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These beautiful loaves of bread taste similar to cinnamon rolls without much more work.
For the dough: In a large mixing bowl, mix together the yeast, sugar and warm milk (the heat of the milk should be about 100 F). Let the mixture sit for 5-10 minutes until foamy.
Add butter, eggs and salt and combine with the paddle attachment of your mixer. Add in flour and mix until a soft dough forms. Switch to dough hook and knead until dough is soft and supple. This dough will be wet and sticky, but you’ll want to avoid adding a lot more flour.
Transfer dough to a greased bowl, cover it and let it rise until doubled (about 1 hour). If you have time, punch the dough down and place in the fridge for at least an hour. If you don’t have the time, don’t worry. Keep reading.
For the filling: Combine the cinnamon and sugar in a small bowl. Line two 9-inch bread pans with parchment paper.
Divide the dough into two pieces, and roll each piece into a 12×17 inch rectangle. Brush the top of the dough with the cream, and sprinkle the cinnamon sugar over the cream. Roll each rectangle from the 12 inch side into a log. If your dough is chilled, cut each log in half lengthwise (see picture on the related blog link). If your dough was not chilled, place the logs in the freezer for 10-20 minutes until slightly firm (this will make it much easier to cut and work with), and then you can cut each loaf in half lengthwise.
Take two standard loaf pans and line them with parchment paper, leaving some paper overhanging on each of the long sides of the pans. Set pans aside.
Take the two halves of each loaf and loosely twist them together, leaving the cut side up. Place the twists in the parchment-lined bread pans, cut side up. You’ll have to squish it in there a bit. Let the loaves proof until doubled, about 30-60 minutes. Toward the end of the proofing time, preheat oven to 350 F.
Bake in a 350 F oven for 35-40 minutes until browned. Let cool before serving.
Source: Cook Street
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!