Simply Divine Cinnamon Swirl Bread

Simply Divine Cinnamon Swirl Bread

Ingredients

• 3/4 cup warm water
• 2 1/4 tsp {one packet} active dry yeast
• 1/2 milk, warmed
• 1/3 cups sugar
• 3 Tbls butter, melted
• 1 egg, room temperature
• 4 - 4 1/2 cups all purpose flour
• 1 1/4 tsp cinnamon
• 1 tsp salt
• Filling:
• 1 Tbls butter, melted
• 1/4 cup sugar
• 1 Tbls cinnamon

Instructions

• Place water in mixing bowl and sprinkle yeast over the top. Let stand until yeast starts to foam - about five minutes.
• Beat in milk, sugar, butter, and egg.
• Beat in 2 cups of flour until mixture is nice and smooth.
• Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth.
• Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
• Shape dough into a smooth ball and place in a lightly butter bowl. Cover and let rise for 2 hours or until doubled in size.
• Punch dough down and knead a few times on a lightly floured cutting board.
• Roll dough out to a 9 x 15 inch rectangle. {Narrow end should be as wide as your loaf pan.}
• Spread with melted butter and sprinkle combined sugar and cinnamon over the butter.
• Start with the narrow end and roll up tightly. Pinch edges well to seal.
• Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
• Cover and let rise for another hour.
• Preheat oven to 350. Bake for 30 minutes or until loaf is golden brown and sounds hollow when tapped.

Overnight Caramel Pecan Cinnamon Rolls

{Overnight} Caramel Pecan Cinnamon Rolls

Ingredients

For rolls:

• 4 1/2 tsp OR 2 packages of active dry yeast
• 1/2 cup warm milk
• 3 eggs
• 2 teaspoons + 1/2 c sugar, divided
• 1 1/2 tsp salt
• 4 1/2 c AP flour
• 1/2 c butter, melted

Filling:

• 3/4 c brown sugar
• 1/2 c sugar
• 1 Tbls ground cinnamon
• 1/3 c chopped pecans
• 1/2 c raisins
• 1 c butter, melted
• Caramel Icing:
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 tsp salt
• 1/3 cup heavy whipping cream
• 2 tsp vanilla
• 1 1/3 cups powdered sugar

Instructions

For the rolls:

• Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
• Beat eggs, sugar, and salt until well combined.
• Add egg mixture to yeast mixture and whisk to combine.
• Add 1 cup of flour and continue mixing until smooth.
• Pour in the melted butter and mix well.
• Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
• Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
• Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
• Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
• Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
• Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
• Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
• {If baking now - do NOT put in refrigerator.}
• Remove from refrigerator and let rolls come to room temperature in a warm area.
• Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
• While rolls are baking, prepare the caramel icing:
• Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
• Remove from heat and add vanilla.
• Whisk in the powdered sugar until nice and smooth.
• Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.