Cinnamon Bread

This sweet, almost cake-like bread is based on the Classic Sweet Dough recipe. I like to prepare one recipe of the Classic Sweet Dough late Saturday night and put it in the refrigerator overnight. I wake up Sunday morning, bring the dough to room temperature, and prepare the Cinnamon Bread, Pecan Rolls, and Cinnamon Rolls. The whole house smells like a pastry shop; everyone wakes up in a good mood. Leftovers freeze quite well or go into lunch boxes during the week.


Oven Temp: 375°

Yield: 1 loaf.

Roll the dough into a 12 inch by 7 inch rectangle. In a small dish, thoroughly mix the sugar and cinnamon. Spread the rectangle with 2 T. butter, and sprinkle with most of the cinnamon-sugar mixture, saving 1 T. for topping. Make sure that you spread the butter and sugar mixture to the edges so that you don't end up with "empty" parts of dough. Roll the dough into a cylinder, starting at the narrow end. Pinch the long edge of dough into the roll to seal. Place the cylinder, sealed edge down, in a 3"x8.5" buttered loaf pan. Brush the top with the remaining 1 T. butter, and sprinkle with the remaining cinnamon-sugar mixture. Cover the pan, and let rise until almost doubled (45 minutes). Bake for 30-35 minutes. Cover with foil if the loaf seems to be browning too fast.

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