Simple-to-make and laced with cinnamon sugar for just the right touch of sweet and spice! The dough is enriched with butter, eggs, and sugar for a texture much like a Brioche, and the cinnamon sugar has brown sugar for caramel notes. Perfect for breakfast, brunch or a snack.
Course Breakfast, Snack
Cuisine American
Prep Time 30 minutesminutes
Cook Time 55 minutesminutes
Rise Time 2 hourshours30 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 1standard loaf
Ingredients
Cinnamon Sugar
½Cwhite sugar
½Clight brown sugar
5tspground cinnamon
heavy pinch of salt
Bread
4.5Call-purpose flour
1envelope yeastor 2 and ¼ tsp
1Tbwhite sugar
1.5tspsalt
1.5Cwhole milkheated to 110 degrees
5Tbbutterseparated
3large egg yolks
Spray bottle
Optional
½Craisins
Instructions
To make cinnamon sugar
Mix all the ingredients together well using a fork or small whisk. Set aside.
To make bread
Start by mixing together the flour, yeast, sugar, salt, and ¼ C of the prepared cinnamon sugar in a stand mixer bowl with a hook attachment. Mix on low for a couple of minutes or until the dry ingredients are well mixed.
Heat the whole milk to 110 degrees. Melt 4 Tb of butter and combine with the milk. Last, add the 3 egg yolks and whisk all the ingredients together.
Turn the mixer on low and slowly add the liquid ingredients. Once the ingredients are well-mixed, turn the mixer up to medium speed and let the mixer work the dough for 5 minutes or until the dough is smooth.
Prepare a large mixing bowl with baking spray and pour the prepared dough into the mixing bowl. Cover the bowl with a dish towel and place the bowl in a warm place for an hour. The dough will double in size. I usually turn my oven on to about 300 degrees and set my bowl on top of the range to create a warm environment.
After the dough has doubled in size, lightly flour your work surface and dump the dough out onto the surface. Lightly flour your hands and lightly press the dough into an 8-inch wide by 18-inch long rectangle shape. You want the short side of the dough facing you.
Using a spray bottle, spritz the dough until the entire surface is damp but not soaked. Reserve a ¼ C of the cinnamon sugar and sprinkle the remaining cinnamon sugar all over the dough, leaving the top inch of the dough naked. If you're using raisins, sprinkle them over the surface. Spritz the cinnamon sugar with water to dampen the surface.
Starting from the end closest to you, roll the dough away from you. Try to keep the roll as tight as possible. When you reach the end, pinch the seam to close.
Prepare a 9" x 5" loaf pan with baking spray. Place the rolled dough seam side down in the loaf pan. Cover with a dish towel and allow to rise for another 1.5 hours.
Preheat the oven to 350 degrees. Melt the remaining 1 Tb of butter. Using a pastry brush, coat the top of the loaf with melted butter and sprinkle with the reserved ¼ C of cinnamon sugar.
Bake the bread for 50 minutes to an hour or until the temperature at the enter of the loaf reached 185 degrees. If you don't have a digital thermometer, I've linked to one for purchase above.
Remove the cooked loaf from the pan and place on a cooling rack immediately. Cool for 2 hours before slicing.