Cinnamon Bun Bread

As I stated in a previous post, my son loves donuts (doughnuts).  Toren is especially fond of Krispy Kream and Cinnabon ~ hence the reason behind MY learning how to recreate… only better.  As with this cinnamon bun bread, homebaked goodies tend to have fewer calories and fat ~ only about 198 calories per slice of this yummy bread vs 730 for a classic cinnabon!  If your family likes “traditional” rolls, the dough can be rolled up, filled and sliced into 1 1/2 inch slices, set aside to rise until double in bulk… bake on a prepared baking sheet (I always use parchment paper and Pam) for about 18 – 24 minutes, or until golden on top.  * note* I keep a clean roll of non-coated fishing line to make slices in dough without destroying the slice! Works great on slicing cakes, too!  For the dough, get a 12 inch piece of line; hold the ends, one in each hand; slice under the dough on your floured surface, cross ends and pull quickly.  For cakes(never have to worry about forgetting to take pictures BEFORE it gets sliced!):  cut about 18 inches of line; holding the ends in each hand, “saw” straight down until you’ve reached the serving plate; let go of ONE end of the line and pull straight through.
Cinnamon Bun Bread
Bread:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar, divided
  • 1 2/3 cups warm fat-free milk (100° to 110°)
  • 1/4 cup butter or stick margarine, melted 
  • 4 teaspoons vanilla extract
  • 2 large egg yolks 
  • 5 cups all-purpose flour, divided 
  • 2 teaspoons salt
  • Cooking spray
  • 2/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup apricot preserves, melted

Glaze:

  • 1 tablespoon butter or stick margarine, softened 
  • 1 cup sifted powdered sugar
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon vanilla extract

Preparation

  1. To prepare bread, dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a 1/2-inch border. Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces, cut sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  3. Preheat oven to 350°.
  4. Uncover dough, and bake at 350° for 35 minutes or until loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool loaves on rack.
  5. To prepare the glaze, beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining ingredients, beating just until blended. Spread over tops of loaves.
Enjoy! V

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