37 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 3
  • 1 star values: 2
  • 2 star values: 1
  • 0 star values: 3
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Ingredients

QUICK GLAZE

Directions

  • In a small saucepan heat the milk until just warm (105°F to 115°F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.

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  • With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).

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  • Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.

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  • Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350°F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.

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QUICK GLAZE

  • In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.

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Nutrition Facts

296 calories, (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 37 mg cholesterol, 180 mg sodium, 50 g carbohydrates, 1 g fiber, 25 g sugar, 5 g protein.

Reviews (3)

Most helpful positive review

Rating: Unrated
03/28/2013
I made this the Saturday night before Easter Morning Brunch. It came out perfect. When I make it again, I think I will add more sugar and cinnamon to the spread on each layer. It could have been sweeter, but was delicious. It was the first empty plate.

Most helpful critical review

Rating: Unrated
03/28/2013
I made this the Saturday night before Easter Morning Brunch. It came out perfect. When I make it again, I think I will add more sugar and cinnamon to the spread on each layer. It could have been sweeter, but was delicious. It was the first empty plate.
37 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 3
  • 1 star values: 2
  • 2 star values: 1
  • 0 star values: 3
Rating: Unrated
03/28/2013
I made this the Saturday night before Easter Morning Brunch. It came out perfect. When I make it again, I think I will add more sugar and cinnamon to the spread on each layer. It could have been sweeter, but was delicious. It was the first empty plate.
Rating: Unrated
12/11/2013
My wife made this recipe after saving the magazine from over a year ago. "Oh my goodness", she said, ..."the best cinnamon loaf recipe I've ever tasted, and so unique!" She is going to make this for Christmas gifts for family, friends and neighbors. She bakes all the time and we both think this is the ultimate.
Rating: Unrated
04/25/2014
I posted a comment on this recipe before, but I see now that it was deleted. This is the best cinnamon bread I have ever made, eaten or smelled in my entire life. You should definitely make it. Follow the recipe as is, but do add extra brown sugar and cinnamon in between the layers of dough. You'll thank me later. This is great for brunch or dessert. It is a labor of love, but it is very worth the trouble.
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