Recipe by August Dopp
I've made this bread for many years during the winter holidays. They make great gifts if you can't spend a lot of money. Great to take away to college too!
Top Review by spatchcock
For some reason I have had a hankering for cinnamon bread lately (even though it's REALLY HOT here)! I made this yesterday and it is UNBELIEVABLE! The bread itself has a really good texture--stands up well to a knife when it's done, but it's not dry. And it's beautiful.Since I only have one bread pan (and this makes 2 loaves) I elongated the other loaf and made it in my French bread pan, baguette style. It was fine, just baked a little more quickly. Had it last night for a snack, and me and BF had it this morning as REALLY delectable toast. THANKS for this recipe!!!!
- 2 (14.17 g) package fast rise yeast
- 473.18 ml scalded 2% low-fat milk or 473.18 ml whole milk
- 0 water (80 - 110)
- 118.29 ml sugar
- 2 eggs
- 236.59 ml butter flavor shortening or 236.59 ml real shortening
- unsalted butter
- 1774.42-1892.72 ml all-purpose flour
- 2.46 ml salt
- melted butter or margarine
- raisins (optional) or chopped walnuts (optional)
Directions See How It's Made
- Mix both packages of yeast and water together.
- In large bowl, mix together sugar and salt.
- Also add butter to bowl, but do not mix.
- Pour scalded milk over butter, sugar and salt.
- Add 3 cups of flour and mix until soft dough forms.
- Mix in eggs and yeast into dough.
- Add the remainder of the dough until stiff dough forms.
- Take out of bowl, cover, and let rest 10 minutes.
- Knead for about 8 minutes until soft, elastic dough forms.
- Place in lightly greased bowl, turning once to cover dough.
- Cover and let rest in a warm place for 45 minutes to an hour, or until double in size.
- Punch down and let rest another 45 minutes, or until double again.
- Take out of bowl and let rest for 5 minutes.
- Divide dough in half, and roll each half into a ball.
- Starting with the first half, roll out into a 15x7-inch rectangle.
- Brush melted butter all over top of rectangle.
- Starting with the cinnamon, sprinkle a thin layer over the rectangle.
- Then cover the cinnamon with a layer of sugar.
- The a layer of cinnamon.
- Repeat until you have about 4 or 5 layers of each.
- Repeat steps 12 & 13 with the second half of the dough.
- Roll up each rectangle, jelly-roll style, and place in greased bread pan.
- Cover and let rest for 45 minutes.
- Place in hot oven (375°F) for 45 minutes to an hour.
- Crust should be crispy and a golden brown.
- If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste.
- If crust browns to fast, put aluminum over bread.
- Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.