I love Saturday mornings, don’t you. I can sleep in and when I wake up I can actually have a nice cup of coffee at home. But I woke up this morning, craving cinnamon bread. I love cinnamon bread especially for breakfast. However, I was not to have the cinnamon bread for breakfast, as it would take a while for the dough to rise, but I did end up having it later in the afternoon and it was still as good. And moreover, tomorrow morning I will have cinnamon bread. YES! Now you can definitely add raisins to this beautiful cinnamon bread, except I didn’t have any, so mine is just plain old cinnamon bread, but it sure is delicious, especially toasted with butter.
First off we need to melt some unsalted butter with a cup of milk, I used 3% milk.
Now melt the butter, but do NOT boil the milk, if it does start to boil, please, please let it cool, it needs to be warm, not boiling hot. And trust me on this, I had to remake the dough once because I was impatient and added the yeast to the really hot milk and my dough just didn’t want to rise, so be patient. 🙂
Now sprinkle the yeast over the milk and I like to whisk the yeast in there a bit.
You need to let the yeast do its thing in the warm milk for about 10 minutes. In the meantime, I put 2 eggs and 1/2 cup of sugar in the mixer bowl.
Start mixing the eggs and sugar and I also added a bit of vanilla extract in there.
Keep mixing the eggs and sugar until it’s light and fluffy.
Add the milk mixture to the mixer and mix it up a bit. Now mix the flour with a teaspoon of salt in a bowl and add half the flour to the egg and sugar mixture.
Start mixing it well.
Now add the remaining flour to the mixer.
Now continue mixing away and the more you mix the better.
When it’s done it should look like this:
Now I heated up a bowl by pouring hot water in it, then I oiled the bowl and put the dough in the bowl, rubbing oil all over it, then putting some plastic wrap over it so it won’t dry out.Â Now pay attention, it’s very important that you place the dough in a warm place to let it rise, I also wrapped the bowl in a clean kitchen towel. and let it rise for at least two hours after which it should look like this…
I buttered a loaf pan well, be generous with the butter, you don’t want the cinnamon bread to stick to the pan. Now roll out the dough in a long sheet and the width of it should be less than the width of the loaf pan. The longer it is, the more you’re going to roll it and the better it will look as you cut it and see the cinnamon swirls.
Next I mixed the sugar and cinnamon in a small bowl.
Spread the sugar and cinnamon over the dough evenly.
Roll up the dough and pinch the seam closed and place the roll in the buttered loaf pan with the sealed side at the bottom.
After being really patient and letting it rise again, I brushed it with egg and sprinkled it with sugar and cinnamon. Look at it, isn’t it gorgeous…
Now place it in a heated oven at 350 F degrees and let it bake for about 45 min or until done. And now the moment we’ve been waiting for….
- 1 cup milk
- 8 tbsp unsalted butter
- 1 package yeast or 2¼ tsp
- 2 eggs
- ½ cup sugar
- 1 tsp salt
- ⅓ cup sugar
- 2 tbsp cinnamon
- 1 egg for brushing
- 1 tsp vanilla extract
- 3½ cups flour
- In a saucepan add the milk and butter and melt the butter over medium heat. Do not let the milk boil, the milk should be warm. Sprinkle the yeast over it and whisk it a bit. Let it rest for 10 min.
- In the mixer bowl, add the eggs, sugar and vanilla extract and mix well until light and fluffy.
- In a large bowl mix the flour and salt together. Add the yeast mixture to the egg and mix until it's well blended.
- Add half the flour mixture to the mixer and mix well. Add the remaining flour and mix well for about 5 minutes.
- Place the dough in an oiled bowl and cover it with plastic wrap. Let it rise until it doubles in size in a warm place.
- After the dough has doubled butter a loaf pan. Roll out the dough in a long sheet that's a bit less wide than the loaf pan. In a small bowl mix the ⅓ cup of sugar and cinnamon together and spread the cinnamon sugar over the dough, evenly. Roll the dough and pinch the ends sealed.
- Place it in the loaf pan with the sealed end down. Cover the roll with plastic wrap and let it rise again until doubled.
- Preheat oven to 350 F degrees. Brush the roll with an egg and I like to sprinkle some more sugar and cinnamon on top.
- Bake for about 45 minutes until done.
- Serve plain, or toasted with butter.