I’ve been on a bread baking kick the last 2 days. I have had dough everywhere and still have a batch in the refrigerator to do tomorrow. I’ve used more than 10 lbs. of flour alone! It all started when I decided to figure out a really good pull apart roll that you could make now and freeze until you were ready to bake them. Oh and I want them to raise overnight in the refrigerator so you can pop them in the oven when you take your turkey out of the oven on Thanksgiving to rest. Fresh, hot rolls for dinner that everyone will love, as if the house doesn’t already smell heavenly. Now I want to add the aroma of freshly baked bread and it will be your secret how simple it was to do. I’ll let you know in the morning if I have succeeded. I can tell you I loved them freshly baked, now they need to pass this second test. So basically this is the dough I was working with and because I decided to double the recipe I used some of it to make these delicious cinnamon twist sticks. Also on my agenda was some freshly baked stuffing bread, OMG does it smell wonderful. I hadn’t made it in a couple of years but wanted to make some stuffing this week and since I rarely buy bread anymore stuffing bread got added to the agenda.
Now when you read the directions below about what I want you to do with the dough after you put the cinnamon smear on it I can see you scratching your head. I should of taken a picture because then it would be very clear, but I didn’t. Basically I want you to just form a package of dough that meets in the middle on the top. Why, you ask? The alternative was to just fold the dough over and seal it on the side, but that’s the issue. I can see it popping loose and not being pretty so I decided to do it this way. This way that seam is in the middle and when we cut the strips and twist them you can put it seam side down and it shouldn’t pop loose. Out of the 24 sticks I did only one popped loose and it was an end piece. Hope this clears things up a little. I am also having you put the dough in the refrigerator before baking. This is because if we don’t a lot of the cinnamon mixture will run out when they bake. Some of it still will but that’s okay it will caramelize around the edges. See how pretty the ends of the sticks are in the picture below?
I hope you try them, they’re a good thing……
Twisted, lightly sweetened bread filled with a cinnamon brown sugar filling and a shiny glaze right after its baked.
2 c. warm milk (105°-115° )
- 2 1/4 oz. pkgs. active dry yeast
- 1/2 cup sugar
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1 teaspoon salt
- 6 cups all purpose flour
- 1 cup brown sugar
- 6 tablespoons butter at room temperature
- 1 heaping tablespoon cinnamon
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- 1 1/2 cups confectioners sugar
- water (2 - 3 tablespoons)
- In the bowl of a stand mixer fitted with the paddle attachment pour in your milk. Add the yeast and let set for 5 minutes. Add the sugar, eggs, butter and salt and mix on low.
- Stir in the flour slowly on low speed until you have a soft dough. You may need more or less than the 6 cups. Replace the paddle with the dough hook and mix on low for 3 - 4 minutes.
- Let it sit in a warm place until dough has doubled, about an hour.
- Mix together smear ingredients in a small bowl.
- Roll out the dough on a floured counter until it is about 12 x 24 inches. Spread the cinnamon smear over the surface of the dough. Fold one side of the long side over to the middle. Fold over the other side to the middle. Seal the edges well. Using a pizza cutter cut the dough into 1 inch strips. They should be about 1 x 6 inches. Give the dough a twist and put the seam side down on a greased cookie sheet or one lined with parchment or Silpat. Refrigerate the strips covered for about 30 minutes. (They should of raised and the cinnamon smear hardened.)
- Preheat the oven to 375 degrees.
- Bake for about 18 - 20 minutes until lightly browned. While they are baking prepare the glaze. Mix the butter and vanilla into the confectioners sugar. Add water a tablespoon at a time to until you reach a glaze consistency. Glaze the sticks as soon as they come out of the oven, right on cookie sheets. If you didn't use parchment or Silpat make sure they are loosened with a spatula before glazing.