Wednesday, January 5, 2011

Chunky Cinnamon Bread

We really like the Chunky Cinnamon Bread that Cub Foods sells. But I was tired of paying $3 a loaf for it and decided to do some searching for a recipe. I came across a great post where someone had already figured it out! It turned out great! It's really yummy warm with butter. It's great as toast. It makes AMAZING french toast!

Chunky Cinnamon Bread
adapted slightly from The Changeable Table

1-1/2 c nonfat dry milk

1/2 c sugar

2 T active dry yeast

8 cups (+ or - ) flour

1 t baking powder

1 t baking soda

1 T salt

4 cups HOT tap water

2/3 c oil

1/2 c melted butter

1 1/2 c sugar

3 T cinnamon

1 c brown sugar

Combine first 7 ingredients into a mixer bowl.
Add the hot water and the oil.

Add enough additional flour until the dough cleans the sides of the mixing bowl.

Place dough in a large oiled bowl, turning over to coat the top surface.
Cover with plastic wrap and allow to rise until double.

Roll dough into a large rectangle.

Pour a little more than half of your butter onto the dough and spread all over.

Sprinkle generously with cinnamon sugar.

Add a healthy covering of brown sugar.

Roll loosely, cinnamon roll style. (Be sure it’s loose!)

Cut diagonally into 1” slices going first one direction, and then cut diagonally going the other direction. It should look like an "X" pattern.

Pour a little melted butter into the bottom of each parchment-lined loaf pan.

Heap the chopped dough into pans.
(mine made 3 regular sized loaf pans, but could probably stretch it to 4)
If you have any extra melted butter, you can drizzle it over each loaf - then sprinkle with a little more cinnamon sugar mixture.

Allow dough to rise till double.

Bake at 350 degrees for about 25 - 30 minutes, until internal temp reaches 190 - 200.

Allow to rest in pans for about 10 minutes, then remove to wire racks.


Mom Judy said...

Heidi, this looks good and I can see French toast for sure. What do you mean by an X pattern?

Heidi said...

I added some more instructions to explain it better hopefully. Otherwise click on the link and she has lots of pictures of the process.

Anonymous said...

I'm wondering how many people have actually made this? I made it from the original changetable recipe...and I had to add about 12 cups of flour before I could even handle this dough. It turned out well, really deelish, but 8 cups of flour, with 5 cups of liquid is just wrong.

Heidi said...

It has been a while since I've made this, so I don't remember if I had to add extra flour. I usually go under the amount of recommended flour though because I like a sticky dough. Usually after the dough has rested and the flour has had time to absorb more liquid it is really nice to work with.
At times, based on the humidity that day, I will need to add more flour.
Don't be afraid to try it sticky. When you throw it on the counter it gets more flour worked into it.

Anthony said...

I'm 31 years old, Minnesota native, and this is a childhood favorite of mine. Cub Foods' Chunky Cinnamon Bread was a favorite of mine for breakfast. Thank you for providing this recipe!