Along my quest for the perfect cinnamon bread, I found some were too complicated, some used ingredients I didn’t have, some weren’t what I was going for, so, like usual, I made up my own. I was wonderfully surprised when I pulled it out of the oven, as “a little of this a little of that” recipes can go bad sometimes. But as long as you’re okay with that, then I suggest following your heart in the kitchen and enjoying the wonderful surprise of discovering your concoction turned out better than expected.
I wanted a sweet bread, sturdy and uniform so I could slice and put in the toaster, a recipe that didn’t make 5 loaves at a time, and something with the little cinnamon swirl on the inside. To achieve this, there are two parts: the dough, and the filling. The dough took about 10 minutes to make, and then it took about 20 mins to make the filling, roll it up and pop it in the oven. This is what I did:
Cinnamon Roll Bread
- 2 cups white flour
- 1/2 cup wheat flour (optional, you can just use 2 1/2 cups white flour)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
- 3 tbsp white sugar
- YEAST: I let my dough rise over night, so I used 1/2 teaspoon of yeast. If you want your bread the same day, use 2 teaspoons and let rise for at least 1 hour
- 1 cup warm water
- Mix dry ingredients and slowly add water. Stir your dough, you may have to add more water but you do not want an excess of water in the dough because then it will be hard to roll out and work with. Mix with your hands for a few minutes to work the yeast, and then cover and let rise in a warm place.
This bread can rise for up to 24 hours, it will develop a sour taste during this time which is not a bad thing. I let mine rise for about 26 hours and the sour dough taste actually worked well with the cinnamon. Remember the more yeast, the less rise time. Two teaspoons of yeast will rise the dough in about an hour, 1/2 teaspoon will take at least 12 hours to rise.
Filling: make this right before you’re ready to bake your bread
- 1 egg white
- 1 1/4 cup packed brown sugar
- 1 tbsp cinnamon
- Reserve about 2 tsps of egg white into a small bowl
- Mix the rest of the egg white with the other ingredients in a bowl. It should be goopy and sticky.
Okay now you’re ready to assemble!
- Preheat your oven to 400 degrees
- Grease a 9×5 loaf pan
- On a greased or floured surface (I use my cutting board), roll out your dough to about 1/2 inch thick. It should be in a rectangle shape at least about 9-10 inches in width.
- Spread your goopy mixture onto the dough. Use all of it! Spread it evenly.
- Now it’s time to roll your bread up. This is the hard part so take it slow. Roll your bread longways, so its the 9-10 inches in length and will fit in your loaf pan. If you’re careful, most of the filling will stay in the roll. My first time this was not the case, it takes practice so don’t worry if some filling comes out. It will be extra-specially gooey with some filling at the bottom, don’t fret.
- Once it’s all rolled up, plop it in the loaf pan.
- Brush your reserved egg white over the top to give your bread a little bit of shine.
- Bake for 45 minutes or until golden brown.
Let it cool for a little and then plop it onto a cutting board, remembering bread is better when you let it cool for a while, and then cut into it when you can’t wait any longer.
This bread is awesome because its so versatile. You can eat it plain, toast it with butter, toast it with cream cheese, use it to make french toast. It reminds me of a less crunchy, more gooey version of Panera’s cinnamon crunch bagel. Enjoy and let me know your favorite way to eat it!