Cinnamon Bread Wreath

Leeks!
Posted on 08/14/2012 by celestialgldfsh
I love cinnamon rolls with an unholy passion. However, cinnamon roll recipes do not love me. There is an awesome looking recipe over at King Arthur Flour I have tried more than once, but for some reason my rolls won't rise. They taste great, but are itty bitty. Sigh. Who wants little bitty rolls? I'm American. Super-sizing is a God-given right!



So I present to you a massive circle of cinnamon-y goodness. It's big. It's awesome. The rolls are huge and luscious and oh-so unhealthy. Even the icing is absolute perfection. I found this recipe via Pinterest on camp-cook.com, which cites the original source as Taste of Home magazine.

I used my bread machine to mix the dough for this and did it on a two-hour cycle. It was soft and quite pliable. I'm including the original directions, too, if you need to do this with a mixer or by hand.



Cinnamon Wreath Bread

Bread:
2 Packages ( ¼ oz each ) Active dry yeast OR 4.5 teaspoons instant yeast
1 ½ cups warm water (110-115 degrees) [heat not as much an issue if using machine]
6 TBS butter, softened
1/3 cup nonfat dry milk
¼ cup sugar
1 egg
¾ tsp salt
4 ½ -5 ½ cups all-purpose flour

Filling:
2 TBS butter melted
½ cup chopped almonds [optional]
1 ½ tsp cinnamon

Icing:
1 cup confectioner's sugar
1 TBS water
¼ tsp almond extract

If you're doing this by machine:
Follow the instructions of your machine and add the ingredients in order; in mine, that means water first. Then add the 6 TB butter, dry milk, sugar, egg, salt, and 4.5 cups of flour. Monitor the machine as it begins to mix the dough. If it looks sticky or wet, add more flour in small increments until the texture looks right.

If you're making this by mixer:
In a large bowl dissolve the yeast in the warm water, or if you're using instant yeast mix it right in. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form soft, sticky dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

After your bread has formed:
Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with 2 tablespoons melted butter. Sprinkle with the cinnamon and chipped almonds (if using) to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.

Place seam-down on a large baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover with plastic wrap and let rise again until doubled, about 45 minutes to an hour.



Bake at 375 degrees for 14-20 minutes or until golden brown. Combine the confectioner's sugar, water, and almond extract and drizzle over the warm bread.

Enjoy the beautiful presentation, then destroy it by tearing the wreath apart to eat the rolls. These suckers are GOOD.

OM NOM NOM.





Originally posted on my blog.
browngirl 15th-Aug-2012 01:57 am (UTC)
that looks MAGNIFICENT.
celestialgldfsh 15th-Aug-2012 02:49 pm (UTC)
It is! Pretty and tasty.
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