I know I have made Rolled Cinnamon Bread before. I do have about 10 recipes for the bread in my collection.
Honestly, I don’t mind the repeat. It is really good bread. And each recipe is just a touch different.
The bread for this recipe is a standard white bread. It rose beautifully. It had a lot of air in the dough, so the bread was very soft.
Mixing the cinnamon and brown sugar gives the bread a lovely sweetness swirled throughout.
The only issue is that the sugar melts while baking. You do get some seepage while the bread is baking.
This creates a bit of a conundrum when you are trying to get the bread out of the pan.
You can’t take the bread out of the pan too quickly as the sugar will seep out completely.
But, if you leave the bread in the pan too long, it hardens and gets sticky. This makes it harder to get the bread out of the pan.
So there is a fine balance!
The bread is great on its own. I think it would also make an amazing French toast. Maybe I will try that later in the week. . .
ROLLED CINNAMON BREAD
1 Cup Boiling Water
2 Tablespoons Granulated Sugar
2 1/2 Teaspoons Salt
1 Tablespoon Melted Shortening
1 Cup Evaporated Milk
1 Cake Yeast
1/4 Cup Lukewarm Water
6 Cups Sifted Flour
6 Tablespoons Brown Sugar
1 Teaspoon Cinnamon
Pour boiling water over sugar, salt and shortening. Add milk and cool to lukewarm. Soften yeast in lukewarm water. Add to milk mixture. Add flour, 1/2 cup at a time mixing until smooth after each addition. Turn out onto a floured board and knead until smooth and elastic. Place in a greased bowl, cover and let rise until doubled in bulk. Turn onto floured board and knead again. Divide dough into 2 portions. Pat and stretch each portion into a sheet about 9 inches square. Sprinkled with mixture of brown sugar and cinnamon. Roll up jelly roll styler and place in greased loaf pans with the seam side down. Cover and let rise until doubled in bulk. Bake in a 425 degree oven for 15 minutes. Reduce heat to 375 degrees and bake 25 minutes more.
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