“This cinnamon bread tastes delicious. Nothing less. If you like cinnamon twister and cinnamon rolls, then come out to love this bread. At home, the bread was at least gone in a few minutes when it first came in contact with a couple of cake-hungry men.”
The recipe can perhaps best be described as an overgrown cinnamon twister disguised as a loaf of bread (or maybe cake is more descriptive?) And spoiled with a little grated marzipan. I think marzipan puts the finishing touches on the terrific cake, but can easily be left out if you are mostly into the classic paste. In addition to the nice element in that you can divide the bread between you by cutting slices, you also avoid any bad conscience about the number of snails you eat – you just start with a large enough piece of bread, then the problem is like solved.
SOFT, SNACK AND MUSHROOMED CINNAMON BREAD
The cinnamon bread is spongy and airy and filled with the most delicious buttery cinnamon remnant with brown sugar. The amount of filling has been screwed up well, so the whole bread is insanely snazzy, sticky and delicious without dry dull edges. This bread requires napkins when ingested – and plenty of them!
CINNAMON BREAD WITH MARZIPAN IN COLLABORATION WITH THE ROLLING MILL
For the bread, I have used Valsemøllen’s organic wheat flour, which I have written a lot about here before. This is the wheat flour I almost always use, because the flour has excellent baking properties, is easy to work with and contributes a nice mild taste. The wheat flour is ingenious for soft and airy pastries like this cinnamon cake, which at the same time becomes crispy on top.
I have twisted my cinnamon bread so that they have a slightly rustic look, but you can twist or braid the bread exactly as you like. Just remember to fold the ends well under the loaves so that all the filling does not flow out during baking.
But most importantly, the taste and airiness are guaranted just as valid whether you string or braid: Valsemøllen and I made sure of that!
Ingredients
Dough
250 ml of full fat milk
25 g yeast
½-1 teaspoon crushed cardamom
60 g sugar
1 egg (+ 1 for brushing)
525 g wheat flour
½ teaspoon coarse salt
80 g soft butter (diced)
Filling:
200 g soft butter
200 g brown sugar
15 g cinnamon
Other
100 g marzipan (grated)
Pearl sugar
Instructions
Dough
Pour the milk into a bowl and stir the yeast into it.
Add cardamom, sugar, eggs and also flour. Stir the ingredients together until there are no lumps, then add salt.
Knead the dough until it is smooth, glossy and releases the bowl, and put the butter cubes in the dough approx. halfway. I use a mixer on medium speed and it takes my machine 10-15 min to finish kneading the dough.
Leave the dough to rise in a warm place for an hour under a cloth, and then ½ hour in the fridge.
Filling
Whisk butter, brown sugar and cinnamon together until slightly fluffy. Whipping rather than stirring makes it much easier to spread on the dough later.
Cinnamon Bread
Turn the oven to 200 degrees.
The dough is turned out on a table sprinkled with flour and rolled out into a rectangle with a thickness of approx. 1/2 cm.
Toss the remnant over the dough with a spatula so that it is evenly distributed (and comes out in all corners). Sprinkle with grated marzipan.
Carefully roll the dough into a sausage and pull it out so that it stays a little longer. Halve the sausage in length so you have two equal-length sausages.
Halve both sausages in the middle of the cinnamon snail with a bread knife, but preserve part of one end. Be careful not to squeeze so hard that the remnant smokes out. Twist the two sausages and place them on a baking sheet with a good distance between them. They raise a lot! It is important that the ends are well stapled under the loaves so that the filling does not flow out too much.
Halve both sausages in the middle of the cinnamon snail with a bread knife, but preserve part of one end. Be careful not to squeeze so hard that the remnant smokes out. Twist the two sausages and place them on a baking sheet with a good distance between them. They raise a lot! It is important that the ends are well stapled under the loaves so that the filling does not flow out too much.