Ooey Gooey Cinnamon Caramel Bread

Adapted from That Skinny Chick Can Bake

This bread is a little like a cross between a caramel roll and a cinnamon roll in loaf form. You can’t quite see all the gooiness in the photos, but you can seriously taste it!

Last week I was looking through some of my favorite blogger’s recipes and one of the “suggested” recipes for me on That Skinny Chick Can Bake‘s blog was Povitica. “Oh how pretty!” (my mind thought) … “I want to do that!” I showed it to my daughter and she was immediately smitten as well. We love doing bread projects together and it’s been ages since we made a pretty bread … So on Sunday, we decided to make it happen.

Sometimes you have happy accidents in the kitchen …  I was frustrated by the 35-step recipe and I really really wanted to simplify this recipe.

And also, my daughter wanted a different filling … because she doesn’t like nuts. She wanted a cinnamon paste to fill the bread. So I went looking around and sure enough, there are recipes on the internet for cinnamon roll paste. Who knew? Yeah, but I didn’t like any of the ones I saw, so I made up my own, you know, using things I had on hand in my kitchen, cuz what could go wrong?

Clearly I didn’t read and follow all the instructions because we didn’t end up with anything remotely resembling Povitica … but you know what? That’s okay, because I’m not sure the thin-ness of Povitica would work with the gooey-ness of this filling. It wasn’t until we added the vanilla to the paste and my daughter remarked on how much like caramel the filling tasted that I realized it’s not just a cinnamon roll paste … this is a cinnamon caramel roll paste. It’s rich and gooey and kind of caramel-ly. But still with that lovely taste of cinnamon all throughout.

Plus, in the process, we learned a new way to shape bread … and I did manage to reduce the steps down to just 12 steps … thanks to the magic of my KitchenAid Stand Mixer and the simplicity of the filling. Yay!

We’ll have to try another time to make the Povitica. When I have more walnuts on hand … and other people besides my daughter to feed. And the patience to read through and follow 35 steps. It’ll happen. I’m sure of it.

Ooey Gooey Cinnamon Caramel Bread

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours

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Ingredients

Scale 1x2x3x

To activate the yeast:

• 1 teaspoon sugar
• 1/2 teaspoon flour
• 1/4 cup warm water (100 F)
• 1 Tablespoon active dry yeast

For the dough:

• 1 cup whole milk
• 6 Tablespoons sugar
• 1 1/2 teaspoons salt
• 1/4 cup (4 Tablespoons) butter, melted
• 2 large eggs
• 4 cups bread flour

For the filling:

• 1/2 cup butter, softened
• 1 1/2 cups brown sugar
• 2 Tablespoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 3 Tablespoons heavy cream

For the tops of the loaves:

• 1 egg, beaten and raw (turbinado) sugar (or cinnamon sugar)

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Instructions

1. Put the sugar, flour, warm water and yeast in a small bowl, stir to mix, then let sit for 5 minutes.
2. Meanwhile put the milk, sugar and salt in another bowl. Microwave on high for 1 minute to warm and stir until the sugar and salt are dissolved in the milk.
3. Pour the milk mixture and the melted butter into the bowl of standing mixer with a dough hook. Add the eggs. Begin the mixer on setting 2, slowly adding the flour and scraping the sides of the bowl several times. Pour in the yeast mixture and mix a little longer until it’s well mixed. Stop to scrape the sides of the bowl and check that everything is incorporated.
4. Put the mixer on 2 and knead for 2 minutes. Check the dough. Knead on 2 for 2 more minutes and if the dough is sticky, adding flour as needed until the dough is smooth and holding it’s shape (not sticking to everything).
5. While the dough is mixing preheat the oven to 170 F., then turn off the oven. This creates the perfect rising environment for the dough.
6. When the dough is ready, spray the bowl with cooking spray, cover with a clean kitchen towel and set in the oven to rise. Let rise until doubled in size, about 40 minutes.
7. While the dough is rising, mix all the filling ingredients together in a small mixing bowl. Spray two 9×5 inch loaf pans with cooking spray or brush with butter.
8. Cut the dough in half using a sharp knife. Shape each piece into a square on a clean floured surface, then roll the each of the two pieces out into as large of a square as the dough will reasonably allow. Spread half of the cinnamon mixture onto each square.
9. To roll the dough: choose which way you are going to roll, then mark the center top and bottom. Roll the dough inward on both sides to the center. (This is quite easy if you have two people, both rolling inward from each side at the same time.) Now take the ends of this rope of dough and bring them to the center of the roll. Flip the whole thing so the loose ends are facing downwards and set in a prepared pan. Repeat with the other piece of dough.
10. Spray the tops of the loaves with cooking spray, then set the loaf pans in the oven, covering with a clean towel, for about 30 minutes. Remove the towel and gently brush the tops of the loaves with egg wash, then sprinkle with raw sugar.
11. Leaving the loaves in the oven, heat the oven to 350 F. Bake at 350 F. for 15 minutes, then reduce heat and bake at 300 F. for 45 minutes, watching carefully. As the tops of the loaves brown, cover them with foil to keep them from browning too much on top.
12. Remove from the oven and let cool. Slice and enjoy!

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Notes

I don’t know if the prep time is accurate, but I would allow for an hour. Also, leave some extra time for rising … this project is best for a lazy afternoon when you are home doing other things yet able to check on the dough.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck.