Cinnamon Bread
Cinnamon Bread
(60)
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| Yield: | 1 loaf, 16 servings |
Ingredients
Dough
- 1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Filling
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons King Arthur Unbleached All-Purpose Flour
- 1 large egg beaten with 1 tablespoon water, to brush on dough
Directions
1) If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
5) Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle.
6) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling.
7) Starting with a short end, roll the dough into a log.
8) Pinch the ends to seal, and pinch the long seam closed.
9) Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
10) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
11) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer.
12) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.
Reviews
- 05/21/2012
- I made this in a 9 x 5" pan,and it turned out beautifully. I let it rise to about 1/2" over the top of the rim, the final product was a flat loaf, no rounding, so every piece will be the same size. No waste!
- 05/03/2012
- This is the best cinnamon bread I've ever had. On my second loaf, I added a cup of raisins to the dough as well. Divine! Is there a way to make this recipe gluten free?
We don't recommend converting wheat-based yeast recipes to gluten free ones. Here is a recipe you may want to try:http://bit.ly/qaV5f6 ~Amy
- 04/12/2012
- This recipe was my first attempt at yeast bread, and it was very easy to execute, and exceptionally yummy to eat!
- 03/11/2012
- This bread is great and so easy.
I wanted whole raisins in one loaf, but found my raisins were hard. I nuked them for about a minute in a cup of water to soften them. When the water cooled, I used it for the liquid in the dough. Yum! I folded the raisins in near the end of the bread maker kneading cycle. I then doubled the cinnamon-sugar mixture and finished off as the recipe indicated. Wonderful bread.
The other loaf I made without raisins. It also tasted good, though I prefer the raisins in it. However, on this loaf, most of the cinnamon-sugar filling migrated to the bottom bread layer. It didn't bubble out into the pan; it was just in the bottom layer of the bread instead of making a swirl. What could have caused that?
When a layer of filling is too thick, it moves as a wave during roll up. A good bit of the dry mix migrated during rolling, and ended up at the bottom of the rotations. next time try cutting back to a 1.5 increase, instead of doubling. Frank @ KAF.
- 03/09/2012
- More time consuming than listed on the recipe but super easy. That second rise in the pan takes a while, just cover it and go about your life; check back now and then. I took instruction from other feedback and doubled the cinnamon-goodness center - DELICIOUS! I also added raisins and blended up the ingredients for the cinnamon center with the raisins in a food processor. Just so good. I have made it twice this week and hope to make it regularly.
01/28/2012- The flavor on this recipe is wonderful. This was my first time to bake it. My only disappointment is that when it came out of the pan, it sank and caved in the middle and a little bit dense. The overall flavor is great and I look forward to baking it again after reading more of the reviews for tips. Love it!
Glad the flavor was what you were looking for. There is a chance you pulled the bread out too soon? Let it bake until an internal temperature of 190 degrees. I am wondering if you did not roll it tight enough to cause it to sink. And if it was dry, it could be you baked the loaf too long and there is the possibility you used too much flour. Please take a look at our site for How to measure flour. Elisabeth
- 01/25/2012
- This bread is very yummy and not overly sweet even with the cinnamon/sugar doubled. I replaced the sugar with splenda to cut back on calories and it still turned out perfectly. I used bread flour and the texture and taste were perfect.
- 01/08/2012
- My family loves this. I always double the recipe and do it in my kitchen aid. I divide it in half to rise, kneading raisins into half for my dad. My kids toast it, butter it and add even more cinnamon sugar. Also makes great French toast.
- 12/21/2011
- I've made this recipe many times now and each one comes our tasting great. I have a problem with some of the loaves having a hole when I cut into them. Am I not rolling it tight enough or what may be the problem? I use all KAF ingredients and I love them all. Thank you!
- 11/27/2011
- YUM! This turned out perfect! I'm not sure that I agree with waiting until it is completely cooled to cut, but that's because it didnt' last that long! It was attacked when it came out of the oven...
