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Cinnamon Roll Bread

Cinnamon Roll Bread: In the bowl of your electric mixer, fitted with the paddle attachment, stir the yeast and 1 teaspoon of the white sugar into the lukewarm milk. Let stand until foamy (about 5-10 minutes). Next, add the flour, the remaining white sugar, and the salt and beat until combined. Then add the egg, egg yolk, and vanilla extract and beat until incorporated (about two minutes). Switch to the dough hook and, with the mixer on low speed, gradually add the soft butter, continuing to knead the dough for about 5 to 7 minutes, or until it feels soft and silky. (Note: As you beat in the butter you will notice the dough first comes together, then falls apart, and finally comes back together once again.) 

Place the dough in a large buttered bowl, cover with plastic wrap, and put in a warm place (free of drafts) to rise until doubled in size (this will take about 1 - 2 hours depending on the warmth of your room). Then gently press the dough to release the air and, on a lightly floured surface, roll into a 12 x 9 inch (30 x 23 cm) rectangle.

Filling: Spread the butter over the surface of the dough, leaving about a 1 inch (2.5 cm) border on one 9 inch (23 cm) side. (Brush the border with cream which will seal the dough when it's rolled). Evenly sprinkle the finely chopped nuts over the butter. Then, in a small bowl, stir the brown sugar with the ground cinnamon and sprinkle this mixture over the nuts. Using the palm of your hand, gently press the brown sugar and nuts into the dough. Roll into a log, starting at the opposite edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into three equal-sized pieces and place in a buttered 9 x 5 inch loaf pan (23 x 12.5 cm), with the cut sides facing up. Cover the pan loosely with a piece of lightly greased plastic wrap. Let stand at room temperature, until almost doubled (about 30-60 minutes).

Preheat the oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. When the dough has risen, lightly brush the surface with 1 tablespoon of melted butter. Bake for about 25-30 minutes or until nicely browned and cooked through (a toothpick inserted into the center of the bread will come out clean). Remove from oven and place on a wire rack. Immediately brush the top of the bread with a little cream. Let bread cool in the pan for about 10 minutes before removing. Serve warm or at room temperature. This bread makes excellent toast. Store in a covered container for about 4-5 days or it can be frozen for a month.

Makes 1 loaf.

Cinnamon Roll Bread:

1 tablespoon (11 grams) active dry yeast

1/4 cup (50 grams) granulated white sugar, divided

1/2 cup (120 ml) milk, heated to lukewarm

2 1/2 cups (325 grams) all purpose flour

1/2 teaspoon salt

1 large egg (50 grams without shell)

1 large egg yolk (16 grams)

1/2 teaspoon pure vanilla extract

5 tablespoons (75 grams) soft unsalted butter, cut into small pieces

Filling:

2 tablespoons (28 grams) soft unsalted butter

1/2 cup (50 grams) finely chopped toasted pecans or walnuts

1/3 cup (70 grams) firmly packed light brown sugar

1 teaspoon (3 grams) ground cinnamon

Topping:

1 tablespoon (13 grams) melted butter

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