(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Cinnamon Bread

A lightly sweetened dough with a cache of cinnamon sugar in each crevice. Feel free to add raisins or apple chunks. Toasted with butter and honey, this is just the thing for a frosty winter morning.

Dough
1 12 cups warm water 
2 tablespoons dry yeast 
1/2 cup unsalted butter, melted 
1 ½ teaspoons pure vanilla extract 
2 eggs 
1/2 cup sugar 
1 1/4 teaspoon salt 
1/4 teaspoon cinnamon 
5 to 6 cups bread flour 

Cinnamon Filling 
1 1/2 teaspoon cinnamon 
3/4 cup sugar 

Finishing Touches
1 egg, whisked
Granulated or coarse sugar 
Fondant (icing sugar and water mixed or purchased soft fondant)

Generously spray a large or two medium loaf pans with non-stick cooking spray. Place on a parchment paper lined baking sheet.

In a mixer large bowl, whisk together water and yeast. Add eggs, vanilla, melted butter, cinnamon, salt, sugar and most of flour. Mix until dough can be kneaded (8-10 minutes until smooth and elastic), dusting in more flour as required to make a soft dough. Place dough in a large, greased covered bowl and insert entire bowl in a large plastic bag. Let rise about 40 minutes.  Gently deflate, cover with plastic or a tea towel and let rest 20 minutes. Meanwhile, for the Cinnamon Filling, mix cinnamon and sugar together. 

On a lightly floured work surface, pat the dough out into a large oval. Press in half sugar and cinnamon. Fold dough from four corners (more or less) to meet in center, making a square shape. Press, then flatten with a rolling pin and distribute remaining cinnamon sugar on top. Roll dough into a short, oblong shape and place in the prepared loaf pan (large). For smaller loaves, make two smaller oblongs. Using a sharp knife, make some top slit marks on top of the bread. Cover lightly with plastic bag and let rise until puffy (30-50 minutes). 

Preheat oven to 350 F. 

Brush bread with the egg wash and dust with sugar (granulated or coarse) and cinnamon. Bake until well browned - 40-45 minutes. Drizzle generously with fondant and let set.

Makes one large or two medium breads

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.