I’ve tweaked this recipe for a few days and I’ve finally settled on a combination that creates light cinnamon rolls and delicate loaf bread.
The amount of ingredients I’m giving you will make 1 loaf of cinnamon bread, and about 8 large cinnamon rolls.
One of the things I love about this recipe, is that I put the dough together the night before I need it, throw it in the fridge and it’s ready to be rolled out the next morning.
What could be easier!
Start by adding 2 cups of very warm, not hot, water to your mixing bowl.
Toss in 2 teaspoon of yeast.
Followed by 2 teaspoons of sugar.
Whisk the water, yeast and sugar together to combine, and let it sit for 5 minutes.
I didn’t have buttermilk on hand, so I cheated by adding 1 tablespoon of white vinegar to a measuring cup, then I filled the cup with milk to the 1 cup line.
Stir and let sit for 5 minutes and, you’ve got a great buttermilk substitute.
While mixing add 3 cups of flour.
You’re going to add about 6-1/2 cups total, you’ll add more in a minute.
Pour in about 1/2 of the buttermilk, followed by 3 more cups of flour ending by adding the rest of the buttermilk.
Next add 1-1/2 teaspoons of kosher salt.
Don’t be tempted to add the salt earlier than this point, because salt inhibits the yeast and if you add it before you’ve added the flour you risk killing your yeast.
Let the dough mix for about 10 minutes with a dough hook.
If you’re mixing by hand, knead until smooth.
So far you’ve added 6 cups of flour, and this is a sticky dough so to handle it you’ll need to liberally dust both your surface and the top of the dough. Between handling the dough this time and later on, you’ll come close to kneading in the last 1/2 cup of flour.
Work the dough with your hands until you can form it into a nice round ball, then place it in a large buttered bowl. Cover it with an air-tight wrap and toss in the fridge overnight.
If you want to make this from beginning until end all at once, just cover the dough and set it aside in a warm area until it doubles in size. That will take about 1 to 1-1/2 hours.
Right before it went into the fridge overnight.
Here it is the next morning. The yeast has worked it magic, and the dough it bursting at the seams.
Punch it down,
Once again, dust your surface and the dough with flour and knead the dough to redistribute the yeast.
See how smooth it gets after just a little kneading.
Cut it in half if you’re going to make both cinnamon rolls and a loaf of cinnamon bread.
Now we’re going to mix up the cinnamon sugar filling.
Start by adding 1/2 cup of sugar to a bowl.
Then add 3/4 cup of light brown sugar and 3 heaping teaspoons of cinnamon.
Mix the sugar and cinnamon together.
Roll 1/2 of the dough into a rectangle.
Sprinkle about 1/2 cup of the sugar and cinnamon mix all over the dough.
Starting on the short side, roll the dough up to form a loaf.
If you’re like me, and you get a little roller happy and accidentally make your rectangle too big, don’t worry. Just stuff it into your buttered loaf pan anyway.
Kinda looks like and elephant’s leg doesn’t it? Don’t worry, it’ll be wonderful.
Cover the loaf with a damp tea towel and let it rise for about 35 minutes.
Time to make the cinnamon rolls. Roll out the rest of your dough.
Sprinkle the rest of the cinnamon and sugar on the dough, then drizzle 1/2 cup of melted unsalted butter on the sugar.
Roll the dough just like you did for the loaf.
Then slice the dough into about 1-1/2 inch sections.
Place the cinnamon rolls in a buttered dish.
Cover the rolls with a damp tea towel and let them rise for about 25 minutes.
Set aside on the counter top 1/2 stick of salted butter so it can become room temp to be used in the icing later.
Mix 1 egg with a splash of water to make an egg wash.
Once everything is done rising for the second time, brush the surface of the loaf and the rolls with the egg wash. The egg wash gives the bread a nice brown sheen.
Run both the loaf pan and the dish of cinnamon rolls into a preheated oven at 375′ for 30-35 minutes.
Time to make some buttered icing for the cinnamon rolls.
Start by adding 1 cup powdered (confectioners) sugar to a mixing bowl.
Then toss in that 1/2 stick of room temp salted butter you set aside earlier.
While mixing, drizzle in enough heavy whipping cream to make the icing the consistency of fine curd cottage cheese. You want it almost wet so the icing will leak down into all the nooks.
This is what you want it to look like.
When the buttered icing hits the hot cinnamon roll the lumps melt into perfection!
The cinnamon bread is wonderful piping hot from the oven with a pat of butter,
but it’s to die for toasted later in the day with butter on top.
Give these a try this weekend and let me know what you think.
I always love hearing from you in the comment section, and I read each and every one!
Have a great weekend!
the wanna be country girl – Caroline
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