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Cinnamon Bread

Cinnamon Bread
- 1 1/ 4 teaspoon active dry yeast
- 1/ 2 cup warm water
- 1 1/ 2 cups all-purpose flour
- 3/ 4 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons nonfat dry milk powder
- 1/ 4 cup instant mashed potato flakes

- 1/ 4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons all-purpose flour
- 1 large egg beaten with 1 tablespoon water, to brush onto dough

Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let mixture sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. Combine the dissolved yeast with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in size, about 1 hour. Let it

become puffy. Combine dry ingredients for filling while dough is rising. Transfer dough to a floured work surface and roll or press into a rectangular sheet 12 inches wide by 10" long. Brush the dough with the egg/water mixture and sprinkle with dry sugar mixture. Roll the 12 inch side tightly until you have a cylinder. Press or pinch ends of log to seal filling inside. Transfer the log, seam-side down, to cinnamon loaf pan which has been lightly greased. Cover with a dry dishtowel and allow dough to rise 1 hour, until dough crests over the pan. Bake bread at 375 degrees F for 40-45 minutes or until a golden brown crust has formed. You may need to cover top of loaf with aluminum foil to prevent over-browning. Remove from pan soon after bread is out of the oven. Can be brushed with melted butter and sprinkled with additional cinnamon sugar if desired.

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