Cinnamon Bread

January 8th, 2011 by Erin Gennow
Sliced Cinnamon Bread Loaf

Sliced Cinnamon Bread Loaf

Here’s an easy, slightly sweet breakfast bread.  Great for breakfast, a snack with tea, or French toast.  The smell of this bread just out of the oven is delicious.

Prep Time: 10 minutes, plus rising time (8-10 hours)

Cook Time: 50 minutes

Makes: 1 loaf

Ingredients

1 recipe No Knead White Bread

½ stick butter, melted

About 2 tablespoons ground cinnamon

About 2 tablespoons granulated sugar

Equipment

Rolling Pin

Pastry Brush

Process

Make the dough for no knead white bread according to the recipe and let it rise until it doubles in size.

Start pulling the dough out into a long narrow shape.  On a well-floured surface, continue rolling the dough into a long narrow rectangle.  The dough will spring back a bit.  If it’s too springy, let it rest for a few minutes, then continue rolling it out.

Dough Rolled Out

Dough Rolled Out

Brush the entire surface with the melted butter.  Save some butter for brushing on the top of the bread later.

Dough Brushed with Melted Butter

Dough Brushed with Melted Butter

Sprinkle the dough with cinnamon and sugar until covered.

Dough Sprinkled with Cinnamon and Sugar

Dough Sprinkled with Cinnamon and Sugar

Now start rolling the dough from one of the shorter sides.

Starting to Roll Dough

Starting to Roll Dough

Rolling Cinnamon Dough

Rolling Cinnamon Dough

Cinnamon Dough Rolled

Cinnamon Dough Rolled

Place the rolled dough in a bread pan and let it rise.  This will take about 2 hours.

Cinnamon Dough Rolled in Pan

Cinnamon Dough Rolled in Pan

When the dough has risen, brush the top with butter and place it in a preheat 375 degree Fahrenheit oven and bake for 50 minutes.

Buttered Top

Buttered Top

Turn the bread out of the pan and let cool completely.

Cinnamon Bread Loaf

Cinnamon Bread Loaf

Sliced Cinnamon Bread Loaf

Sliced Cinnamon Bread Loaf

Cinnamon Toast

Cinnamon Toast

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3 Responses to “Cinnamon Bread”

  1. [...] slices of day old cinnamon bread, about ½-¾ inch [...]

  2. [...] Two years ago on The Daily Morsel [...]

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