SO with holidays approaching and the weather cooling down my body has entered the stage of hyperthagia. Which is a bit of a problem being that it is only September and I might already need to be whipping out the fat pants….. F$#@.
My son has also been ill, for the 1000th time this month (does anyone else have a child who is constantly sick??) and I needed a major comfort food without ANY fat substitutions. Butter means butter, sugar means sugar, etcetera, etcetera, etcetera! So that was my mission. And what sounds more comforting than a good old fashion cinnamon roll? Better than that what about Cinnabon? Happiness in a heart attack.
I was originally making cinnamon swirl bread, which I made however it was just not reaching my expectations of cinnamon/sugar satisfaction. Go big or go home. So that is exactly what I sought out to do.
And I came, I saw, and I conquered.
I basically created a baked loaf of the entire inside of a Cinnabon. The golden nugget! No peeling or digging necessary! It is literally handed to you on a silver platter, piece by piece, gooey richness filled with the warmth and sticky texture that you can’t hardly wait to sink your teeth into. It’s the calorie that counts, but the calorie that you’ll always make an excuse for.
I started out using my recipe for buttermilk loaf bread which you can find here, and stopped after the first rise. I actually wanted to make it fresh for the morning (and my morning time is limited once my son wakes up) so I made my dough the night before, let it do the first rise, and then wrapped it up snug in plastic wrap and placed in fridge over night.
I also recommend if you are not making it ahead to absolutely not skip the chilling process of the dough. It makes it a lot easier to roll out, slice and layer. Take that half hour of chilling and clean up, read a book, do ya nails, maybe some crunches since you are going to need the ab work out post consumption.
Perfect brunch or Saturday/Sunday game day fix. Thank me later.
The inside of a cinnamon roll baked into bread that can be pulled apart and enjoyed instantly! Great for brunches or dessert.
For the Bread Dough
1 cup buttermilk
⅓ cup water
2 tbsp melted butter
3½ tbsp honey
3½ cups bread flour
2¼ tsp instant or rapid-rise yeast (usually a packet)
1½ tsp salt
¾ cup brown sugar (dark preferably)
¼ cup granulated sugar
3 tsp cinnamon
⅛ tsp salt
1 tbsp melted butter
For the Glaze/Dipping Sauce (Optional)
3 tbsp cream cheese, softened
3 tbsp buttermilk
½ cup confectioners sugar (or more to taste)
For the Bread (Follow buttermilk loaf recipe until after first rise which I have copied below)
Before you begin make sure to put your oven rack on the lowest notch and turn oven on to 200 degrees. Place an overturned baking sheet or baking stone if you have one on the rack. Once oven reaches 200 degrees turn it off. This makes the perfect home for rising dough.
Take your buttermilk and water and heat to about 110-115 degrees in a small bowl. if you don't have a thermometer just do a finger check. Is it a comfortable hot tub temperature? Not too warm, not too hot. Jussssst right.
Add your melted butter & honey to the heated liquid and whisk until fully mixed together. Set aside.
Next in your stand mixer using the dough hook, mix together the bread flour, yeast & salt on a low speed. Gradually add your warmed wet mixture, bring the dough together about a minute or two and then increase speed to medium until dough is completely smooth for about another eight minutes.
Once dough has come together, lightly flour your counter space and knead the dough by hand until you form a ball. Place the dough in a large greased bowl and cover bowl tightly with saran wrap (plastic). Place the dough bowl in the warmed oven (THAT IS OFF) and let it double in size for about an hour. Remove.
Now for Cinnabon Pull Apart Bread:
Preheat oven to 425 and grease a 9x5 loaf pan.
Take your dough that has already risen once and let chill in fridge for about 20-30 minutes (will make it much easier to roll, slice and pile)
Next take your chilled dough roll out about 22 inches by 10 inches.
In a small bowl mix your filling together and then pour on top of rolled out dough. Spread mixture almost all the way to ends evenly over surface.
Next lengthwise (cutting in long strips) cut 5 strips.
Pile strips on top of each other (This will be messy) and then cut width wise about 6 squares.
Take your very greased up loaf pan and fill with 6 dough squares, edges up so it looks like a flip book. See picture for reference.
Let rise again for about 20 minutes and then place in oven for 22-24minutes.
While bread is baking make your dipping sauce.
Add softened cream cheese, buttermilk to a heat proof bowl and whisk until it blends together. You might need to heat it a little in microwave to help it blend better. I did. Then sift in powdered sugar and whisk until glaze forms. Set aside.
Once bread is done baking remove from oven and let cool for about 5 minutes.
Run a knife around edges to loosen bread up. Place dishcloth over top of bread and flip over lightly shaking or tapping loaf pan until bread falls onto dishcloth. Take dishcloth and holding both ends of bread squeeze together and flip over onto serving plate. You might need to line the bread back up a little, but it will stay up since the brown sugar mixture works as a glue.
Drizzle glaze on top and serve. Or dip into glaze!
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