I made something really yummy today. Dangerous!
It was fast and it was easy and it looked pretty . . . all the while taunting me with it’s aroma.
It really didn’t need a vanilla glaze, it was already quite perfect as it was . . . but that glaze sent it over the top. Just look at that caramel glaze that awaits you underneath that Cinnamon & Sugar Bread.
It’s simple. A simple loaf of frozen bread dough transformed into magic. If you have the time, you can even make homemade bread dough and do the same thing.
Pretty simple so far . . .
Slice your still COLD bread dough into thin slices. 24 to be exact. Don’t slice too many at a time or they will thaw and get soft on you.
Slice a few, dip in butter and roll in Cinnamon & sugar and place in the greased loaf pan . . . repeat.
They should look something like this.
Eventually . . . your loaf pan will be full. I only have 19 slices. That is A o.k. Cover your pan or pans with loose plastic wrap. I sprayed mine lightly with cooking spray so that it wouldn’t stick to that beautiful Sugared top as it rises.
Let the bread rise until it’s at least double in size. I actually let mine rise a tad longer than that!
In a hurry? I pre-heated my oven to 170 degrees, then I TURNED THE OVEN OFF. I like to lay a clean kitchen towel across the rack in the oven, and set the loaf pans on top of the towel. Close the oven door, and let the bread rise up beautifully in the pan. It doesn’t take as long this way.
NOW: TAKE THE LOAF PANS OUT OF THE OVEN.
Preheat your oven to 350 degrees. Place the loaf pan back in the oven (middle of the oven) and bake for about 30 minutes. Note: I noticed that the bottom didn’t seem quite brown enough for me. I lowered the rack to the lowest it would go, and baked for an additional 5 minutes.
You really can’t sit around . . . make your glaze!
Oh . . . the bread is ready and it smells really good.
I placed my loaves on a lightly sprayed rack, so that the bottom that is coated with that beautiful yummy caramel . . . will harden to the loaf and not the parchment paper!
It was a splendid idea.
See . . . it would be good without the glaze, just in case you were too tired to make the glaze. The vanilla glaze makes it perfect though.
My husband even dug into this. Will wonders never cease!
Last but certainly not least, our hearts and prayers go out to all those living in and around Oklahoma. We know that hearts are breaking because of the loss of children and loved ones. Many have lost everything they own and more. We hope you can feel the lifting power of our thoughts and prayers. I’m sure that whatever we can each donate, will be greatly appreciated and very needed.
- 1 Loaf Bread Dough, barely thawed or 12 Rhodes Dinner Rolls , thawed but still cold * I used Rhodes bread dough
- 1/2 cup butter, melted (1 stick)
- 3/4 cup sugar
- 3 teaspoons cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- If using loaf, slice into 24 thin pieces.
- If using rolls, cut each roll in half and flatten each half into a 2×3-inch oval.
- Combine the sugar and cinnamon and mix well.
- Dip each dough piece in the melted butter and then in the cinnamon sugar.
- Line them up in a sprayed 9×5-inch loaf pan, each piece on it’s edge, to make a loaf shape.
- Cover with plastic wrap and let double in size.
- Remove wrap and bake at 350°F 20-25 minutes. Make sure that the bottom of the loaf is brown as well.
- Cool in pan 5 minutes and then place on cooling rack.
- Combine glaze ingredients and drizzle over warm cinnamon slices.
* Rhodes frozen bread or roll dough can be found in the freezer section of most grocery stores.