Thursday, February 25, 2010

Cinnamon Roll Bread

On a recent visit to Granville Island Market...I noticed a bread that looked rather like an over-sized cinnamon bun in a loaf. I took picture...went home and made a copycat version.

Ingredients:
  • 1 1/2 cups warm milk
  • 1 cup warm water
  • 3 eggs, beaten
  • 1/2 cup white sugar
  • 1 rounded teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 8 cups all-purpose flour
  • 2 tablespoons instant yeast
  • 2 tablespoons milk
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup raisins
Method:

  1. Combine milk, water, sugar, salt and butter. 
  2. Add beaten eggs.
  3. Add four cups flour and instant yeast and mix well.
  4. Continue adding flour until dough is soft but not sticky...knead.
  5. Place in a large, greased, mixing bowl. Cover and allow to rise until doubled.
  6. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  7. Moisten dough with 2 tablespoons milk.
  8. Mix together 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.
  9. Sprinkle raisins evenly over entire surface.
  10. Roll up tightly...the roll should be about 3 inches in diameter.
  11. Cut into thirds.
  12. Form loaves and place seam-side down into well greased 9 x 5 inch pans.
  13. Let rise again for about 1 hour in a warm place.
  14. Bake at 350 degrees F for 40 minutes, or until loaves are lightly browned and sound hollow when tapped.
  15. Remove loaves from pans, and brush with melted butter or margarine.
  16. Allow to cool before slicing.
I use a Bosch machine to mix the dough, and add all the ingredients directly into the machine and let it do the mixing. If you don't have a dough hook...use a mixer to 'step 2' and then knead by hand.
Enjoy plain, toasted or topped with cream cheese icing!


18 comments:

  1. Can we send you pictures of food we love and you'll figure out the recipe? You're amazing. Just like that...I saw these today and copied it.

    I'm sure they will be delicious. A local bakery makes a similar loaf (if not exactly the same) and they just fly off the shelves. If you aren't there by 11 on a Saturday, you are out of luck.

    anon1

    ReplyDelete
  2. These breads look delicious Judy..I make a bread like this when I make cinnamon buns..our local bakery makes them too and as anon1 said they fly off the shelves here too..

    ReplyDelete
  3. Looks great! I'm a huge fan of cinnamon :)

    ReplyDelete
  4. Just another twist of making something that melts in your mouth and rounds off the curves on your waist. I want some for breakfast.

    ReplyDelete
  5. Smellablog! We definitely need to invent a tool that allows you to smell the wonderful creations you all making. Thank you so much for blessing me!!

    ReplyDelete
  6. These look very tasty! I will try this recipe for sure.

    ReplyDelete
  7. That looks good and better than anything you can buy for a breakfast bread! I love it! ♥

    ReplyDelete
  8. What a great idea! I agree with commenter number 1....I'll just send you pics....you figure the recipe.

    ReplyDelete
  9. Judy it looks fantastic and don't forget to make french toast with the left overs. . it is really delicious. I wish I could have a slice right now. . I just finished my workout on the treadmill. . .

    There is no eating these yummy things without the exercise to go with it.

    ReplyDelete
  10. Reaching through the monitor to get a loaf! Yummy.
    Beckie in Brentwood, TN

    ReplyDelete
  11. I need a slice right now.Thanks for the recipe.
    Blessings,Ruth

    ReplyDelete
  12. oh that looks so good!!! I must confess... I have a fear of yeast . There, I said it! Except for a bread machine, I don't get good results when I work with yeast. (sigh)

    ReplyDelete
  13. Good job on the copy; it looks delicious!

    ReplyDelete
  14. Could you email me how to make that great looking icing? Mine looks nothing like that.....
    Yours looks yummy!
    Blessings,
    Sabrina in KY
    myfavoritethings@bellsouth.net

    ReplyDelete
  15. This is a regular bread I make when I make cinnamon buns. It is so yummy toasted for breakfast with coffee. I have never grosted mine....looks tasty! Kathy (MGCC)

    ReplyDelete
  16. You make me smile BIG. These are beautiful!

    ReplyDelete
  17. I think it is interesting that you dont spread any butter on the rolled out dough (before the sugar/cinnamon). But rather you brush them with butter after.

    ReplyDelete
  18. You mention eggs in the ingredients list but don't list when to add them. I've only been making yeast breads for about 6 months now and I always use the same couple of recipes. I assume you add them in with your first batch of flour? I didn't realize I was missing them until about 2/3 of the flour was already mixed in, but I still added and kneaded by hand. My dough has been rising for about 40 minutes and looks like it's rising properly, so I hope the bread turns out as amazing as yours looks!

    ReplyDelete