What if I told you that this bread is one of the easiest breads I’ve ever made, and that it is ready in less than 2 hours from the time you grab your bag of flour? Hard to believe, but true. I first marveled at the recipe over at Baker Street, a blog I got to know earlier this year and now follow very closely, since it’s full of tempting recipes…
CINNAMON WREATH
(from Baker Street)
for the dough:
2 cups flour
2 cups flour
½ tsp salt
½ cup lukewarm milk
1 envelope active dry yeast (2 + 1/4 tsp)
⅛ cup melted butter
1 egg yolk
1 tbsp sugar
for the filing:
¼ cup melted butter
4-5 tbsp sugar
3 tsp cinnamon
Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
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Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
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Heat the oven to about 400 degrees Fahrenheit. Roll the dough out to a thickness of 1cm (1/4 inch). Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture. Reserve a small amount of melted butter for the top of the bread.
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Roll up the dough, and using a knife, cut the log in half length-wise. Twist the two halves together, keeping the open layers exposed (see photos on Baker Street site). Give a round shape, then transfer to a lightly buttered baking tray.
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Brush a little butter on top and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the bread is golden brown. Reduce the oven temperature to 350 degrees Fahrenheit after 5-10 minutes to stop it burning.
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ENJOY!
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to print the recipe, click here
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Comments: This bread would be outstanding for a brunch. It’s almost like a cinnamon roll, but with a different texture. Your whole house will smell like cinnamon while it bakes and later sits on the counter, cooling. I don’t have photos of the bread after slicing, because I made it for a departmental potluck and in this type of event it’s better not to turn into a typical food blogger: the person who would snatch a slice of bread from the lips of a guest just because it shows the perfect crumb structure, and run away with it, camera in hand. 😉
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Phil loved this bread, and already requested that I make it again on a Sunday morning, as it will be even better still warm from the oven. I had to bake it in the evening and we only tried the bread at lunchtime next day. Not the ideal situation, but when you must be in the lab by 8am, some accommodations are in order.
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Next time I will make sure to roll out the dough a bit thinner, and form the cylinder a little tighter, to have more layers. I confess that I forgot the final step of adding butter, sugar and cinnamon on top. In other words: I must make it again to perfect it!
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Please stop by Baker Street to see her masterpiece, as well as a tutorial on rolling and slicing the dough. By the way, this bread is also known as Estonian Kringel. Whatever its name, it is worth having it in your bread repertoire.
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I am submitting this post to Susan’s Yeastspotting.
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ONE YEAR AGO: Yeastspotting 11.11.11
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TWO YEARS AGO: Oven-baked Risotto
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THREE YEARS AGO: Potato-Roquefort Cakes with Ripe Pears
Bewitching Kitchen 
Aha!! I’ve just pinned it.. I can’t wait to perfect this one too:) It looks just fantastic. It would be a great Christmas brunch bread as well. It’s after 11 here and I’m starving.. and I’d love a slice of this right now.. xx
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Indeed, very good option for Christmas time – thanks for the pin!
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What a gorgeous creation! I’m definitely going to check out the technique.
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I also think one can adapt the same technique for a savory type bread, maybe with some herbs and a little cheese… oh, my!
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Bad, Sally! Between you and Sawsan you’re hitting my bread weakness in a major way. I can usually resist sweet more than savoury so your suggestion to make is savoury is just making it harder and harder.
This is the one that’s been haunting my dreams to date but it seemed too challenging.
http://chefindisguise.com/2012/02/17/celebrating-one-year-of-blogging-cinnamon-sweet-bread/
Maybe this one would be easier. 🙂
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Wow, what a technique! It looks wonderful and I’m sure the taste is delicious!
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Very nice method, and really easy.
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What a lovely wreath! It looks very very sophisticated. I am in awe… Can’t wait to try it.
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Just make sure to do a better job than I did with the rolling and don’t forget the final coating with sugar and cinnamon – it makes for a nicer presentation
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I may give this one a whirl myself. To serve do you slice or pull apart?
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I sliced it – some of it will fall apart, but it’s not a pull-apart bread. Hope you give it a try!
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Oh, how great is this? The wreath is such a fun and festive idea for the holidays Sally and you’re right, it does help to know that this is on of the easiest breads you’ve ever made!! What a great gift idea too.
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Indeed, would be great for a gift… gotta keep that in mind, one of our neighbors here might enjoy it!
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Unbelievable. At first glance, I thought it well outside my abilities. (Pssst! I’m not much of a baker.) After checking out Baker Street, though, I can and will do this! Thanks for sharing a great recipe, Sally, as well as for leading me to another great blog.
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You are welcome, John! Hope you try it… I wish I had taken photos of the process too, but my kitchen is very dark, and taking pictures in the evening a complete nightmare. (sigh) That’s why I made sure to point to the tutorial on Bakers Street – and her blog is definitely worth bookmarking and subscribing to.
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Sounds like wonderful bread Sally! I think I would make it for weekend breakfast too :).
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Go for it! 😉
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The twists are so pretty! I want this for breakfast. I love baking things that are way easier to make than they look, so I have to try this.
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Same here… I love it when a recipe delivers an impressive presentation but is actually a breeze to make. Nothing better than that!
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This looks yummy and I bet it smells great!
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The smell of cinnamon is very comforting.. I know some people don’t care for the taste, but I find it hard to believe..
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Easy and bread just don’t go together for me…try as I might. This one looks tempting to try though. It’s certainly beautiful. And I can just imagine how good it must smell. And the thought of it warm out of the oven. Yes, I think I’ll dust off the old break making apron. 😉
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Dust it off, call your helpers, and go for it!
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Que pão mais lindo, parabéns.Adorei.Beijos querida.
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Ooh thank you I love the idea of a quick but fancy looking bread like this. It looks at first glance a bit like that lovely Winston knot bread with all the strands and that is complicated to figure out, so I am up for this one! xx
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