dehydrated,
bead-shaped, sand colored granules are sold in either small foil-lined
packages weighing 1/4 ounce (7 grams) or small jars (my favorite) and can be found on
the baking isle of most grocery stores.
This yeast dough contains
milk, eggs, and butter which gives it a
wonderfully rich flavor with a soft and tender crumb. Have
the butter quite soft and add it gradually so it can be easily
be incorporated into the dough.
You may notice as you add the butter that the dough falls apart and looks almost curdled. Don't worry, just keep mixing and it will come back
together into a soft and silky ball of dough (takes about 5 to 10 minutes
of kneading). Also, while I have made this dough into a loaf, you could
use it to make individual cinnamon rolls by cutting it into 9 rolls
(instead of three) (baking time will be
between 18-20 minutes).
Continue to
the Cinnamon Roll Bread recipe page.......
