Red Hot Cinnamon Bread

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Yield: 1 loaf or 9 buns

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A.k.a. Freckle Bread, this delightfully spicy bread uses Cinnamon Red Hot candies in place of the traditional cinnamon swirl. The pink and red pools of melted cinnamon candy remind us of freckles after a day in the sun. This bread makes excellent toast, amazing French toast and can also be made into cheerful and unique cinnamon buns.

Red Hot Cinnamon Bread

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf or 9 buns
Published: 01/01/2010

Ingredients

Dough

Directions

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1) Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough.

2)Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.

3) Gently deflate the dough, and pat into a 8" x 10" rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.

4) Shape the dough into a loaf and place in a greased or parchment lined 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.

5) If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9" square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.

6) Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.

7) Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.

Reviews

1
  • star rating 06/12/2011
  • from
  • I love this bread! I make it all the time. one thing I learned is to under mix the bread before adding the red hots so they do not rip the gluten matrix
  • star rating 02/20/2011
  • uninvited-guest from KAF Community
  • I tried this bread for the first time today. I tried a piece and thought," that's pretty good." Ate a second piece and thought, "that is REALLY good." Half a loaf later, my father and I had to put it away so we didn't eat it all. We wanted to have some left for the morning for some hot buttered toast.
    That's good news when you have to force yourself to put it away to save some. That means we've done our job right! So glad you enjoyed it! ~Amy @KAF
  • star rating 03/01/2010
  • Carolyn Abel from Abelcada@yahoo.com
  • Relatively easy to mix and bake. Knead at least five minutes or more (if you're old-fashioned like I am and hand knead it); it will be superb. My husband and I loved it. Sticky sweetness in middle. Warmed up next morning, yummy! Thanks for a wonderful tasting bread. I will make this often. It will be a terrific Christmas bread with all those red cinnamon swirls.
  • star rating 02/08/2010
  • Jennifer from Massachusetts
  • My rating is based on how it came out for me (a novice yeast bread baker!). My buns came out very dense - more like a biscuit or scone than a fluffy roll. Not sure if I overworked the dough, or used too much flour or what....Any ideas that would explain my baking failure?
    Jennifer - I am sorry yours came out more dense than fluffy. I suspect you may have gotten too much flour in your measuring cup or added too much in the kneading stage. We recommend the fluff, scoop and sprinkle method of measuring. See this link for more assistance, http://www.kingarthurflour.com/recipes2008/measuring-flour.html Elisabeth @ KAF
  • star rating 07/08/2009
  • Joan from Illinois
  • This recipe is so much better than cinnamon-swirl bread. I really like the little pockets of cinnamon flavor throughout the loaf. I don't have a bread machine, but it went together very easily. I will bake this again. Thank you for your wonderful recipes!
    Thanks Joan, I'm glad you enjoyed the bread. Try it as cinnamon buns sometime. Mmmm! ~ MaryJane @ KAF
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