Okay, there is the easy way to do this. But we aren’t gonna do that, because it entails buying that pop-open canned biscuit dough and that is not nearly good enough. What we are going to do is soo much better, but still easier than Cinnabuns.
Okay, so think “tastes a lot like Cinnabuns, but way easier.”
It omits the nuts and the powdered sugar/milk/butter frosting. It’s just buttery and yeasty and cinnamony and sugary and delightful to eat for breakfast if you a sweet-lovin’ kinda gal like me.
And yes, it’s a yeast bread, and no don’t you dare run. I said it was easy.
- 1 pk or 2 tsp of dry yeast
- 1/4 c tepid water
- 1/3 c milk
- 1/3 c butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/3 c sugar
- about 4 cups of flour
- 1 c sugar
- 1 tbsp cinnamon
- 4 tbsp butter, melted
- Place the yeast in your mixer and add the water, mix with whisk until dissolved.
- In a microwave safe dish, melt the butter. Add the milk to that and mix, making sure it is no more than tepid before adding to the yeast.
- Mix and then add the egg, and whisk until incorporated.
- Add the sugar and the vanilla and whisk in as well.
- Add about 2 c of flour and mix slowly with the dough hook. Once it’s completely mixed, cover with a towel and let sit for about 20 minutes to let the gluten form.
- Start by adding another cup of the flour and continue mixing. Add as much more flour as you need until the dough is still a bit sticky but you are able to handle it. Once you are there, turn on the machine high and knead for 5 minutes.
- Turn into a greased bowl, cover with saran wrap and some towels and leave in a warmish place until dough has doubled. (a good hour, maybe more, depending on how warm your place is)
- Turn risen dough out onto a floured space and leave in a lump, covered with a towel while you make the filling.
- Melt the butter and let it cool a bit, and mix the cinnamon and sugar together in a separate bowl.
- Then roll out your dough, into a nice rectangle, probably about 12 x 18 or so. Don’t press down hard as you roll, try to keep it as light and fluffy as possible. No reason to destroy all those air bubbles if you can avoid it.
- Once you have it rolled out. Pour and brush the butter around all over the top. Then add the sugar mixture shaking it out as evenly as possible.
- With a sharp knife, ( or use a pizza cutter) cut five rows on the long side, to make long strips. Once done. Pick up one and place it on the next until you have one big stack of strips. Then slice them into about 6 slices across, so you have six strips deep by six.
- Take a bundt cake (greased please) (you can use any pan really) and take a stake and turn them on their side and just load them in the bottom. Then put another layer on top. Refer to the picture above. They don’t have to be particularly neat.
- Cover the pan and let the dough rise again (about 30 minutes or so).
- Meanwhile preheat the oven to 375°.
- Place in oven and bake until bread is done–about 25-30 minutes should do it.
- Invert onto a plate after it has cooled for 20 minutes or so.
- Eat IT!
Serves: 8-10 servings I would think.
Notes: You can of course add chopped nuts to this when you roll out the dough, but some will fall out with all the cutting. You can drizzle some struesel over the top when you have unpanned it if you desire as well. The pieces tend to pull apart fairly easily. You can get way inventive of course and add chopped dried fruit. See, it couldn’t be easier. An idea from PioneerWoman is to spread some orange marmalade or blueberry/raspberry jam on the dough and maybe some dried fruit. Just a few ideas.
- Baking and Celebrating Swedish Cinnamon Rolls (On Cinnamon Roll Day!) (ecosalon.com)
- Pumpkin Monkey Bread – StumbleUpon (stjoetrucker.com)
- Monkey Bread (urbanmoocher.com)