Hi y’all. Did you miss me?
I’ve been quiet around here. I don’t have a particular reason or a big story to share, I’ve just been working on other stuff.
I’m back though, with a delightful cinnamon roll bread recipe. This is sooooo darn good I couldn’t NOT share.
Cinnamon roll Bread
Dough:
1 c milk
4 T. salted butter
Scant 3 1/2 c. All purpose flour
1/2 c. Sugar
1 egg
2 tsp yeast
Filling:
1 c. Packed brown sugar
3 T. Ground cinnamon
6 T. Butter
Brush before baking:
1 egg beaten
Glaze:
4 oz cream cheese
1 c powdered sugar
5 T. Butter
1 T. Milk
1 t. Vanilla extract
Bread making isn’t hard, you get your liquids to be the temperature of your skin, put the yeast in the liquid, wait for it to foam, and then add your dry ingredient. This is a bread you need to knead for about 5-7 minutes. Kneading bread lengthens the gluten fibers and makes the bread more elastic. Elastic bread is more chewy and soft.
You have to rise the bread for about one hour the first time, punch it down, roll it out, spread the filling, roll it up, and allow it to rise a second time.
THEN: Bake at 375 for 18-22 minutes.
Mix the frosting glaze up, and pour atop your delightful confection
AND ENJOY.
Such Pretty Faces 