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your BEST yeasted cinnamon bread!

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I have a ton of flour--almost literally--in my freezer, and I want to make cinnamon bread with the huge amounts of AP flour I have. I have had the KA one saved for a long time, but it has instant mashed potato flakes as an ingredient and I don't want to go to the store.

I want to make a crusty loaf with a spiral of cinnamon-y goodness and I know that CH-ers are the people to help me!! thank you!

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  1. I made the Pioneer Woman cinnamon swirl bread recipe once and it was really good. It's posted on her blog.

    2 Replies
    1. re: rasputina

      Thank you for this! I'm sure it's fabulous. however, I wish it weren't so eggy/buttery/cholesterolly.

      I guess what I'm looking for is a white or whole wheat (preferably the latter) bread that includes the cinnamon swirl. I have family members with health issues that cause me to try to avoid too many eggs and too much butter (or whole milk, etc).

      1. re: IndyGirl

        You could probably experiment by substituting ingredients that aren't so good. Such as skimmed milk or water. You could use healthier oils like grapeseed or canola instead of butter. As for the eggs, try just using the white. You can even use whichever flour you prefer or mix the two.

    2. This is my recipe for cinnamon rolls, but you could also adapt it to be a loaf or a pull apart loaf.

      Dissolve one pack of yeast (2 1/4tsp) with a 1/4 cup of warm water and a tsp of sugar, leave in a warm place until frothy, so around 10 mins.

      Sift together 2 3/4 cups of flour, 1/4 cup of sugar and 1/2 tsp of salt.

      Meanwhile, combine 4 tbsp of butter with 1/3 cup of milk in a small saucepan and heat until butter has just melted. Add 1 tsp of vanilla and remove from the heat.

      Mix 2 large eggs into the flour mix, then add the yeast and the milk mix slowly, stirring it in the whole time. Beat until it comes together, it'll be very stick at this point. Add extra flour a little at a time until it clears the side of the bowl. The dough should be tacky, but good to handle. Knead until elastic and forms a ball that keeps it shape. Leave to double in size in a warm place.

      Turn out dough onto a lightly floured surface, press to deflate, then leave to rest for around 5 minutes. Roll the dough out into a 12x20 inch rectangle.

      Brush the dough with 2 tbsp of melted butter. Mix together 3/4 cup of brown sugar and 1 1/2tsp of cinnamon, plus I like to add 1/2 tsp of ginger. Sprinkle the sugar over the dough. Roll the dough gently towards you to create the spiral. Cut into 8 portions and place next to each other in a pan.

      Cover and leave to rise.

      Bake in a 350F oven for 30 - 45 minutes.

      Probably not the best described recipe, but it works for me every time.

      Alternatively, I have a recipe called "The Kings Cake".

      Stir 1 package of yeast with 1/4 cup of warm water and 1/2 cup of milk. Mix in 1/2 tsp of salt, 1/2 tsp of cinnamon, 5 tbsp of softened butter, 1 egg and 1 cup of flour. Beat by hand for around 5 minutes. Cover and sit in a warm place for 40 mins. It should be very liquidy.

      Stir down the mixture and begin to add the remaining 1 1/4 cups of flour. Knead in an additional 1/3 cup of flour and continue to knead until very elastic. Cover and leave to double in a warm place.

      Punch down dough. On a baking sheet with parchment paper, shape dough into an oval with a hole in the centre. Leave to double once again then bake for 40 to 45mins in a preheated 350F oven.