Mastoris Cinnamon Bread Recipe
The Mastoris Cinnamon Bread Recipe brings a swirl of sweet nostalgia and a burst of flavor with every bite.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer with dough hook attachment
- Rolling Pin
- Baking loaf pan
- Pastry brush
- Oven
- Wire rack for cooling
Ingredients
- 2 cups all-purpose flour plus extra for rolling
- 2 teaspoons instant yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup milk lukewarm
- 1 large egg
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter melted (for brushing)
Instructions
- Dough Mixing: In a large mixing bowl, combine flour, instant yeast, granulated sugar, and salt. Add lukewarm milk, egg, and softened butter. Use a stand mixer with a dough hook to knead until the dough is smooth and elastic, about 7-10 minutes.
- First Rise: Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
- Filling Preparation: In a small bowl, mix brown sugar and ground cinnamon.
- Shaping: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Brush the surface with melted butter and evenly sprinkle the cinnamon-sugar mixture.
- Rolling and Second Rise: Roll the dough tightly from the long end and place it seam-side down in a greased loaf pan. Cover and let it rise again until puffed, about 30 minutes.
- Baking: Preheat your oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until golden brown. Remove from oven and let cool on a wire rack.
Notes
- Ensure your milk is warm, not hot, to activate the yeast without killing it.
- Allow the dough to rise in a draft-free area for consistent warmth.
- Brushing the dough with melted butter before adding the cinnamon-sugar mix helps the filling stick better.
- Roll the dough tightly to ensure the cinnamon disperses evenly.
- Let the bread cool completely before slicing to maintain its structure.