Tuesday, December 22, 2015

Cinnamon Roll Bread with Buttery Cinnamon Sugar Crust


Today is the perfect day for baking. After a couple of snow-deficient years, we seem to be trying to make a comeback. It's looking like our New Year's snowman will be an epic one!

This bread uses my bread dough recipe as the base and is easy to put together. It's also family-approved!

Cinnamon Roll Bread with Buttery Cinnamon Sugar Crust
makes 8 4-inch loaves

1 recipe basic dough, risen once

Remove the risen dough from the bread machine to an oiled counter. Let it rest 10 minutes. 
Roll the dough into a large rectangle. You want the dough to be about 1/4" thick. Cut the rectangle in half the long way. Butter each half liberally. Don't be shy! Sprinkle a thin layer of brown sugar over the buttered dough, then sprinkle liberally with cinnamon. Once again, don't be shy. Roll up each dough half into a log, starting with a long side. Pinch the long edge closed. 

Using a sharp serrated knife, cut each dough log into 4 equal sections. You can pinch the ends closed if desired, but it's not necessary. Place each section in a 4" pan that has been lightly sprayed on the bottom. Melt 1/4 c. butter, then divide by pouring over each loaf. Sprinkle each loaf with granulated sugar and cinnamon. 

Let the dough rise for 30 minutes, then bake in a preheated 375 degree oven for 25 minutes. Cool slightly on wire racks, then remove bread from pans to cool thoroughly.

If desired, drizzle a powdered sugar, butter & vanilla glaze over each loaf.   

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