Cinnamon Bread

Cinnamon Bread was the first yeast dough recipe that I ever made, 

and it holds a special place in my heart. 

Sadly, there is no place in Big D.'s heart for cinnamon. 

I think it might have something to do with an unfortunate accident

 between some cinnamon and chulent. 

(Note to self: Do NOT  put cinnamon in chulent. Ever.)

Either way, let us all take a moment of silence for this sad, sad fact. 

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Ok. Done.

On a more positive note, that means there is all the  more cinnamon bread for me!

Now let's make some awesome cinnamon bread.

 If you haven't tasted cinnamon bread, you are missing out.
So, we must fix that ASAP. And if you think its the same thing as Cinnamon Rolls, 

you are sadly mistaken.

Cinnamon Rolls are pastries, sweet and sticky and belong with a cup of coffee.

Cinnamon Bread is really a bread, with a touch of sweetness. It is delicious in a tuna sandwich or french toast, as well as with plain cream cheese, or melted cheese. 

And here it is:

Cinnamon Bread                                                               adapted from ThePioneerWoman.Com

• • 
    
        1 cup milk/soy milk

• 
        6 tablespoons butter/margarine

• 2 ½ teaspoons active dry yeast

• 
  2 whole eggs

• 
  ⅓ cups sugar

• 
  3 ½ cups all-purpose flour

• 
  1 teaspoon salt

• 
  ⅓ cups sugar

• 
  2 tablespoons cinnamon

• 
  egg and milk, mixed together, for brushing

Melt butter/margarine 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.

Combine flour and salt.

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 half the flour mixture and beat on medium speed until combined. Add the other half and beat until combined.

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.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, 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.

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.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350°.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool.