As usual, my timeline often fills with food tweets, and I can’t help but wish I could have some of that.
One of my now favorite blogs to read is Half Baked Harvest. Tieghan (isn’t her name pretty) started cooking at 15, so she’s amassed quite a repertoire of recipes.
So, cinnamon roll log.
You know when you want a cinnamon roll, but a huge loaf of it? That’s exactly what this is. Here’s my adapted recipe.
- ¼ cup warm water
- 3 teaspoons yeast
- 3 tablespoon granulated sugar
- ½ cup warm milk
- 1 ½ teaspoons salt
- 3 eggs
- 12 tablespoons butter, melted
- 3½ – 4 cups all-purpose flour
Mix the warm water, yeast and sugar in a large bowl and mix until the sugar and yeast dissolve.
Let the mix sit for a while until poofy. If it’s not poofy, your yeast hasn’t activated – check it, maybe you need a fresh bag of yeast.
Gradually mix in the flour until the dough comes together.
Remove the dough from the bowl and place on a lightly floured surface, and knead into a smooth ball.
Grease a large bowl and add the dough to the bowl.
Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
I usually leave mine on the counter near the oven where it’s warm. 🙂
In the meantime, mix the filling:
- 6 tablespoons unsalted butter, softened
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- pinch of salt
Add the brown sugar, cinnamon and salt to a bowl and mix well. Lightly dust a surface with flour.
Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (think of how big your baking pan is).
Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough.
Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter.
Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
Place the log seam side down on a baking sheet lined with parchment paper.
With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log.
Arrange the cut sections so that they lean to alternating sides, in a zig zag pattern.
Using the parchment paper, lift the dough up and into the bread pan.
The original recipe calls for the dough to sit in the fridge overnight. I was too impatient, so I stuck it in the freezer for an hour. If you’re patient enough, let it sit in the fridge overnight.
When ready to bake, preheat the oven to 175C. Remove the dough from the fridge/freezer while the oven preheats and brush the tops with melted butter. Bake the bread log for 20-25 minutes or until lightly browned on top, do not over bake.
- 1 cup cream cheese, softened
- 1 cup icing sugar
- 1-2 tablespoons milk or cream, to thin
- 1 teaspoon vanilla extract
While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth.
Add milk until your desired consistency is reached.Serve the bread hot with a drizzle of frosting.
Perfect for a rainy Sunday afternoon. Tea, anyone?