I saw this bread on Joy the Baker and Annie’s Eats and knew instantly that I wanted to make it. I have always loved cinnamon rolls, so I knew that I would absolutely love this bread. I saved the recipe until I went home for a long weekend over this past summer. I made it with my mom and sister and we all enjoyed pulling it apart when it came out of the oven. Mine didn’t quite come out as pretty as Joy and Annie’s, but I think it still tasted great. Hope you enjoy!
For the dough:
2¾ cups all-purpose flour, plus more as needed
¼ cup granulated sugar
2¼ tsp. instant yeast
½ tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk (or whatever kind you have on hand)
¼ cup water
1 tsp. vanilla extract
2 large eggs
For the filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
1. For the dough, combine the flour, sugar, yeast and salt in a mixing bowl with a dough hook. Combine the butter and milk in a small pot and heat until the butter melts. Turn the heat off and let it cool until it reaches 115-125˚ F on an instant-read thermometer (I didn’t have a thermometer, so I guessed).
2. Add the warm milk mixture, vanilla and eggs to the dry ingredients in the mixing bowl. Mix on low speed until a dough forms. Continue to knead until the dough is smooth and elastic. You can add additional flour as needed. When the dough doesn’t stick to the side of the bowl anymore, but is not sticky, it’s done. It will probably take about 3-5 minutes.
3. Remove the dough from the bowl and put into another lightly oiled bowl. Cover with a kitchen towel and let rise in a warm area until doubled (about 1 hour).
4. While the dough is rising, add the butter for the filling to a small pot and melt until browned. Let cool. Combine the sugar and cinnamon in a small bowl.
5. When the dough is ready, take it out of the bowl and put in on a lightly floured surface. Deflate and roll into a ball and cover with a towel. Let it rest for 5 minutes.
6. Roll the dough into a rectangle, about 12 x 20 inches and brush the dough with the brown butter. Sprinkle the cinnamon sugar mixture over the dough. Try to make it as even as possible.
7. Cut the dough into 6 even strips. Stack the strips on top of each other and cute them again into 6 even slices. Stack all the squares on top of each other and put into a greased loaf pan. Cover with a kitchen towel and let rise in a warm area (about 30-45 minutes).
8. Bake the loaf at 350˚ F for about 30-35 minutes. The top should be golden brown. When you remove it from the open, let it rest in the pan about 20-30 minutes. Use a knife to loosen the loaf from the pan. Enjoy!