Holiday Baking Month: Cinnamon Sugar Bread
Prep:20-30 minutes Bake 45-50 minutes
In continuing the trend of holiday baking and new things for me, I jimmied together this recipe and it worked it in it’s own way. I love cinnamon and so I was picturing cinnamon swirl bread and just sorted out doing more with that. I got a template for a batter then shoved flour into it until I could roll it like a dough and went from there. This was delicious and so worth it.
Ingredients
1 tbls butter
1 1/3 cup sugar
4 tsp cinnamon
2 cups flour + 1 1/3 cup more
1 tbls baking powder
3/4 tsp salt
1 egg
1 cup milk
1 tsp vanilla extract
1/3 cup canola oil
handful chocolate chips
Crumble
1/2 cup flour
1/4 cup granulated sugar
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup melted butter
Prep
Preheat your oven to 350 F (117 C)
Use some soft butter to butter your bread tin and set aside
In a small bowl mix 1/3 cup of sugar and 2 tsp of cinnamon. Set this aside
In a large bowl add 2 cups of flour, baking powder, salt, 1 tsp cinnamon and 1 cup of sugar and mix together
In a medium or large enough bowl add the egg, milk, vanilla extract, and oil. Whisk this together well
Pour into the large bowl and mix until a good batter forms. (You can put this into your bread pan, add the cinnamon to the top and bake it. That’s the expected recipe but I added the rest of this to make something different and still tasty.)
Take the rest of the flour and 1/3 cup at a time start adding more and more flour until the batter turns into a dough that isn’t too sticky and you can roll our.
Knead and add the chocolate chips. (I forgot to and did something slightly different here) use a rolling pin to roll it. You need to make it no wider than your bread pan but it can be as long as you want
Coat the top in the set aside sugar and cinnamon mixture
Roll longways like a cinnamon roll
Pinch closed the ends and the seam and add into your tin.
Mix all ingredients of the crumble together with a fork to make a crumbly mixture
Press this into the top of the bread and cover it in crumble
Bake for 45-50 minutes. This is dense so make sure a tooth pick poked into the center is baked. Mine had a sliver underbaked
Pull out and let cool in the pan before popping it out to serve
Afterthoughts
This was flipping amazing. Soft, crumbly and all that cinnamon. The chocolate was fun for the bits that had it, and just gave it extra noise while eating. It was not too heavy but you can tell how dense it is with the extra flour in the batter. The result was still worth it though. I had a great time making this and even more eating it. It was still glorious the morning after as I keep eating it for my breakfast.
