So, back again with me.. in this post i'll give you some information about cinnamon roll bread that i made on practice class
Cinnamon Roll Bread is simply cinnamon rolls in loaf form. It's still made with that wonderful combination of a soft and tender yeast dough wrapped around a delicious filling of brown sugar, cinnamon, and chopped nuts. Only instead of cutting the dough into individual rolls, you cut it into three large pieces and place them in a loaf pan. I love how the three spirals of dough fuse together to form one beautiful loaf of Cinnamon Roll Bread. So tasty warm from the oven but I also like it toasted, with a nice slathering of butter.
Cinnamon Roll Bread gets its rise and distinct flavor from yeast. For this recipe we're using 'active dried yeast'. This is fresh compressed yeast that has been pressed and dried until the moisture content is only about 8% which makes the yeast dormant. The granules only become active again when mixed with a warm liquid (in this case milk). You will find the tiny, dehydrated, bead-shaped, sand colored granules are sold in either small foil-lined packages weighing 1/4 ounce (7 grams) or small jars (my favorite) and can be found on the baking isle of most grocery stores.
This yeast dough contains milk, eggs, and butter which gives it a wonderfully rich flavor with a soft and tender crumb. Have the butter quite soft and add it gradually so it can be easily be incorporated into the dough. You may notice as you add the butter that the dough falls apart and looks almost curdled. Don't worry, just keep mixing and it will come back together into a soft and silky ball of dough (takes about 5 to 10 minutes of kneading). Also, while I have made this dough into a loaf, you could use it to make individual cinnamon rolls by cutting it into 9 rolls (instead of three) (baking time will be between 18-20 minutes).
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