I had a wicked craving for cinnamon toast last week, so I decided to do one better and make Cinnamon Bread. Fresh out of the oven, this may have been one of the best things I’ve ever made.
Adapted from The Pioneer Woman
- 1 cup milk
- 6 tbsp butter
- 2-1/2 teaspoons active dry yeast
- 2 eggs
- 1/3 cup sugar
- 3-1/2 cups all-purpose flour
- 1 tsp salt
- 1/3 cup sugar
- 2 tbsp cinnamon
- In a saucepan, heat milk and butter until very warm, but do not boil. Allow to cool until still warm to the touch. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
- Combine flour and salt.
- In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
- Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
- Place dough a oiled bowl, cover, and set it in a warm, moist place for about 2 hours.
- Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
- Smear loaf pan with butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
- Preheat oven to 350 degrees.
- Bake for 40 minutes on a middle/lower rack in the oven.
- Remove from the pan and allow bread to cool.