A fresh from the oven, pull-apart cinnamon roll bread loaf doesn’t last long at our house, and is much easier to make than I thought it would be. It’s delicious toasted with some butter and honey, or made into French toast on a weekend morning. Hope you enjoy it!
Ingredients
1 tbsp active dry yeast
1 tsp + 5 tbsp brown sugar
1/4 cup hottest tap water
6 tbsp melted butter or margarine
3/4 cup milk or soymilk
3 + 1 eggs
4 cups flour
1 tsp salt
3/4 cup icing sugar
3 tbsp cinnamon
Directions
Mix the yeast, 1 tsp sugar, and 1/4 cup hottest tap water in a small bowl. Stir briefly and let sit for 5 minutes to activate the yeast and form a thick foam. Melt the butter, add it to the milk, and add this combined mixture to the yeast. Stir in the 3 eggs.
Add the flour and salt, and stir well. The dough will be very sticky. Knead it using a wooden spoon for 5-7 minutes (your arm will get tired from the workout!) Then cover your hands with flour and scrape the dough out of the bowl. Form it into a ball, put it in an oiled bowl, cover with a tea towel, and let it rise for 1 1/2 – 2 hours in a warm place, until it has doubled in size.
Mix the icing sugar and cinnamon in a small bowl, and beat the remaining egg in a separate small bowl. Press the dough out on a well-floured surface to a long rectangle. Cover evenly with the cinnamon sugar, leaving a bit of a border. Roll it up tightly from the short end so it has a lot of rolls, then pinch the seam together. Turn it sideways and put it into a well-greased loaf pan with the seam down. Cover the pan with a tea towel and let it rise in a warm place for about 45 minutes until it spills over the top of the pan. Then brush with the beaten egg.
Bake at 350F for 35-40 minutes until golden brown on top and hollow when you tap on it. Turn it out on to a cooling rack and slice when it has cooled down. Top with butter, honey, or dip in soymilk for a fun breakfast treat.
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