I was in the mood to bake cinnamon bread. It wasn’t that I had lots of time on my hands, either. Maybe it was the fact that I had just finished grinding cinnamon sticks to a very aromatic powder. Or maybe it was the cold wind blowing so hard it lifted up the thick layer of leaves in the vegetable garden and deposited them in the field. The wood stove was stoked and the house warm and cozy. Decision made!
I adapted Ree Drummond’s recipe. You know her from her pioneer woman site. (She was so fun to talk with when she visited our area a while back.)
Now even though the bread takes time, most of that is in rising, so you can do other things while that’s going on. It’s a lovely, homey bread and a nice one for toast on Thanksgiving morning.
Homemade yeasted cinnamon bread
1 cup milk
6 tablespoons butter
1 package active dry yeast
2 eggs, room temperature
1/3 cup sugar
3-1/2 cups all purpose flour
1 teaspoon salt
Melted butter for dough (2 tablespoons) and greasing pan
Heaping 1/3 cup sugar
1 tablespoon cinnamon
Top: egg wash glaze
1 egg whisked with a little milk or water
Melt butter with milk. Heat until hot but not boiling.
Allow to cool until still warm to the touch (110-115 degrees), but not hot.
Sprinkle yeast over top, stir gently, and allow to sit for 10 minutes. It will start getting foamy.
Combine flour and salt.
In the mixer, blend sugar and eggs until combined.
Pour in milk/butter/yeast mixture and stir to combine.
Add half the flour mixture and beat on medium until combined. Add the other half and beat until combined.
Switch to dough hook and beat/knead dough on medium for ten minutes. The dough will be soft and a bit sticky. If dough is real sticky, add 1/4 cup flour and beat again for 5 minutes. (I didn’t have to do that.) Or knead by hand on lightly floured surface.
Coat warm bowl with butter or a little oil, then toss dough in to coat. Cover in plastic wrap and set in warm place for 2 hours, or until doubled in size.
Punch dough down to deflate, then dump onto counter.
Roll into rectangle no wider than loaf pan you’re using, about 18 to 24 inches long.
Brush with 2 tablespoons melted butter.
Mix sugar and cinnamon together, then sprinkle evenly over dough. Starting at far end, roll dough, rolling tight to prevent separation of layers during baking. Pinch seam to seal.
Smear loaf pan with softened butter.
Place dough, seam down, in pan.
Cover with plastic wrap and rise 2 hours. It will have risen a bit above pan.
Preheat oven to 350 degrees.
Brush top gently with egg wash. This helps with browning.
Bake for 40 minutes or so on a middle/lower rack in the oven.
Remove from pan and allow to cool. Ready to eat!
Gilding the lily: Drizzle confectioners sugar glaze on cooled bread.