I heart cinnamon toast. I love it even more when it comes right out of the oven with a pad of smeared butter…
My baking skills are not what you call fine tuned. I’m a work in progress when it comes to baking in this mile high city. Plus with baking, I’m forced to follow a recipe when I want to add a little of this and a little of that. So here goes another trial of my baking experiments.
This is FABULOUS! Thanks to the lovely Pioneer Woman; her pictures really stole my stomach aches.
- 1 cup Milk
- 6 Tablespoons Butter
- 2-½ teaspoons Active Dry Yeast
- 2 whole Eggs
- ⅓ cups Sugar
- 3-½ cups All-purpose Flour
- 1 teaspoon Salt
- ⅓ cups Sugar
- 2 Tablespoons Cinnamon
- Egg And Milk, Mixed Together, for brushing
- Softened Butter, for greasing
1. Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
2. Combine flour and salt.
3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
5. Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
7. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
8. Preheat oven to 350 degrees.
9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. (I cooked mine for 52 minutes – no idea why but it was cooked perfectly in the middle)
10. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.