Cinnamon Roll Bread
Food to me is so nostalgic. It makes us use so many of our senses and I think that’s one of the things that I love most about food. To me, there isn’t a food much more nostalgic than cinnamon rolls. The amazing scent that wafts through the house as they are baking is intoxicating!
I remember most of the women in my family making cinnamon rolls at one point or another. It’s almost as if they are a part of my family. Whenever there are several of us gathered cinnamon rolls are some kind of staple. And they are the best. My mouth is watering as I type this.
I don’t think that there is really anything special about the cinnamon rolls that I have eaten all my life. The only staple that I have come across in our cinnamon rolls is brown sugar; not all cinnamon rolls include brown sugar and I always feel that something is missing when I eat a cinnamon roll that is not made with brown sugar. It is full of wonderful cinnamon and sugar flavor and is so pretty with the filling swirled through.
*Note: next time I will double the filling amounts; feel free to do that when you make this recipe!
And to burn some of the calories in this bread, here’s my most-recent treadmill workout. Loved this one. It includes just enough recovery but gets your heart pumping!
|35 Minute Treadmill Intervals|
Cinnamon Roll Bread
1/2 cup warm milk
1/2 cup warm water
1 (1/4th oz.) package yeast
2 tsp. sugar
1 cup whole wheat flour
2 cups all-purpose flour
3 Tbs. softened butter
1/3 cup sugar
1 1/4 tsp. salt
1 Tbs. cinnamon
3 Tbs. butter
1 Tbs. cinnamon, divided
2 Tbs. sugar
2 Tbs. brown sugar
1/2 tsp. vanilla
1 egg + 2 Tbs. warm water
Combine the warm milk, water, yeast and 2 teaspoons sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/water should be about 100 degrees…about the same temperature as a warm bubble bath but not too hot.
While the yeast is resting, combine the flours, 1/3 cup sugar, 3 tablespoons softened butter, salt and 1 tablespoon cinnamon in a large bowl. If you’re using a stand mixer, use a paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Increase speed to high and mix until smooth and elastic. If you’re working by hand, simply add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth.
Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 90 minutes in a warm spot.
While the dough is rising, mix the filling for the bread. Combine the butter, cinnamon, sugar, brown sugar and vanilla and mix until smooth.
After the dough has risen to double its size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly. And I mean tightly. I didn’t roll mine nearly tight enough and the middle of the loaf was very airy and didn’t hold together well after the pieces were cut.
Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.
Preheat oven to 350 degrees. Whisk together the egg and warm water then brush all over loaf. Bake for 40 minutes. Let cool and slice.
Adapted from Eat Live Run