Cinnamon Breakfast Bread
Last week I made this Cinnamon Breakfast Bread and enjoyed it all week. It was wonderful toasted and perfect with a cup of tea. I doubled the recipe and make 2 large loaves and a small loaf of bread.
This bread is made in 2 steps, you really want the yeast to be doing it’s job when you add the cinnamon to the dough. Cinnamon can retard the raising of a yeast bread. Doing it this way should insure that the dough rises as you want it to.
- 1 cup warm water
- 1 package yeast
- 4 tablespoons sugar
- 1/3 cup milk
- 1 egg
- 1 1/2 cups all purpose flour
- 6 tablespoons butter - melted
- 1 teaspoon salt
- 2 1/2 cups all purpose flour, plus extra for your workspace
- 1 tablespoon ground cinnamon
- 4 tablespoons chilled butter
- 1/4 cup flour
- 1/4 cup packed brown sugar
- For The Glaze
- 1 cup powdered sugar
- 6 teaspoons milk
- Combine the water, yeast and sugar in your mixing bowl. Let set for 5 minutes for yeast to proof.
- Add the milk, egg and 1 1/2 cups flour. Mix with the dough hook until combined. Cover and let set for 30 minutes.
- Add the butter, salt, cinnamon and the 2 1/2 cups flour. Use the dough hook and mix until combined. This is a soft dough but if it feels too soft add a little additional flour. Knead with the dough hook until the dough is smooth and satiny. Cover and let raise until doubled.
- Make the topping while it is raising. Mix together the flour, butter and brown sugar until crumbs form. Keep in the refrigerator until ready to use.
- Grease a large bread pan. Divide the dough into 8 pieces. Add the dough to the pan and sprinkle the topping over the balls of dough. Cover and let raise until doubled.
- Bake at 350 degrees for about 30 minutes or until loaf sounds hollow when tapped.
- Mix the glaze ingredients together. Add only enough milk to make the glaze drip from the spoon. Drizzle over the top of the bread while it is still warm. I'd wait at least 15 minutes after it comes out of the oven so it doesn't melt.
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