CINNAMON ROLL BREAD
Are you getting bored with the cinnabon style cinnamon rolls? I do! That's why I'm so excited when Divine Baking posted cinnamon swirl bread. I purposely changed the name of the recipe became cinnamon roll bread, because to me it just like eating a cinnamon rolls, but the only diffferent is this one is a bread. Also, I changed a little bit of the ingredients.
I, especially my hubby, like it so much. He kept asking me when will I make the cinnamon roll bread again :).
Cinnamon Roll Bread
3-1/2 cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1-1/4 teaspoons salt
2 teaspoons instant yeast
1-1/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons (1 ounce) vegetable shortening, melted and cooled
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature
For the swirl:
1 egg and 1 tbsp water, lightly beaten together
3/4 cup dark brown sugar mixed with 2 tablespoons ground cinnamon
Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size (or leave the dough wrapped overnight in the refrigerator).
Roll out dough into a 12 by 10 inch rectangle, brush lightly with half of the egg wash, then sprinkle with the cinnamon sugar mixture. Roll up the dough and form a loaf. Place loaf in a lightly oiled 10 by 5 inch loaf pan, and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.
About 10 minutes before baking, preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the top of the loaf with the rest of the egg wash. Bake for 15 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 15 minutes. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. Allow the loaf to cool completely on a rack before removing from pan and cutting.