Cinnamon Bread or Rolls
Submitted by tiny#1
Homemade cinnamon bread with a soft, honey-sweetened yeast dough rolled with a thick cinnamon-sugar filling and shaped into S-coils in the pan. Makes 3 loaves or can be shaped into dinner rolls.
YIELD
12 rollsPREP
2 hrsCOOK
35 minREADY
2 hrsA soft, enriched yeast dough sweetened with honey and loaded with eggs and butter, rolled around a generous cinnamon-sugar filling, then coiled into S-shapes in loaf pans. This recipe makes three loaves, which sounds like a lot until you realize how fast they disappear.
The dough is rich and pillowy. Two cups of milk, ½ cup butter, ⅓ cup honey, and three eggs create a soft, slightly sticky dough that rises into something incredibly tender. The honey adds a gentle sweetness and helps the crust brown to a deep golden color.
The filling is bold: 3 cups of sugar mixed with 6 tablespoons of cinnamon, which is a heavy hand on the spice. Each rectangle of dough gets brushed with milk (the moisture helps the filling stick), sprinkled thick with cinnamon sugar, then rolled up jelly-roll style and coiled into an S-shape. This creates swirling layers of dough and filling in every slice.
The final hour-long rise after shaping is what gives the bread its light, airy texture. Don’t rush it. Underproofed dough bakes dense.
Chef Tips
- Cool the milk mixture to lukewarm before adding to the eggs. Hot liquid scrambles the eggs and kills the yeast.
- Roll the dough snugly. Loose rolls leave gaps that fill with air instead of cinnamon sugar.
- Remove from pans immediately after baking. Steam trapped underneath makes the bottom soggy.
- The same dough without filling makes excellent soft dinner rolls.
Variations
- Cream cheese frosting: Drizzle with cream cheese icing after cooling for a bakery-style finish.
- Raisin cinnamon bread: Scatter raisins over the cinnamon sugar before rolling for a classic combination.
- Tea ring: Shape into a ring instead of loaves, slash the top, and fan the cuts open for a pull-apart presentation.
Ingredients
Directions
For the dough, heat milk, margarine, honey, and salt in microwave for about two minutes.
Set aside to cool.
Beat two eggs in a large bowl.
Add lukewarm milk to eggs.
Mix yeast with 3 cups flour. Stir into milk mixture.
Gradually add flour to make a soft dough.
Grease a large bowl and place dough in bowl turning to coat well. Place bowl in warm place and let dough rise until doubled in size. Divide dough into three equal parts and place on greased cookie sheet.
Cover and let rise for 20 minutes.
Roll or stretch each piece into a rectangle.
Brush each rectangle with 2 tablespoon milk, then sprinkle with mix of cinnamon and sugar.
Roll up dough snugly, jelly roll style.
Coil each roll into an ‘S’ shape in a greased bread pan.
Cover and let rise for about 1 hour.
Bake at 350℉ (180℃) F for 35 minutes.
Remove from pan a soon as baking is complete.
Cool on wire rack.
This dough makes excellant dinner rolls if done without the filling.
It also makes a good tea ring.
Comments
