Prep 2 hrs 30 mins
Cook 45 mins
Tasha brought this along to a pot luck and I had to have the recipe - sweet bread loaded with cinnamon sugar, what wasn't to like? Her mom (born and bred in Las Vegas) has been making this for 40 years. This recipe can be made into cinnamon rolls, dinner rolls (minus the cinnamon filling) and Navajo tacos (also minus the cinnamon filling, fry discs of the dough in a skillet and use as per a taco/tortilla). This recipe makes 4 loaves (one for today and three for the freezer).
- 1 1⁄2 cups warm water
- 1 tablespoon sugar
- 3 tablespoons yeast
- 6 cups flour
- 2 cups water
- 2 1⁄2 tablespoons salt
- 1⁄2 cup sugar
- 1⁄3 cup vegetable oil
- 2 cups water
- 7 cups flour
- 2 tablespoons cinnamon
- 3⁄4 cup sugar, extra
- The recipe follows the ingredient list in order of preparation.
- Mix the warm water, sugar and yeast together and let it sit for about 1 -2 minutes.
- With the first 6c of flour, add 2 c of water. Then add the salt, sugar and oil.
- Then add the next 7 c of flour and the last 2 c of water.
- Put into a clean mixing bowl (plastic or warmed ceramic/glass). Spray the dough with oil. Cover with plastic wrap and let double in size (30-45 minutes).
- Punch the dough down and roll it out to a large rectangle. Mix the cinnamon and 3/4 c sugar together and sprinkle over all the dough. Roll up like a jelly roll and cut in half (length ways) and each of those halves, in half again (also lengthways).
- Spray 4 large loaf tins with oil and place a half in each tin.
- Let rise again to double in size (upto an hour).
- Place into a preheated oven and bake at 350oF/175oC for 45 minutes OR until golden brown on top.
- Sultanas, raisins, chocolate chips or nuts can be added to the cinnamon sugar blend to liven up your loaf.
- Best served warm with lashings of real butter - yum!
- Can be frozen for up to 3 months.