Rich cinnamon bread topped with a cream cheese glaze.
- 1 cup warm milk
- 1/3 cup warm water
- 2 teaspoons active dry yeast
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 3 tablespoons butter, softened
- 3-1/4 cup bread flour
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, soft
- 3 tablespoons unsalted butter, room temperature
- 1 ounce cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk
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Add the warm milk & water to mixing bowl. Add yeast and let sit about 5 minutes to activate.
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Mix in sugar, salt and butter. Add flour and mix until combined and the dough comes together.
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Knead dough for 6-8 minutes until smooth and elastic, either by hand on a lightly floured surface or in a stand mixer with a dough hook on low speed.
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Place dough in a large bowl lightly greased with oil, cover loosely with a towel and let rise in a warm place for about an hour or until doubled in size.
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Remove dough from bowl and roll out into a 9”x 18” rectangle on a floured surface.
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Spread butter over rectangle, leaving about 1” border around the edges.
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In a small bowl, mix together brown sugar & cinnamon. Sprinkle cinnamon sugar mixture over butter.
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Roll up dough tightly into a 9-inch log. Pinch seam and ends to seal.
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Place into a greased 9”x5” loaf pan seam side down. Cover loosely and let rise in a warm place for about an hour, until the dough rises to the top of the pan.
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Preheat oven to 350ºF. If desired, brush top of loaf with about 1 tablespoon melted butter. Bake about 40-45 minutes, until golden brown, and the loaf sounds hollow when tapped. Cool for about 10 minutes in the pan, then cool completely on wire rack.
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Beat together butter and cream cheese until smooth. Add in remaining ingredients and mix until well blended.
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Top warm slices of cinnamon bread with glaze. Enjoy!
If you’re hungry for a few more delicious breakfast treats, a couple of my favorites you should try are these Homemade Cinnamon Rolls or these French Breakfast Puffs!
-Manda