Cinnamon Bread Loaf

Warm cinnamon rolls are the best thing in the world to wake up to. Soft sweet spiced warm hug in the morning. But having traditional cinnamon rolls for breakfast everyday isn’t exactly feasible. At least for me it isn’t. As it is, I’m already having trouble with my weight management. Tempting as it is to bury myself in a pan of sweet cinnamon rolls, I just can’t bring myself to do it.

But I miss the flavours and want a healthier version of them with less sugar, less fat and more fiber. Seems like I’m asking for too much. Or am I?

Turns out, I can have my bread and eat it too. No, it’s not the same as cinnamon rolls (nothing can be the same as those glorious buns). It’s more breakfast friendly, without the guilt! You’ll see what I mean in a sec.

For the bread, it calls for Whole Wheat Flour, White Bread Flour, Yeast & Salt. This is the dry part.
Cinnamon Bread Loaf 1

To moisten the flours, we use slightly warmed up Milk, Water, Butter & Honey. This already sounds good!
Cinnamon Bread Loaf 2

The bread dough is enriched with an egg, giving it better flavour and a soft texture.
Cinnamon Bread Loaf 3-5

Here come the kneading part. Its feels pretty nice to push the soft dough around for a bit u til it becomes smooth and elastic. I still wish I owned a KitchenAid mixer though. If I had one, I’d be making bread every week! Until I own one, these bread-making escapades shall be reserved for times I need some alone quiet times. As Nigella always says, mindless repetitive activity is quite therapeutic.
Cinnamon Bread Loaf 6-8

Here lays my nicely risen poofy dough and the ingredients for filling.
Cinnamon Bread Loaf 9

A good dose of vanilla caviar… Irreplaceable.
Cinnamon Bread Loaf 10

I used Dark Brown Sugar with Cinnamon Powder, Vanilla Bean, Chopped Walnut & some Melted Butter.
Cinnamon Bread Loaf 11-13

This recipe makes 2 loaves which I bakes in an 8×8 square tins with success! Only thing that’snot successful is my portioning abilities. Wonky loaves emerged.
Cinnamon Bread Loaf 14

But still, look at them spirals!
Cinnamon Bread Loaf 15

Excellent breakfasty and healthy substitutes for cinnamon buns.
Cinnamon Bread Loaf 16

In fact, you can have 3 slices of this and still feel pretty good about yourself 🙂
Cinnamon Bread Loaf 17

Love baked goods with hidden treasures within ♥

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“For what shall it profit a man, if he shall gain the whole world, and lose his own soul?” {Mark 8:23}

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Cinnamon Bread Loaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2 loaves
Ingredients
Bread Dough
  • 3½ – 4 cups All-Purpose Flour
  • 2½ cups Whole Wheat Flour
  • 4½ tsp Active Dry Yeast
  • 1 tbsp Salt
  • 1 cup Milk
  • 1 cup Water
  • 3 tbsp Butter
  • 1 Egg
  • ¼ cup Runny Honey
Filling
  • 2 tbsp Butter, melted
  • ½ cup Brown Sugar (I used Dark)
  • seeds from 1 Vanilla Bean, scraped
  • 1 tbsp Ground Cinnamon
Steps
  1. In a large bowl whisk together 1 cup all-purpose flour, all 2½ cups of the wheat flour, yeast and salt. Mix well.
  2. Meanwhile, in a small sauce pan, heat the milk, water, honey and butter until warm, not hot. (about 130 degrees).
  3. Add to flour mixture. Add egg and stir until moist.
  4. Add the rest (or most) of the all purpose flour (2½ – 3 cups). When mostly mixed, pour contents onto a lightly floured surface and knead until the dough is compact and all bits are incorporated.
  5. Oil a large bowl and put the dough in, flipping it over so it’s greased on top. Cover with a light towel and allow to rise 1+ hours, or until double in size.
  6. Stir together brown sugar, vanilla bean, and cinnamon. Butter the bottoms and sides of two bread pans (9 x 5 inch) or one 8 x 8 pan. Line the bottom with parchment paper.
  7. Deflate dough and divide into two equal halves. On a floured surface, pat each half into a 9×15 inch rectangle. Brush each dough rectangle with melted butter and then divide the sugar-y filling between them, patting it into the surface.
  8. Roll up the short side and pinch the dough seam at the end. Place in prepared pans seam-side down.
  9. Allow dough to rise in bread pans in a warm place for an hour or until double in size/peaking over the top of the bread pans. About half way through pre-heat your oven to 375 F or 180 C.
  10. Bake for 35-45 minutes, until the top is nice and dark and sounds hollow when tapped. Remove from the oven and brush the top lightly with butter and allow to cool on a wire rack.
  11. Slice & serve!

 

Recipe adapted from: Take A Mega Bite

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