Twisted Cinnamon Sugar Bread
Twisted Cinnamon Sugar Bread
A delicious spin on a cinnamon roll in a wreath form!
Ingredients
- 2¼ tsp active dry yeast
- ⅓ cup warm water
- ½ cup warm milk
- ¼ cup butter, melted
- 2 egg yolks
- 2 ¾ cups flour
- ¼ cup sugar
- 1 tsp salt
- 2 tbsp powdered sugar for dusting
Filling Ingredients
- ½ cup butter, room temp
- ½ cup brown sugar
- 1 tbsp cinnamon
Instructions
- Mix together the warm water, milk, yeast and sugar. Set aside for 5 minutes until you see a foam on the top. If you don't have a foam, DO NOT PROCEED. THis is a crucial part of having fluffy bread.
- Beat in 1/4 cup melted butter and egg yolks. Add flour, sugar and salt. Beat on medium until dough is smooth and pulls cleanly away from the bottom and sides of the bowl. Roughly 4-6 minutes. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Roll dough on a lightly floured surface. Shape it into a 22x12inch rectangle. Spread the butter evenly over dough to the edges. Sprinkle with cinnamon and sugar.
- With the long edge facing you, tightly roll up dough in jelly roll fashion. Use a sharp knife to cut the log lengthwise in half along the seam.
- Tightly weave the two pieces together, leaving the cut sides exposed. Gently transfer to the prepared sheet.
- Cover with a clean kitchen towel and let rise until doubled. Around 1 hour.
- Bake in the oven until the bread is deep golden. 35-40 minutes. Cool slightly. Dust with powdered sugar before serving.
