Cinnamon Bread

I've always wanted to try making cinnamon bread, so a few days ago, I did just that.  I chose a recipe I had bookmarked a while ago, by Pioneer Woman.  It looked good- using good ingredients like buttah and milk.  :)  We liked the finished product- I would just cut down on the rising time next time.  Pioneer Woman has the bread rising 2 hours for the second rise, and that was too much for me- it badly overflowed my loaf pan (I was at Zumba so I couldn't monitor it.... it worked out though).  Next time I'd check at 1 hour and see where it is. 

My son LOVED this.  He actually said it was the best food he'd EVER had!!  Lol!  He even cried when it was all gone.  We had this coming out of the oven.... it was too soon, because like any bread, this needed a chance to cool down a little.  It was perfect the next day, toasted w/softened butter spred on top.  I'd like to make 2 loaves next time and save one for French Toast. 

Cinnamon Bread
adapted from PW Cooks

 1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour (I subbed one cup white whole wheat flour)
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
2 Tablespoons melted butter
Egg And Milk, Mixed Together, For Brushing (optional)
Softened Butter, For Greasing


1.  Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

2.  In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add salt.  Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

3.  Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

4.  Drizzle a little canola oil into a large bowl, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

5.  Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

6.  Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover loosely with plastic wrap and allow to rise for 1 to 1.5 hours.

7.  Preheat oven to 350 degrees.  Mix a little egg with milk, and smear over the top of the loaf. Bake for 30-40 minutes on a middle/lower rack in the oven.


8.  Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

**This post and photos are property of http://dishingwithdish.blogspot.com **