I woke up Sunday morning with the urge to bake something, but I didn’t want to bake cake (I’d baked cake the day before)
I wanted something more substantial than cookies. Bread came to mind but I wanted something sweeter that I can eat on it’s own without a need for jam or butter.
So I thought why not make a bread with a sweet filling?
A Cinnamon bread!
So I came up with this.
And it was so yummy that calling it plain ol’ Cinnamon Bread seemed downright disrespectful.
So I took a second look and said why not give it a descriptive name?
Mini. Cinnamon. Loaves.
Mini Cinnamon Loaves???
So, you soft, pillowy, delicious, greed inducing, cinnamony, nutmeggy, bread of awesomeness will henceforth be known as:
MINI CINNAMON LOAVES!
And in case there is already a baker somewhere in this maze of online internet alternate reality (whatever that means) who has somehow gone into the future and stolen this name from me, best believe:
I will look for you.
I will find you.
I will have you bake it for me.
And I will eat it.
You have been warned!
Now let’s move on to the recipe.
- 2 tablespoons white granulated sugar
- 1/4 cup warm water
- 1 cup warm evaporated milk
- 1 tablespoon yeast
- 2 tablespoons melted butter or oil
- 2 & 1/3 cups flour
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 1/3 cup brown sugar
- 1 teaspoon Cameroon pepper
- 1 tablespoon butter
- sieve the flour, nutmeg and salt together in a bowl, set aside
- Mix warm milk, warm water, granulated sugar and yeast together
- Leave it to swell
- add the melted butter or oil to it
- start adding the flour and salt mix into it, little by little, and mixing with a mixer or wooden spoon
- When all the flour has been added, turn it out onto a flat surface with small flour sprinkled on, and knead for about 10-15 minutes till soft and stretchy
- Roll it into a ball and lightly brush oil all over
- Place it in a bowl and cover with cling film or kitchen towel. Put in a warm place to rise for 1 hour
- in a bowl, mix the topping ingredients – brown sugar, cinnamon and Cameroon pepper. Set aside
- After 1 hour, take the dough and punch it down then divide it into two
- Take one and roll it flat into a rectangle
- Sprinkle half of the topping on top
- Roll it out into a long log, then use a sharp knife and cut into 3 logs
- Repeat with the remaining dough
- Place the 6 mini logs (loaves) into an oiled baking tray. Cover loosely with nylon and place in a warm place for 30mins
- in the final 10 minutes, preheat your oven to 350 degrees
- Remove the nylon and place the baking tray with the loaves inside the oven
- Close the oven and reduce the temperature to 325 degrees
- Bake for 20 minutes or till done
- Remove from oven and immediately brush all over with the butter
- Cover with nylon and leave for 5 minutes