Rolled cinnamon bread is an old-fashioned, country dessert bread recipe. It’s different from most modern day recipes because it uses evaporated milk to give the dough a sweeter, richer flavor. Rolled cinnamon bread is a great after dinner, family bread that can be served warm or cold.
Yield: 2 loaves
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
- 2 Tbsp sugar
- 2-1/2 tsp salt
- 1 Tbsp shortening
- 1 cup boiling water
- 1 cup evaporated milk
- 2-1/4 tsp or 1 pkg (1/4 oz.) active dry yeast
- 6 cups bread flour, about
- 6 Tbsp light brown sugar
- 1 tsp cinnamon
Preparation:In large bowl, add sugar, salt, and shortening. Pour boiling water in bowl and stir until shortening is dissolved. Stir in evaporated milk to help cool down the liquid and let bowl set until liquid is warm (about 110 degrees). Stir in yeast until it is dissolved.
Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes, or until dough is smooth and elastic. Put dough in greased bowl and turn dough over in the bowl so that the dough top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough in half. Roll each half into a 10-inch square. In small bowl, mix together the brown sugar and cinnamon. Sprinkle the brown sugar mixture onto both squares. Roll each square up like a jelly roll, pinch seams together, and tuck in edges. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30-45 minutes or until dough is double in bulk.
Uncover bread. Brush on egg white for glossy look, if desired. Bake at 425 degrees F for 15 minutes and then at 375 degrees F for another 25 minutes. Bread is finished when top is golden brown and the bread sounds hollow when tapped on. Let bread cool on rack. Serve warm or cold.