Miniature Cinnamon Bread

Mini Cinnamon Bread-02

I came across this recipe for whole wheat cinnamon swirl bread from eat, live, run.  BUT instead of making one big loaf, I made three miniature ones!  I followed Jenna’s recipe except at the very end I omitted the egg coating on the top because I don’t like crispy crusts.

Jenna’s recipe from eat, live, run:

1/2 cup warm milk
1/2 cup warm water
1 (1/4th oz) package yeast
1/2 cup sugar + 1 tbsp
6 Tbsp softened butter (or earth balance buttery spread), divided
1 cup whole wheat flour
2 cups all purpose flour
1.5 Tbsp cinnamon, divided
1 1/4 tsp salt
1 egg + 2 Tbsp warm water (optional)

I recommend following Jenna’s instructions here.  Her blog post is detailed with many wonderful photographs.

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This is what my dough looked like after I kneaded it for 10 minutes.  Now I know what I’m gonna add to my wish list: a Kitchen Aid standing mixer!

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Put your dough in a greased bowl, cover, and let rise for 1.5 hours.

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This is what it looked like after an hour and a half.

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Grease bread pans.

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Take out some of the dough and roll out into a thin rectangle.  Trim with a knife if necessary. Cover with cinnamon mixture.

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Roll tightly and place in pans.  Repeat two more times to fill 3 miniature pans.

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Roll out leftover dough and make into a larger loaf.  It doesn’t really matter much what this looks like.  The mini loaves are the stars of the show.

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Cover loaves and let rise for an hour.

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After an hour cook for 40 minutes at 350F.  Your house will smell wonderful!

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Let cool then slice and enjoy.  Yummy!!!


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