This is a fairly versatile recipe That makes a great dough, filling, and glaze that can be shaped into rolls, a bread star, or loaf. Whatever mood you are in you can throw this together with ingredients you probably already have on hand.
Dough
- 1 pkg (2 1/4 tsp) active dry yeast
- 1/4 cup plus 1 tsp sugar (divided)
- 1/4 cup warm water
- 3-3 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 egg (plus 1 for egg wash)
- 2/3 cup warm milk
- 3 TBS butter, softened (plus butter for pan)
- 1 tsp vanilla
Cinnamon Filling
- 1/4 cup sugar
- 1 TBS ground cinnamon
- 2 TBS softened butter
Glaze
- 4 TBS butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 3-6 TBS hot water
Proof yeast in warm water with 1 tsp sugar for ~5 minutes until foamy.
Combine flour, salt, and cinnamon in stand mixer fitted with dough hook and stir to blend.
Add egg, milk, butter, and vanilla to flour mixture and stir on low until well blended scraping down sides. Increase mixer speed to medium and knead 4-5 minutes until a soft, slightly sticky dough forms.
Turn out on floured surface and knead another 4-5 minutes until smooth and elastic. Add more flour if needed to prevent sticking. Shape dough into ball and placed in large greased bowl, turning to coat both sides. Cover with towel and let rise in warm place until doubled in size, about 90 minutes.
Combine remaining 1/4 sugar and 1 TBS ground cinnamon in a small bowl and set aside.
To make glaze, mix butter, powdered sugar, and vanilla into paste. Stir in water 1 TBS at a time until desired consistency. Glaze omitted on loaf.
Rolls
Lightly grease 9×13 pan with butter, set aside.
When doubled, punch down dough to release air and turn out on floured surface. Knead dough 1 minute.
Roll out into rectangle 1/4” thick and 15” along long side. Spread with remaining 2TBS softened butter, sprinkle with cinnamon mixture. Starting on long (15”) side of rectangle, roll into log and place seam side down. Using sharp knife (or unwaxed dental floss) cut into 1” slices. Place slices, touching, in prepared pan. Let rise until doubled in size, ~60 minutes.
Preheat oven to 350F. Brush with egg beaten with 1 TBS water. Bake until golden brown on top, 20-25 minutes.
Cool completely. Spread glaze on top.
Loaf
Add 3/4 cup raisins (if desired) to dough when turning out for first kneading.
Lightly grease loaf pan with butter. Set aside.
Roll into narrow rectangle 9” wide. Spread butter onto dough and sprinkle with cinnamon mix. Roll into loaf and place seam side down in prepared pan tucking end under. Cover with a cloth and let rise until doubled in size, ~60 minutes.
Preheat oven to 350F. Brush with egg beaten with 1 TBS water. Bake until golden brown on top and hollow sounding when thumped, 40-45 minutes.
Cool completely before cutting.
Star Bread
Check out instructions with pics on the star bread post.
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