Cinnamon Bread

Like many of you, I am a Pinterest fan. Okay, maybe stalker is a better word for it. This time of year we are a lot slower than the summer months so I have plenty of time to come up with some new creations and try many of recipes that I have been collecting over the year. I feel like its my responsibility (that could be a little strong) to try some of these Pinterest recipes and report back. This recipe does come from Pinterest, but I have changed it up since it just was not coming together the way I would like it to. In the last 3 days, I have made 5 loaves of this bread. The first loaf was too much for the loaf pan that I had, so most of ooey gooey cinnamon richness was in the bottom of the oven. It was still pretty good, but the presentation had a lot to be desired. I had the intention to cut the recipe in half, but I forgot, so I then I cut the dough in half and made two smaller loaves. This time it worked out perfect, but the flavor wasn’t there. Weird since all the cinnamon stayed right where it was supposed to. The final two loaves, I decided to switch up the ingredients and do things a little differently. The end result is as follows: Cinnamon Bread – two loaves 1 TB instant yeast, 3+ C all purpose flour, 1 1/4 C warm water, 2 TB canola oil, 2 TB agave or honey, 3/4 tsp, butter, 1 C sugar and lots of cinnamon! If you have a stand up mixer with a dough hook, this works nice and easy. Mix together the yeast and 3 C of flour in an electric mixture. on low speed. Pour in water, oil, agave or honey and salt. Mix on low speed about 10 minutes, until he dough is smooth and elastic. Add more flour at the end if you think it is too sticky. Turn dough out on a floured surface and knead by hand a few times. Drizzle the inside of the mixing bowl with more oil. Roll the dough around in the oil and cover with plastic wrap. Let rise in a warm place until doubled in size. Butter two loaf pans and set aside. Preheat oven to 350 degrees. Turn out dough on a floured surface and roll out into a long rectangle the width of the loaf pan.  The butter the surface. I don’t know how much, but a lot! Sprinkle 3/4 C sugar and enough cinnamon to cover the dough. Roll the dough up carefully and pinch the seam and sides to the cinnamon sugar doesn’t come out. Lay the dough seam side down in the loaf pan.  Slather more butter on top of bread and sprinkle with  more sugar and cinnamon. Cover with a clean towel  and allow to rise for 30 min or until almost doubled in size. Bake for 25-30 minutes or until top is golden brown. Allow to cool for 20 minutes and enjoy with some honey butter.