Tuesday, April 9, 2013

Cinnamony Delicious

Ever since I was little I have enjoyed cinnamon-sugar butter laden bread.  Growing up Mom would make homemade bread on a regular basis.  Every time she did we kids would beg for a piece of pipping hot bread spread with butter (err, margarine) and sprinkled generously with cinnamon sugar.  Oh how we loved that.  I think we would just go through a loaf even before lunch time.  Recently I found the perfect combination of butter, cinnamon sugar and bread (think cinnamon rolls that shaped like a loaf of bread).  mmmm....

Oatmeal Cinnamon Swirl Bread
adapted from:

1 1/2 cups rolled old-fashioned oats
1 1/2 cups boiling water
3 T UNsalted butter
4 T honey
1 t salt
1 pkg yeast
2 eggs, room temperature
4-5 cups flour

3T butter, melted
1 cup sugar
2 T ground cinnamon

In a large bowl combine oats and water. with butter, honey and salt. Stir.  Cool slightly.  Add yeast, eggs and 2 cups flour.  Combine thoroughly.  Slowly knead in remaining flour 1/2 cup at a time.  Place in a large greased bowl.  Cover and let rise.  Divide into thirds or two larger halves.  Combine sugar and cinnamon in a small bowl. Roll each portion out as if you would if making cinnamon rolls.  Brush with melted butter.  Sprinkle generously with cinnamon sugar.  Roll up tightly.  Repeat for all loaves.  Place loaves in well-greased loaf pans.  Let rise again (until just under-doubled in size).  Spray with cooking spray and sprinkle with more cinnamon sugar.  Preheat oven to 375 while bread is second-rising.  Bake 40 minutes or until bread sounds hollow.  Remove immediately from pans and place on a cooling rack.  Let rest at least 30 before slicing diving into this yummy bread.

Cinnamon Roll Variation
For Easter I poured 1 can sweetened condensed milk on the bottom of a greased 9x13pan.  Put rolls in there; let them rise. Grease 9x13pan and bake for 25-30minutes. Immediately at the end of baking, dumped them on a foil-lined cookie sheet to let the caramel ooze all over. SO good.

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