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Follow the Ruels

Cinnamon Roll Bread (Two Ways!)

August 11, 2017

If you subscribe to my newsletter, then you heard me rave about a recipe I tried a couple weeks ago: Kindred’s Milk Bread. Kindred is a restaurant just outside of Charlotte that is amazing on its own. But what makes it even more amazing is the bread they serve when you sit down. Their milk bread is light and airy but also has this butteriness like a croissant or brioche. After making it the first time, I knew I would be making this bread a ton and in a ton of different ways. First on the list: this cinnamon roll bread.

This cinnamon roll bread almost blows the original milk bread out of the water (almost). While the bread is awesome on its own, adding a little cinnamon and sugar never hurt nothin’ (pretty sure that is what should be written on my tombstone).

Not going to lie though, this recipe is a bit of a commitment. Well, most breads are. But this one especially. I can assure you that it completely worth it. It may seem like there are a lot of steps, but it is actually pretty fool proof. 


Start by making a slurry of water and flour in a sauce pan over low heat. Stir until the slurry thickens into a paste like consistency. Pour in the cream and honey and stir until the honey has dissolved. 


Pour the mixture into the bowl of a stand mixer and let it cool for about 5 minutes. Then sprinkle yeast over the mixture and let it bloom, basically it should be really foamy and bubbly. 

Add the flour, eggs, milk powder, and salt and mix with the dough hook until it forms a solid ball of dough. 1 tbsp at a time, mix in the butter. It may stubbornly just smear around the side of the bowl, but if you are patient, it will work itself in and form layers of butter within the dough.


Form the dough into a ball and toss it (don’t actually toss) it into a greased bowl. Cover the bowl with some plastic wrap and place the bowl in a warm place to let rise. 


The recipe will make enough dough for two loaves of bread, so split the dough in half and loosely wrap one of the halves in plastic wrap and place in the fridge.



With the other half, roll out into a large rectangle. The short side of the rectangle should be as long as your loaf pan. Spread some softened butter over the dough then sprinkle a sugar-cinnamon mixture over top. Starting from one end, roll the dough into a spiral.


Place the dough into the loaf pan and let it rise again. Brush an egg wash over the top so that the crust get’s nice and golden brown. You can see that I split the top of the bread. That is totally unnecessary. I would recommend that you just leave it unsplit…it just looks better that way. 


If you don’t want to make a loaf…or if you want to bake the other half of your bread…you can instead make it into a large roll. Instead of rolling the dough from the short end, start rolling from the long end and make a really long log. Then you can roll it into a spiral and pop it into a cake pan. Then let it rise and give it a good egg wash. 

Since I made both halves of the dough (because you can never have enough bread) I decided to mix things up and glaze the round loaf with a simple icing with butter, milk, and powdered sugar. Holy cow…it was like eating an oversized cinnamon roll. By that I mean amazing! 

But really this bread is perfect all on its own or just with a tiny spread of butter. There is no wrong way to eat this bread. 

Seriously, it’s so good. I will be making this bread again and again. It seems like the perfect thing to make for Christmas breakfast, Easter brunch, baby showers, or just any Tuesday. 

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/ Filed In: Breakfast, Eat, Other Sweets New
Tagged: bread, breakfast, brunch, cinnamon, cinnamon roll, loaf

Glazed Pumpkin Bread

October 5, 2016

Glazed Pumpkin Bread

I started a new job on Monday. While I am still at the same company, I am in a whole new department on an entirely different floor. While I am excited about this new job, it was really hard to leave all my friends in my old department. I would like to say that my coworkers were sad to see me go, too, but I think they are really going to miss all the baked goods I bring in. Actually, I don’t have to assume…many people down right told me that they expected me to still drop off cookies and muffins. 

So on my last day in the group, I decided to wake up a bit early and make them one last treat – pumpkin bread. And if you are wondering why there are no pictures of the process, it’s because this was thrown together before the sun came up. 


Whipping up the batter for this quick bread was really easy and, well, quick. But it does take some time to bake. Which was fine for me. I put it in the oven then I went on upstairs and got ready for work. It actually worked out really well. It also helped that since it was my last day in the job, I wasn’t too worried about being late. 

But because of the time crunch, I didn’t really have a chance to test this out before I brought it into the office. Sure, I licked the bowl and the batter was delish, but of course things could have changed in the oven. Once it was dropped off in the break room, I waited for someone else to cut in so that I could finally steal a bit. Fortunately, it was good….it was really good. That pumpkin bread was gone within the hour.

Glazed Pumpkin Bread

I’m going to miss my old coworkers. They were such good recipe taste testers and barometers, and they didn’t even know it! I always knew I had a good recipe if the food was I brought was gone by lunch or someone asked for the recipe. I guess I will have to keep dropping off some baked goods for them. 

PIN NOW, MAKE LATER

Glazed Pumpkin Bread from Follow the Ruels

[amd-yrecipe-recipe:83]

 

 

/ Filed In: Desserts, Eat
Tagged: bread, breakfast, Fall, loaf, pumpkin, quick bread

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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