One of my favorite food blogs to drool over these days is Joy the Baker. A couple weeks ago, I saw this yumtastic recipe. So I immediately proceeded to make plan with Flour, Butter, Sugar and Cinnamon for the weekend. Needless to say, whenever we add Cinnamon to the mix, things always get spiced up wonderfully!
Look at that golden brown and delicious cinnamon swirl bread… I drizzled some cinnamon maple frosting over the bread (not pictured here) and that made it even more delicious! I need to experiment a little more with the frosting before I post it here. 🙂 UPDATE: See maple glaze recipe in this post, add a 1/4 teaspoon or more of cinnamon to the glaze if you’d like.
- 1 cup whole milk
- 2 tablespoon unsalted butter
- ¼ cup granulated sugar
- 1 package of active dry yeast 2 ¼ teaspoon
- 2 ¼ cup all-purpose flour + extra for dusting
- ½ teaspoon salt
- ¼ cup unsalted butter room temperature
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- 2 cup mixed berries I had blueberry and strawberry at the time
- Oil or butter to grease the pan
- 1 egg + 1 tablespoon milk for egg wash
- To prepare the dough, first, heat up the milk and sugar in a small sauce pan over medium heat. Turn off heat and let the 2 tbsp of butter melt in the hot milk. Let the mixture cool to between 100-110°F. Sprinkle the yeast over the warm milk mixture and let stand 10-15 minutes until it bubbles and expands.
- Put flour and salt in a mixing bowl. Fit your stand mixer with the dough hook. If not using a stand mixer, you can just mix by hand with a wooden spoon. When the yeast has expanded, pour over the flour and salt mixture. Turn the mixer on stir, and mix until everything combines and the dough pull away from the side of the bowl, about 3-5 minutes more or less.
- Turn the dough out onto a well-floured board, knead a few times to smooth out the dough and shape into a ball. Spray a large glass bowl with oil, place the dough inside the bowl and cover with plastic wrap. Let the dough rise at room temperature for 1-2 hours, it should double in size.
- Meanwhile, chop up the strawberries into quarters if you haven’t done so. Mix the soften butter with brown sugar and cinnamon and set aside. If you forgot to leave your butter out on the counter, you could just microwave it for 15-30 seconds. Brush a 9” cast iron skillet with some more butter and set aside.
- When the dough is ready, preheat the oven to 375°F. Place the dough on a lightly-floured board. Use a rolling pin to roll the dough out to a rectangle about 12” by 18”, with the longer side facing you. Spread the butter-sugar-cinnamon mixture on top of the dough sheet with a spatula as evenly as you can, leaving a clean 1” border on the long edge nearest you. Sprinkle the berries over the top of the filling. Roll the dough from the top toward you, start in the middle and then work toward the left and right.
- Continue to roll and tuck until you reach the end. Put the roll with the seam side facing down. Seal the ends by lightly pressing the dough together. Cut the roll in half, length wise to expose the filling, leaving about 1” uncut at one end. Braid the two strands together by carefully lifting one strand over the other. When you reach the end, make a circle with the roll, and strategically place the open end on top of the uncut end to cover the doughy part.
- Lift the bread and place it in the buttered cast iron skillet. Beat the egg and milk in a small bowl to make egg wash. Brush the egg wash on any exposed dough. Give it a good brushing for that golden brown color. The first time I made this, I didn’t use egg wash, and it didn’t come out looking very pretty. Place the skillet in the oven and bake for 20-25 minutes, or until golden brown.
- Let the roll cool for about 30 minutes before sprinkling with powder sugar and serve.
Adapted from Joy the Baker