This summer we have been attending the early service on Sunday morning at our church. We had get 5 people up, showered, dressed, fed and out the door by 8:30 AM. Some of you are rolling on the floor laughing as you think about getting all 5 of your kids out the door by 7:00 AM for school. Hey, I’m on summer vacation mode here!
Anyway, I usually prepped or made breakfast on Saturday evening to make the morning easier. When I saw this recipe at Annie’s Eats, it looked like it would fit the bill. Except I have no idea how you would freshly bake this for an early morning. I guess you could let it rise in the fridge overnight, but I don’t have good luck with that. Instead I under baked it a smidge the night before and just popped it in the toaster oven to finish on Sunday morning.
A cinnamon roll in bread form!
2 hours 15 sPrep Time
30 minsCook Time
- 2 3/4 cup all purpose unbleached flour
- 1/4 cup Sucanat
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 4 Tablespoons butter
- 1/3 cup whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 Tablespoons butter
- 1 cup Sucanat
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Combine milk and half the butter (2 Tablespoons) in a small saucepan.
- Heat just until butter is about half-way melted then remove from heat.
- Put the remaining 2 Tablespoons of butter in the hot milk and allow all butter to melt.
- Allow milk mixture to cool (you don't want to kill the yeast!)
- Meanwhile, combine flour, Sucanat, yeast and salt in the bowl of a mixer fitted with dough hook.
- Add milk mixture, water, vanilla and eggs to the bowl.
- Mix on low speed until a dough forms.
- Continue to mix until dough is smooth and elastic and does not stick to side of bowl, adding more flour as needed.
- Knead for 3-5 minutes with dough hook.
- Transfer dough to a lightly oiled bowl (or oil the one it's in!). Coat dough and then cover.
- Let rise in a warm place until doubled in bulk.
- While the dough rises, add 4 Tablespoons of butter to small saucepan and heat until browned. Set aside.
- Combine cinnamon, Sucanat and nutmeg in a small bowl.
- When dough has risen, transfer to a lightly floured surface and deflate.
- Allow to rest for 5 minutes, covered.
- Roll dough out to a 12 x 20 rectangle.
- Brush down with browned butter and then cover with sugar/cinnamon/nutmeg mixture.
- Lightly grease a 9 x 5 inch loaf pan.
- Slice dough vertically in to 6 strips.
- Stack the strips on top of each other and slice again into 6 pieces (squares).
- Set these pieces on their side in to the prepared loaf pan.
- Cover and let rise for 30-45 minutes.
- Pre-heat oven to 350 degrees and then bake loaf for 30-35 minutes until golden brown.
- Remove loaf from oven and allow to cool for 20 minutes before serving.
Prep time includes all rise and rest times.